These Maple-Roasted Nut Butter Brownies are perfect for any nut butter lover, and they’re super-rich, but they’re also packed with nutrients and healthy fats. These easy brownies are packed with wholesome ingredients and will satisfy your sweet tooth.
by Emma Coconut & Berries
Maple-Roasted Nut Butter Brownies
Ingredients
Ingredients
- 250 g mixed nuts, roughly chopped*
- 1 tbsp maple syrup
- 1 tsp coarse sea salt
- 4 tsp ground flax
- 3 tbsp water
- 1 1/2 cup almond meal, sifted**
- 3/4 cup + 2 tbs oat flour, sifted
- 1/2 cup cocoa powder
- 2 tbsp arrowroot or tapioca flour
- 1/4 tsp baking soda
- 1/4 salt
- 75 g dark chocolate (70% cocoa solids), plus 25g for topping
- 6 tbsp coconut oil
- 1 cup coconut sugar, ground***
- 1/4 cup almond milk
- 2 tbsp instant coffee (optional)
- 2 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 200ºC/400ºF.
- Spread the chopped nuts on a parchment-lined baking tray and bake for 3-5 minutes.
- Drizzle over the maple syrup, sprinkle with sea salt and stir. Bake for 3-5 minutes longer. Let it cool.
- Lightly oil a 9x9” brownie pan and line with two sheets of parchment paper, going in opposite directions, for easy removal.
- Whisk together ground flax and water and set aside to thicken, in a large bowl, sieve together the almond meal, oat flour, cocoa, arrowroot, baking soda, and salt.
- Melt chocolate in a glass bowl over boiling water, along with the coconut oil. When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla, and flax mixture. Add wet ingredients to dry and stir well. Fold in 75g/2.5 oz (approx 1/3) of the roasted nuts and spoon batter into the prepared pan.
- Spread evenly with a spatula and smooth over the top. Reduce to heat 180°C/350°F and bakes brownies for 25-30 minutes.
- Leave to cool completely (at least one hour) before topping.
- While cooling, add the remaining nuts to your Optimum high-speed blender and blend until you have very smooth nut butter. Spread nut butter over brownies (you may not need all of it) and chill for 10 minutes.
- Place the remaining chocolate in a freezer bag and put it in a bowl of boiling water for 10 minutes to melt. Remove from water and set aside for 5 minutes to thicken slightly, snip a tiny corner off the bag and drizzle chocolate generously over brownies. Leave to set completely before slicing into squares.
- *You can use any nuts here but I liked the flavor of de mix I used, which included Brazil nuts, almonds, walnuts, hazelnuts, and pecans. **I grind my own meal and flour using my Optimum high-speed blander which has a jug specially designed to be able to grind grains and nuts. *** I prefer to use ground coconut sugar for a better brownie texture. You can also substitute with cane sugar.
Tried this recipe?Let us know how it was!
