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