After reviewing Anna Jones's newest cookbook, One Pot, Pan, Planet, we decided to share with you, her Chocolate and Almond Butter Brownie Recipe.
Chocolate and nut butter, a flavor friendship rarely bettered. In this recipe, Anna uses almond butter, but if you can't have nuts, then sunflower seed butter will work here, too. To make your own nut butter, blitz raw or roasted nuts for a minute or two until you have a coarse powder, scrape down the sides, and blitz again until you have a smooth paste. If it looks dry at that point, add a little coconut or groundnut oil, and blitz again. Sweeten with a little honey, maple syrup, or vanilla, if you like.
200 g (7 oz) dark chocolate, chopped into 5mm chunks (150 g for melting the rest for the top)
100 g (1/4 cup plus 3 tablespoons) coconut oil
100 g (1/2 cup plus 2 tablespoons) white spelt flour
100 g (1/2 cup) golden caster sugar
3.5 g (1/2 teaspoon baking powder)
2 organic eggs, or 8 teaspoons flaxseed
4 g (1 teaspoon) vanilla extract or paste
75 g (1/3 cup) golden caster sugar
3.5 g (1/2 teaspoon) baking powder
1 organic egg, 4 teaspoons flaxseed
4 g (1 teaspoon) vanilla extract or paste
100 g (1/2 cup) smooth almond butter
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