Almond Butter Brownies

Elizabeth L. Mandelbaum Elizabeth L. Mandelbaum
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This almond butter brownie pie is one of my favorite chocolate desserts! The fun thing about these brownies is they are so clean and also so incredibly rich. There are a few ways to play around with this dessert and that’s what makes it one of my favorites.

Try swapping out the almond butter for peanut butter to make a delicious peanut butter brownie that is just divine! (Not for Passover, unless you use kitniyot.) I love to serve these brownies frozen with a little vanilla ice cream. They hold up the best and simply melt in your mouth. Another option is to split the recipe into two six-inch round pans. After baking, freeze both halves separately, then stack them with a layer of chocolate or vanilla frosting to make a layered brownie cake. However you choose to serve these, they will be delicious!

50m 12
Easy Vegetarian Pescatarian Gluten Free Vegan Passover Parve Freezer-Friendly

Contains: Tree nuts

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Mash banana in a medium-large bowl, then add almond butter and mix. Add almond flour, coconut flour, cocoa powder, coconut sugar and mix. Finally, add coconut oil, baking soda, and vanilla, and mix to combine. You can add chocolate chips into the brownies, if desired, or save the chocolate for the topping.

  3. Pour into a round or square eight-inch pan. Bake for 20 to 25 minutes. Let cool for five minutes.

  4. Melt coconut oil and chocolate chips and mix until smooth, then drizzle over brownie pie. Store in the freezer to maintain freshness.

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brownies chocolate clean eating Elizabeth Mandelbaum freezer-friendly gluten free kosher for passover Pesach whole foods
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2 Comments

Bekki •

We really liked this recipe. I made it once for GF guests during the year) and also a triple recipe for pesach! It tastes like a treat but treats you better. I had to sub in Rorie’s Grain Free flour for the coconut flour and I also had to sub the sugar. For one recipe I only had regular sugar. The other time I subbed date sugar. Both were great. I’d like to try the original version, but at least I know (and so do you, reader) that it is a flexible recipe!

Bekki •
Reply to Bekki

Post script- I meant that I subbed PART of the sugar with date sugar and the rest of it was white regular sugar.

M H •

what can you substitute for the coconut flour?

Avigael Levi Kosher.com Team •
Reply to M H

Almond flour, rice flour or flax meal!