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How To Make Almond Butter Brownies

How to make Almond

Fresh-from-the-oven fudgy brownies are so enticing. The chocolatey aroma emanating from the oven is very seductive.

Homemade brownies tend to taste better and give you complete control over the ingredient list. That's a significant amount if you're trying to be aware of your sugar intake. However, the word "brownies from scratch" sounds like an enormous amount of work.

The problem is, baking from scratch can be as complicated or as simple as you want it to be.

The components are as follows: overripe bananas, almond butter, and unsweetened cocoa powder. That is all! Without flour or eggs, these almond butter brownies are suitable for all sorts of eaters. (If the person you're baking for is allergic to nuts, substitute sunflower seed butter.)

Each ingredient is packed with nutritional advantages, including aiding in the prevention or treatment of chronic inflammation. Unsweetened cocoa powder is high in antioxidants (which assist the heart and brain directly), almond butter is a good source of protein, and bananas are a good supply of fiber and potassium. Cacao, nut butter, and banana are also associated with promoting restful sleep, which makes these almond butter brownies the ideal treat.

 Additionally, you can modify them by adding additional components. Walnuts, hazelnuts, dried cranberries, or coconut flakes are all good examples.

Recipe for almond butter brownies


1 1/2 cup overripe banana purée (about 4 medium bananas)

1/2 cup natural almond butter, unsweetened

1/2 cup chocolate powder, unsweetened

The Process

1. preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350°F. Line an 8 x 8-inch baking tray with parchment paper.

2. Puree the bananas in a food processor or blender. Blend in the almond butter and chocolate powder until completely creamy.

3. Spread batter evenly in prepared pan. Arrange in the oven. Preheat oven to 200°F. Bake for approximately 20 minutes. The brownie batter should have risen somewhat and the top should be dry. The batter should no longer be jiggly but should retain a soft, not firm, texture when pressed. Allow cooling completely before cutting and eating the brownies.


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