Say hello to an old friend. I grew up making these brownies as a kid, they were one of my favorites. I was so happy when I figured out a way last month to adjust them and make a cleaner version. They are my kid’s new favorite and I love how simple it is to make this big batch of bars. The marble design makes them look fancy, despite how easy they are, and they are a great one to take to a party or event!
If this makes too big of a batch for you, they freeze fabulously or you can cut the recipe in half and cook it in an 8×6 rectangular pan or even an 8″ circle cake pan. Peanut butter works for my kids, so that’s what we usually use in this recipe, but cashew or almond butter work great too for a true Paleo option.
Please note the options with flour types and amount of coconut sugar used in these.
Nut Butter Brownies
- 1/2 cup nut butter*
- 1/3 cup ghee or coconut oil melted but not hot
- 1-1 1/2 cup coconut sugar** (see note below)
- 1/2 cup almond flour* *OR replace all three flours with 1 cup cassava flour
- 1/2 cup tapioca or arrowroot flour
- 2 tablespoons coconut flour
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup Enjoy Life mini chocolate chips
- Prepare your 9x13 by lining it with foil and spraying it with cooking spray. Preheat oven to 325 degrees.
- In a large bowl, combine the nut butter, ghee or oil, sugar, eggs, and vanilla. Add the baking powder, salt, and flour. Stir until combined. Stir in 1/2 cup of the chocolate chips.
- Spread batter into prepared pan, spreading it out evenly. Sprinkle remaining chocolate chips on top.
- Bake in oven for 5 minutes. Remove from oven and run a knife through the batter, forming a marble pattern and spreading the chocolate throughout. Bake another 30 minutes, or until lightly browned and cooked through.
We love these with peanut butter, but they also work with other nut butters or sun-butter for a nut-free option!