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Almond Butter Brownies
by Ashley Shapiro
Gluten Free, Vegan, Oil Free, Small Batch
Ingredients:
Wet Ingredients:
1 cup almond butter (make sure it’s runny)
1/2 cup pumpkin purée
1/3 cup maple syrup
1 tsp vanilla
Dry Ingredients:
1/2 cup cocoa powder (or chocolate protein powder)
3/4 cup almond flour
1 tsp baking powder
1/4 tsp salt
Directions:
- Preheat your oven to 350F, and line a loaf pan with parchment paper
- In a large bowl, mix the wet ingredients until smooth
- Then add in the dry ingredients, and mix again until well combined – the batter will be on the thicker side and that’s okay!
- Spread evenly into your lined loaf pan – you might only fill about half of the pan
- Bake for 22-28 minutes, less if you like them gooey and more if you like them cakey
- Let cool before slicing
Pro Tip:
- “Frost” with whipped cookie butter or peanut butter (just whip using a hand mixer) or top with frosting
- Sprinkle with sea salt
- Add in some dark chocolate chips or chunks