No really. I’ve made this recipe dozens of times for non-paleo family and friends and have yet to receive one even slightly negative comment. They’re also a delightfully unexpected lactation treat; I have more than enough milk whenever I eat them (which is often, for this very reason). I’ll bake a batch once a week and store them in a ziplock so I always have a delish and healthy chocolate treat ready when my sweet tooth kicks in (which, again, happens often). I even took a batch to the hospital when my baby was born because I knew we’d need snacks. And thank God I did because we lived on them for 24 hours since hospital food still sucks in 2015.
1 cup maple syrup
1 cup almond butter
3/4 cup unsweetened baking cocoa
1 tsp baking powder
1. Pre-heat oven to 325°F
2. Coat a 13×9 inch baking pan with coconut oil cooking spray
3. Using a medium frying pan, heat maple syrup on medium-low
4. When syrup starts to bubble slightly, add cocoa powder
5. Using a rubber spatula, mix and mush cocoa into syrup until the mixture becomes smooth and consistent without any clumps
6. Add almond butter and use the same mix and mush technique to blend it into a thick, smooth batter
7. Remove the pan from heat then stir in baking powder
8. Add the egg last and quickly mix it into the batter (since it’s warm, the egg will start to cook if you don’t whip it into the mixture pronto)
9. Bake for about 40 minutes on upper rack
10. Allow brownies to cool for about 30 minutes (longer if you can stand to wait) before serving to keep them from crumbling
11. Serve with cold almond milk or if you’re in the mood for something warm, try my almond milk hot chocolate recipe!
Many thanks to Angela Schrader at Easy Peasy for creating this gem of a recipe! I made a few tweaks, but the bones of the recipe are hers.