These are rich, fudgy and decadent while not cloyingly sweet. A go-to treat for clients when they request an occasional sweet or grain-free dessert. And so what, maybe I keep them individually wrapped in the freezer at all times. Once you try them, you won't judge!
Quality of cocoa powder matters here—Valrhona is a favorite for extra dark brownies, and is sold at Whole Foods. You can either use chocolate chips, or chop your own dark chocolate. Double check that your almond butter is free of sneaky additives or stabilizers, and if yours is salted, decrease the fine sea salt in the recipe to a scant 1/2 teaspoon.
(This recipe is from chocolate enthusiast Angela Liddon of Oh She Glows).
Add a review