Almond Maple Brownies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

2 cups almond butter, unsalted (one 16 oz., 454g jar)
1 cup maple syrup
1/2 cup hot, strong coffee
1 tablespoon almond extract
1 tablespoon vanilla extract
4 large eggs
1/2 cup unsweetened cocoa powder
2 tablespoons buckwheat flour
2 tablespoons dry ground maca powder (can sub protein powder)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
raw, unsalted slivered almonds
large crystal salt 

Makes 24 brownies

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Instructions 

1. Prepare 2 12-cupcake-tins with 12 paper cups, 24 in total. Preheat oven to 350ºF/180ºC.
2. Combine almond butter, maple syrup, coffee, almond and vanilla extracts in a medium sized mixing bowl. Blend either with a hand mixer or a hand blender until the batter is smooth and creamy – about one minute. Add 4 eggs, one at a time, mixing between each one until all four have been blended into the wet batter.
3. Add cocoa powder, buckwheat flour, maca, baking soda and salt. Mix until incorporated. Add chocolate chips and blend until smooth.
4. Using a large ice cream scooper, scoop the batter into each cupcake holder to fill 24 equally. Top the brownies with sliced almonds and a generous sprinkling of salt. Lightly press into the batter to make them stick.
5. Bake 14 minutes. Halfway through baking, rotate pans 180 degrees to allow for even cooking. Do not over bake the brownies! They will continue to firm up as they cool.

Photos by Milkshake Creative

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