by Karen Swan
These delicious gluten free almond brownies are whipped up in no time and take only 15 minutes to cook.
Chocolate cravings be gone!
Makes 2 20cm x 20cm trays
3/4 cup cocoa powder
2 cups almond butter
1 1/4 cups maple syrup
1 cup almond meal
3 teaspoons baking soda
1/4 teaspoon salt
1/3 cup chocolate chips
Preheat the oven to 180 degrees celcius and grease and line two 20cm x 20cm square tins with removable bases.
In a large bowl, combine all ingredients and mix until well combined.
Pour evenly into the prepared tins and top with chocolate and dot with chocolate chips.
Bake for 15 minutes or until almost set.
The brownies will seem under done when you remove them, but will continue to set when cooling.
Cut into cubes and store in an airtight container in the fridge for up to 1 week, or, wrapped well, freeze for up to 2 months.
Adapted from original recipe here.