I should have been a baker. One of my very favorite ways to unwind is to head into my kitchen and bake up something delicious. I love the meditative quality of measuring, mixing and creating – Muffins, cakes, and cookies are staples around here. When the reality set in that most bakers wake up in the dark, in those wee early morning hours to start their day, I dropped my ‘I should open a bakery’ dream like a just out of the oven hot cake. I am not a morning person, especially one that starts before the sun is even up. Thankfully I can bake any time of the day in my small but functional kitchen, making treats and messes along the way. And, with the holidays just around the corner, my Must-Have Holiday Baking list is being written down.
This recipe is certainly at the top of the list – the wonderful union of almond butter and chocolate in brownie form makes me very happy indeed. And others too…these do not last long in my house. They are perfect for a little treat during your day, or, to bring to the million holiday gatherings we all have at this time of the year. Yum.
I adapted this recipe from the new quarterly publication, Simple Scratch Cooking, put out by In Jennie’s Kitchen. I have made it gluten-free, with less sugar, and replaced the butter with coconut oil. Heaven on earth!
Enjoy your holiday season and remember to treat yourself to a little something!
This article was written by Kimberly.
- 6 ounces chocolate chips (any flavor, though I like milk chocolate)
- 1/2 cup refined coconut oil, somewhat soft but not melted
- 1 tablespoon vanilla extract
- 1/3 cup GF all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup cane sugar
- 1/2 cup smooth almond butter (or chunky, if you prefer)
- 1/4 cup powdered sugar
- 2 tablespoons of coconut oil, somewhat soft
- 1/2 cup cane sugar
- Preheat oven to 350. Line an 8-inch square baking dish with parchment paper, grease top of parchment paper (where batter will go).
- In a medium microwave-safe bowl, add chocolate and coconut oil and microwave in 30-second intervals, stirring in between until they are both melted. Add vanilla extract and stir to combine. Set bowl aside to cool.
- In another bowl, whisk together the flour, cocoa powder and salt; set aside.
- In the bowl of electric mixer, add the eggs and sugar and beat on medium until thick and pale yellow, about 1 to 2 minutes.
- Blend cooled chocolate mixture into the egg mixture and mix on low speed. Slowly add in the flour mixture on low speed, careful not to over mix.
- Combine the almond butter swirl ingredients into a microwave-safe bowl and microwave for about 30 seconds, until coconut oil is completely melted. Stir until mixture is smooth.
- Spread the brownie batter in the prepared baking dish. Add almond swirl in dollops over the top of the batter, and use a butter knife to swirl it in circles into the brownie batter.
- Bake for 30-40 minutes (depending on your oven), until the center is set and a toothpick inserted will come out with a few crumbs. Your kitchen will smell heavenly. Cool completely on a cooling rack.
- You can replace the coconut oil with butter, or the almond butter with peanut butter. Either way, delicious!