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Almond Butter Brownies

COOK TIME
30 mins
PREP TIME
20 mins
SERVINGS
12
RATE THIS RECIPE
(60)
Tia Mowry cooks with Ellie Kemper, Jane Krakowski
TODAY Show: Tia Mowry cooks delicious chicken and collard greens with Ellie Kemper, Jane Krakowski, and Al Roker. -- April 29, 2015Samantha Okazaki / TODAY
COOK TIME
30 mins
PREP TIME
20 mins
SERVINGS
12
RATE THIS RECIPE
(60)

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
  • Chef notes

    These delicious, better-for-you brownies are made with whole wheat flour and part of the sugar is replaced with prune puree.

    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.