Brownie Batter


  1. 2 cups almond butter or allergy-friendly sub
  2. 1 cup applesauce or yogurt, such as coconutmilk yogurt
  3. 1/2 cup milk of choice
  4. 1 tbsp pure vanilla extract
  5. 3/4 cup flour, such as oat, white, spelt, sorghum, or almond
  6. 1 cup sugar or keto sub (for a refined-sugar-free version, try these Almond Butter Brownies)
  7. 3/4 cup unsweetened cocoa powder
  8. 1 tbsp baking soda
  9. 1/4 tsp salt
  10. 1/2 cup chocolate chips, optional


  1. *For peanut butter brownie batter bars, simply sub peanut butter for the almond. You can also use cashew butter, sunflower butter, or even pecan butter. I haven’t tried but think a buttery spread or coconut oil should work – if anyone tries it before I do, definitely let me know how it goes!
  2. Preheat oven to 350 F. Line a 9×13 pan with parchment. If nut butter is not soft, gently heat until stir-able. Combine the first four ingredients in a bowl. Stir remaining ingredients in a separate bowl (really stir well, as you don’t want to end up with a clump of baking soda when you take a bite). Pour dry into wet and stir to combine. Smooth into prepared pan. I like to place a sheet of wax or parchment on top and smooth the batter by pressing down. (Remove the sheet before baking.) Bake on the center rack, 14 minutes for “brownie batter” bars – they should look underdone when you remove them. Let cool, then very loosely cover and let the pan sit either on the counter or in the fridge for at least 8 hours, during which time they will firm up without losing their extreme fudginess. (If you’d prefer cake-ier bars to fudgy ones, you can simply bake longer, but I’d still recommend removing before they look completely done, because they continue to firm up as they cool.)

For more detail chocolatecoveredkatie

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