Almond Butter Brownies that are gooey, moist and topped with a deliciously nutty swirl. Did I mention that they're also vegan?!
Preheat your oven to 180 C (350 F) and line a 9 x 9-inch baking tray.
Add the dark chocolate to a small bowl and microwave for 1 - 2 minutes. Check every 20 seconds and whisk until the chocolate has melted. Quickly add almond butter, milk and vanilla extract to the chocolate then whisk until completely combined.
Add the flour, sugar, cocoa powder, baking powder and salt to the wet ingredients then fold again until a batter forms. Transfer the batter to your baking tray.
For the swirls, spoon the remaining 60 g of almond butter horizontally across one end of the brownie batter to another. Repeat this until you have 4 horizontal lines across the brownie tin. Draw a knife in a vertical motion 4 times.
Bake brownies in the oven for 18 - 25 minutes. Place a toothpick in the middle. The brownies will be complete when a few moist crumbs remain on the toothpick.
Allow the brownies to cool for 1 hour then dig in.
Almond butter with any smooth nut butter such as peanut butter.
Plain flour with gluten-free flour + 1/4 tsp xanthan gum. Rest the batter for 15 minutes before baking.
Light brown sugar with caster sugar or coconut sugar.