Boujee Nut Butter Swirl Brownies
Ingredients
Dry
- 1/2 cup almond flour
- 1/2 cup gluten-free flour
- 1/2 cup raw cacao powder
- 1/2 tsp. baking powder
- 2/3 cup coconut sugar
- Pinch of salt
- 2 tsp. maca powder
Wet
- 1/2 cup melted coconut oil
- 2 tbsp. almond butter
- 4 eggs/flax eggs
- 2 tsp. instant coffee (dissolved in water)
- 1 tsp. vanilla extract
Optional
- 40 g dark chocolate
- 1 cup chocolate chips
- 1 cup chopped raw walnuts
Caramel Sauce
- 3 tbsp. almond butter
- Pinch of salt flakes
- Honey or maple syrup (to taste)
- 3 tbsp. almond milk
Preparation
Preheat the oven to 180°C and line a baking tin with parchment paper.
In a bowl, combine all the dry ingredients: almond flour, gluten-free flour, raw cacao powder, baking powder, coconut sugar, salt, and maca powder.
In a separate bowl, melt the coconut oil and add almond butter. Whisk until fluffy.
Add vanilla extract to the mixture, then whisk in one egg/flax egg at a time.
Dissolve instant coffee in water and add it to the wet ingredients.
Combine the wet ingredients with the rest of the wet mixture.
Once the wet ingredients are well combined, gently mix them into the dry ingredients.
Pour the batter into the prepared baking tin.
For the caramel sauce, mix almond butter, salt flakes, honey/maple syrup, and almond milk in a separate bowl until smooth.
Drop a few dollops of caramel sauce onto the batter, then use a toothpick or knife to create a swirl pattern.
If desired, sprinkle chopped dark chocolate, chocolate chips, and chopped walnuts on top.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Once completely cool, slice the brownies and drizzle with caramel sauce.
Optionally, sprinkle a pinch of salt over the top or add salted caramel popcorn for an extra touch.