What is better than a gooey, fudgy brownie? How about a gooey, fudgy brownie swirled with our Original Spice Giddy Up Nuts almond butter? Now we are talking! Bonus-this recipe is gluten free too! The warm cinnamon and spice flavors in our Original Spice almond butter wakes up all the chocolate flavors and makes it the perfect brownie, in our humble opinion. Ok, here’s the scoop!
Ingredients
2 eggs-preferably room temperature
1 tsp light agave syrup
4 table spoons Giddy Up Nuts almond butter
6 oz bittersweet chocolate
1/4 cup packed brown sugar
2 tbs unsweetened cocoa powder
3 tbs cornstarch
1/3 cup granulated sugar
1 tsp kosher salt
1 tsp vanilla extract
3 tbsp coconut oil
Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.
Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. almond butter in a small saucepan over low, stirring, until melted and smooth.
Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
Stir agave syrup and remaining 3 Tbsp. almond butter in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop almond butter mixture over and swirl into top of batter with a skewer or toothpick.
Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.
