If you’re a big fan of chocolate and want deliciously rich brownie recipes, this one’s for you. We adore the almond butter in the ganache, and for a bit of fun, we shaped them into stars to add some festive flair.
We really appreciate the simplicity of the ingredients in this recipe. If you’re looking for a healthier twist, you can easily swap out the regular flour for whole wheat flour.
Another option we often go for is using a combination of half all-purpose flour and half whole wheat flour to strike a balance between healthiness and that classic taste we all love. It’s a versatile recipe that allows you to tailor it to your preferences.
Ingredients:
- 2 Cups Chocolate chips (we did half dark half semi-sweet)
- 1 1/2 Cups All purpose flour
- 1 Cup Sugar
- 1/2 Cup Milk (we did soy milk)
- 1/2 Cup Cocoa powder
- 3 Tablespoons Almond butter
- 1 1/2 Teaspoons Vanilla extract
- 1/2 Teaspoon Salt
- Sea salt to sprinkle
Instructions:
- Preheat your oven to 350°F (180°C), and grease your baking pan.
- In a big bowl, sift together flour, cocoa powder, and salt. Mix them well.
- In a small saucepan over low heat, melt the butter. Then, add milk, sugar, and vanilla extract. Stir in half of the chocolate chips until it’s all mixed, then take it off the heat and pour it into the dry ingredients bowl.
- Pour the batter into the greased baking pan and bake for around 20 minutes. Let it cool completely.
- In a saucepan (I used the same pan), melt the remaining chocolate. Once it’s melted, add almond butter and mix until it’s combined. Remove it from the heat and pour it on top of the baked brownie. Refrigerate for at least an hour.
- Cut into squares, or get creative and use cookie cutters to make fun shapes like stars. Then, enjoy!
I found the batter’s texture to be quite surprising when I poured it into the baking pan. It already resembled a baked brownie, which was unexpected. However, smoothing it out and shaping it to fill the pan with a spatula turned out to be a surprisingly easy and enjoyable process.
I love baking, but I must admit, my oven and I don’t always see eye to eye. It’s a bit like a rollercoaster ride. Sometimes, it seems to work in turbo mode, baking things faster than expected, and I’m left nervously watching my food, fearing it might end up a tad too browned or even burned. On the flip side, there are moments when it takes its sweet time, and I find myself checking on my baked goods every minute past the recommended time to see if they’re finally done.
If you’ve got your oven’s quirks all figured out, you’ll know whether you need to adjust the cooking time in the recipe. It’s a bit of an oven-specific dance, but once you get into the groove, it becomes a part of the baking adventure.
Chocolate has always been a big hit in our household, and this brownie recipe is no exception. It disappears pretty quickly once it’s made. It’s undeniably rich, so we like to cut it into smaller squares. This way, it’s almost like enjoying a decadent chocolate truffle, which pairs beautifully with a relaxing afternoon tea. It’s the kind of treat that’s hard to resist, especially when you want to savor a cozy and indulgent moment.
In the end, this recipe is all about simple pleasures and the joy of homemade treats. With just a few easy steps, you can create a delightful brownie that’s perfect for any chocolate lover. Whether you’re a seasoned baker or a beginner in the kitchen, these brownies are a tasty way to satisfy your sweet tooth.
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