Ingredients:
1 cup almond butter (smooth or crunchy, but smooth works best for a uniform texture)
1/2 cup coconut sugar (or brown sugar)
1/4 cup pure maple syrup (or agave syrup)
1/4 cup unsweetened cocoa powder (sifted to avoid lumps)
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
1/4 cup dairy-free chocolate chips (optional, for extra chocolatey goodness)
1/4 cup chopped nuts (optional, for a bit of crunch)
Instructions:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mix Wet Ingredients: In a large bowl, combine the almond butter, coconut sugar, maple syrup, and vanilla extract. Stir until well mixed.
Add Dry Ingredients: Add the sifted cocoa powder, salt, and baking soda to the wet ingredients. Stir until fully combined. The batter will be quite thick.
Fold in Extras: If using, fold in the chocolate chips and chopped nuts.
Spread Batter: Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly and smooth the top.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Be careful not to overbake; the brownies should remain fudgy.
