Ingredients
Scale
Brownie Ingredients:
- 2 cups Almond Butter (see Note 1 for nut-free)
- 2 Eggs (see Note 2 for vegan option)
- 1 Cup 100% Pure Maple Syrup
- 1 TB Vanilla Extract
- ½ Cup Cacao (a more nutrient-dense version of cocoa)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Vegan, Refined Sugar-Free Chocolate Chips
Topping Ingredients:
- Coconut Whipped Cream (homemade or purchased)
- Assorted blue and red berries (approx. 3 cups)
Instructions
- Preheat oven to 350-degrees and line a 9×13-inch pan with parchment paper.
- Mix up almond butter until smooth in a stand mixer or with a hand mixer. Add in eggs or flax eggs slowly followed by the maple syrup and vanilla and mix until well combined.
- Combine cacao, soda, and salt in another bowl and add to wet ingredients, mixing until no dry bits remain. Fold in chocolate chips.
- Pour batter into prepared pan. Bake until a toothpick inserted an inch or so from the side comes out not quite clean (22-27 minutes). I like these to be gooey in the middle but bake according to your preference.
- Cool completely in the pan.
- When ready to assemble, dollop with coconut whipped cream and use an offset butter knife to smooth the top. Dot with berries in a flag pattern, cut into squares and enjoy!
- These will keep in the refrigerator for 3-5 days, depending on the freshness of the berries. Note that the whipped cream will slowly start to seep into the brownies but I doubt they’ll last long enough for that!
Notes
Note 1: To make these nut-free, use sunbutter (a.k.a. sunflower seed butter) or tahini.
Note 2: To make these vegan, replace each egg with 1 flax egg: 1 TB flaxmeal mixed with 3 TB warm water. Stir and allow to sit 5-10 minutes to “gel.” For two eggs, use 2 TB flaxmeal and 6 TB warm water.
- Prep Time: 10
- Cook Time: 30