Ingredients, Small Batch

  • ½ Cup creamy almond butter or cashew butter ( I use almond butter)
  • 1 Tbsp Coconut oil melted, you can also use the coconut spray oil
  • 2 Tbsp maple syrup (maple syrup or honey can be replaced with apple sauce.)
  • 1 Tbsp Honey
  • 1 Tbsp coconut sugar
  • 1 Tbsp unsweetened vanilla almond milk (or preferred dairy)
  • 1 Tsp pure vanilla extract
  • 3 Tbsp almond flour
  • 2 Tbsp cocoa powder
  • ½ Tsp baking soda
  • ¼ Tsp baking powder
  • ¼ Tsp salt
  • ¼ Cup 60% dark Ghirardelli chocolate chips whole or crushed (optional)
  • 2 Tbsp ground flax
  • 1 Tbsp Chia seeds

Instructions

  • Preheat your oven to 350 degrees F.
  • Grease an 8×4” loaf pan or a 5″ baking pan** with coconut oil, set aside.
  • In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder, chia, flax, and salt, set aside.
  • In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.
  • Add honey, maple syrup, coconut sugar, almond milk and vanilla. Stir well.
  • Add dry ingredients to wet ingredients and stir until well combined.
  • Gently fold in chocolate chips. Save a small amount to sprinkle on top of the mixture.
  • Spread batter in your prepared 8×4” loaf pan.
  • Bake at 350 degrees F for 15-20 minutes or until just barely set. I like to leave them in a little longer because I like my brownies to have thick and crusty edges. Let cool for at least 20 minutes before cutting. Enjoy!