Chocolate Peanut Butter and Almond Brownie

This is one of the easiest brownie recipes, which doesn’t even require a blender. Which means minimal clean up (yay!). Enjoy with a cup of tea as a morning or afternoon tea, or as an after-dinner self-care dessert. Best enjoyed when it’s straight out of the oven and the chocolate chunks are melted, or pop in the microwave for 20s seconds before eating.

Serves 6-8

• 1 cup Almond flour
• 1/2 tsp baking powder
• 2 Heaped tbsp of peanut butter
• 1 whole egg
• 3 heaped tbsp of coconut oil
• 2 tbsp cocoa or cacao powder
• 2 heaped tbsp of liquid honey
• 1/2 Block of dark chocolate (%70 <)
• 1/2 cup almonds

1. Pre-heat oven to 180 degrees
2. Combine all the dry ingredients into one bowl (Almond flour, baking powder, cocoa powder).
3. Add all the wet ingredients into a separate bowl (Eggs, melted coconut oil, honey, peanut butter) and stir thoroughly.
4. Add wet ingredients to the almond flour mixture and mix thoroughly to form a cookie dough texture. Then roughly chop the dark chocolate and almonds, add to the “cookie dough” and fold through.
5. Pour the brownie mixture into a greased cake tin or just on to a baking tray (I use coconut oil to stop it sticking)
   Pat down to form a nice rectangular shape, which is approximate 2 cm thick.
6. Place baking tray in the middle of the oven and cook for approximately 15mins Remove the slice and cut it into squares. Eat while hot, and then store in the fridge in an airtight container for the week!

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