Decadent Fudgy Almond Butter Brownies (Perfect for Fall!)

Check out this recipe for a chocolate frosting that goes with this naturally sweetened fudgy brownie.

Usually I’m the kind of person who prefers straight up chocolate stuff. No frills added. But… seriously, who can resist a nut butter and chocolate combo? I decided one night to go ahead and give it a shot with some almond butter I had, and WOW. This was even better than the fudgy brownies by themselves. Which is saying something. For some reason, the combination of chocolate and nut butter has always reminded me of fall, so I’d like to dedicate this vegan chocolate cake recipe to the month of October and to the approach of my favorite holiday, Halloween.

Stay tuned for all sorts of fresh pumpkin goodies! It’s officially pumpkin season here in Mexico, and pumpkins are absolutely everywhere in the supermarkets. I’m super excited… and you should be too, because heck yeah, PUMPKINS! But not yet… for now, check out this nummy chocolate cake recipe!

Decadent Fudgy Almond Butter Brownies (Perfect for Fall!)

Yield: 1 Cake Pan

Ingredients

    Fudgy Brownie/Cake
  • 2 Cups Almond Flour
  • 1/4 Tsp Sea Salt
  • 1/4 Cup Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/8 Tsp Monk Fruit Powder (add more more an even sweeter cake)
  • 1 1/2 Cup Water
  • 1/3 Cup Coconut Oil
  • 1 Tsp White Vinegar (can be subbed for the juice of 1-2 limes)
  • 1 Tsp Vanilla Extract
    Almond Butter Frosting
  • 1/2 Cup Creamy Almond Butter
  • 1/3 Cup Non-Dairy Milk
  • 3-4 TBSP Coconut Oil
  • 1/4 Tsp Sea Salt
  • 1 Tsp Stevia Powder OR 1/8 Tsp Monk Fruit Powder
  • 1/4 Tsp Vanilla Extract (optional)

Instructions

    Fudgy Brownie/Cake
  1. Preheat the oven to 350 degrees Fahrenheit (~180 degrees Celsius) and get a round 8-inch cake pan ready. DON'T GREASE THE PAN (it's not necessary AT ALL, and can actually add more oil to the brownie than you want).
  2. Mix the dry ingredients together in a medium-sized mixing bowl.
  3. Add the coconut oil into the dry ingredient mix and incorporate as well as possible (the mix will be pretty dry at this point).
  4. Add the water into the mix slowly and combine. Add more water if necessary to reach a batter-like consistency. Every flour is a bit different, so sometimes more or less water may be necessary, but generally around 1 cup of water is about right.
  5. Mix in the vanilla extract and vinegar, then pour the batter into the cake pan right away.
  6. Bake the brownies for 20 minutes or until the top is firm (but still soft) to the touch. Remove from the oven and let cool for 10 minutes before frosting, then put in the fridge to allow the frosting to set. I recommend putting the cake in the fridge for about 30 minutes before eating, although of course, like always, if you just can't wait the cake can be eaten straight out of the oven too. 🙂
    Almond Butter Frosting
  1. Mix together all the ingredients for the almond butter frosting in a bowl.
  2. Top the brownies with the frosting after they have cooled, then put the whole pan in the fridge to set for at least 1 hour. These brownies are best eaten after a night in the fridge, but they're yummy after an hour too!
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