Almond Butter Brownies
Tia Mowry cooks with Ellie Kemper, Jane Krakowski
Samantha Okazaki / TODAY
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Rating:
3.0 (2 rated)
Cook time:
Prep time:
Servings:
12

Ingredients

    • 2 tablespoons unsalted butter, at room temperature, plus more for greasing the pan
    • 1/2 cup almond butter
    • 2 large eggs
    • 3/4 cup sugar
    • 1/4 cup prune puree
    • 2 teaspoons vanilla
    • 3/4 cup unsweetened cocoa powder
    • 1/2 cup whole-wheat flour
    • 1/2 teaspoon fine salt
    • 3/4 cup mini chocolate chips
    • 1/4 cup walnuts, chopped
    • 1/2 teaspoon flaky sea salt

Preparation

Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan.

Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla.

Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt.

Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares.