double dark chocolate almond butter brownie
Joe’s been a lucky dog lately. He’s gotten a walk just about every day. Today I woke up to the rain I knew was coming… so I’m debating whether I take him on a walk or not. It’ll probably turn into a yes. Walking is good for bringing on a baby. 😉
Brownies are totally good for bringing on a baby too right? I must have thought that yesterday. We were out and about running errands and had lunch out. All I could think about was cookies right after we ate. I wasn’t even hungry I just wanted a cookie. I needed a cookie. We were in a ‘mall’ (old with barely any stores in it) where Jacob was looking in a bike shop. I went wandering around looking for a rest room, but really went searching for that cookie too. Alas, they had no mrs. fields there with warm, fresh out of the oven cookies.
When we got home, I got to baking. No cookies, but brownies made an appearance. Brownies are just so much faster to throw in the oven than cookies. You mix, pour, press and bake. They’re warm and gooey when they come out. Crazy chocolately and just plain delicious.
I based this recipe off my pomegranate and almond butter brownies. Instead of pomegranates I threw in dark chocolate chunks. It was a good idea.
Double Dark Chocolate Almond Butter Brownie
Makes 9 squares
- 1 egg
- 2/3 cup natural cane sugar
- 1/4 cup almond butter
- 2 tbsp canola oil
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder (half dutched cocoa and half dark chocolate)
- 2/3 cup whole wheat pasty flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup dark chocolate chunks (or chips)
- Pre-heat your oven to 375 degrees. Coat an 8 x 8 glass dish with oil spray.
- In a mixing bowl, or bowl with a hand mixer combine the egg, sugar, almond butter, oil and extract. Mix for 3-4 minutes until well combined.
- In another bowl combine the cocoa powder, flour, baking soda, baking powder and salt. Pour into the wet ingredients and mix until combined. Stir in the chocolate chunks.
- Press the brownie mixture into the dish. The mixture will be very, very thick. Bake for 20 minutes, or until a toothpick comes out clean. Allow to cool before slicing.
Pregnant me has felt starved all the time these past few days. I eat, and then 30-60 minutes later it’s like I haven’t even eaten! Guess I’m just fattening up this little guy. I should probably do that with something other than brownies…
Any day now he’ll pop out!
Do you have a go-to brownie recipe you love? I want to try out Katie’s healthy chocolate brownies sometime. Love how fudgey they sound.
Time to suit up and head out in the rain!