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13 July 2013 @ 01:00 am
Sweet Saturday - Fudgy Nut Butter Brownies  

This last holiday weekend I turned 42. Douglas Adams jokes aside, I have to say it was unquestionably one of my best my birthdays. I won't bore ya'll with the details but to quote Mr. Haggard “and I've had a beautiful time”.

By way of celebration I thought I'd share my recipe for Nut Butter Brownies which is what I baked for myself this year in lieu of the traditional birthday cake. These brownies are based on a recipe I hattiped earlier. Unlike the original I substitute almond for peanut butter and brown sugar for honey. For simplicity I assemble these brownies in my food processor, which also cuts down on the dishes considerably. The result? Absolutely addictive chewy fudgy confection with a light crisp crust. The flavor is a lovely chocolate with nutty richness. Yum!

1/2c cocoa powder
1/2c brown sugar
1/2t salt
1/2t baking soda
1c almond butter
1 egg
1/4c dark chocolate bar, chopped

1/4c H2O, warm
Spray grease

Food processor
Pie tin or plate
Measuring cups and spoons
Cutting board and knife



  • Set up processor, assemble ingredients, preheat oven to 350 degrees, chop the chocolate and spray grease the pan.

  • Add all the ingredients to the work bowl of the processor in the order listed except the water and chocolate bar.

  • Pulse the mixture until fluffy and well creamed. Add the water a bit at a time until the mixture resembles smooth pancake batter.

  • Blend in the chocolate bar.

  • Pour batter into pie tin and bake 25 to 30 minutes or until the toothpick comes out of the brownie clean when poked.

  • Chill the brownie thoroughly before service.

  • Enjoy with milk or coffee.

Frugally yours