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Gooey Chocolate & Almond Brownies

PREP 15 MIN
COOK  15 MIN

DF

GF

V

Number of servings
2
Ingredients

18 cup (10g) butter (or dairy-free alternative) melted

18 cup (10g) almond butter (or other nut butter)

18 cup (5g) cocoa powder (or cacao powder)

14 cup (18 34g) almond meal

14 large egg

18 cup (10ml) maple syrup (honey or rice malt syrup)

18 tsp salt

7 12g 70% dark chocolate (or dairy-free alternative) chopped

18 cup (7 12g) whole almonds (roasted) or peanuts, chopped

Methodbased on 16 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 and line a 20cm square baking tin with baking paper.

2

Place butter, almond butter, cocoa, almond meal, eggs, maple syrup and salt in a large bowl and mix well to combine. Fold through chocolate and almonds.

3

Spoon into prepared tin, smooth the top and bake for 12-15 minutes until cooked but still gooey in the middle.

4

Cool completely and cut into even squares.

Store refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.

Nutritional Informationper serving

Energy (kJ)

816 kJ / 195 cals

Protein

5.2 g

Fat

16.6 g

Sat. Fat

4.6 g

Carbs

5.9 g

Sugar

4.8 g

Fiber

2.2 g

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