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This fudge-y, healthy nut butter brownie is super simple and a delicious school holiday sweet treat that the kids can easily make themselves. After the first batch my 12 yr old declared a pinch of sea salt would make them better. So the next lot we added the sea salt and I agree, they were even more delicious (so my little protégé is tracking well – ha ha)!

 

Ingredients

260g (1 cup) good quality nut butter (almond, cashew, ABC, natural peanut)
1 tablespoon tahini
1 free-range or organic egg
85g (¼ cup) sweetener (rice malt syrup, honey or maple syrup)
½ teaspoon bicarbonate of soda
Pinch of sea salt
30-50g (approx.) dark or milk chocolate buttons (or chopped up squares, I’ve used Green and Blacks dark chocolate chopped up)

 

Method

  • Pre-heat oven to 180℃/ 350℉. Line a large loaf tin with baking paper.
  • Add all the ingredients except the chocolate into a food processor and blend until combined. Thermomix 10 seconds, speed 5. I recommend tasting the batter to check it will be sweet enough for your tribe. You can add more if you think you need to, just keep working on reducing the sweet stuff.
  • Fold in the chocolate. Thermomix reverse, 5 seconds, speed 4.
  • Press into the base of the tin and bake for 15-20 minutes until they have risen and are golden brown on top.
  • Allow to cool a little and slice into 8-10 squares.

 

Store

In an airtight container for 2 days or freeze for up to a month.

 

If you’re after a nut-free sweet treat, my beautiful ebook “The Well Nourished Lunchbox” contains over 50 nut free recipes – you can find out more about it HERE.

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au