Dark Chocolate Almond Butter Brownies with Sea Salt
- 1/4 cup creamy almond butter (preferably unsalted/unsweetened)
- 1/4 cup confectioners' sugar
- 2 tablespoons water
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 3/4 cup unsalted butter
- 5 ounces bittersweet chocolate (I used 85%)
- 1 1/4 cups all purpose flour
- 2 tablespoons cornstarch
- 1/4 cup unsweetened dark cocoa powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/3 cup semisweet chocolate chips
Heat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with nonstick cooking spray.
In a medium bowl, stir together almond butter, confectioners' sugar, 1/4 cup water, 1/2 teaspoon vanilla and sea salt.
Melt the butter in a small saucepan over medium heat; whisk and cook for 2-3 minutes, until butter starts to foam and turn golden brown. Remove pan from heat and stir in chocolate until well combined.
In a medium bowl, sift together flour, cornstarch, cocoa powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter-chocolate mixture, eggs, brown sugar, granulated sugar, 1 teaspoon vanilla and water until well combined - about 5 minutes. Reduce mixer speed to low and beat in flour mixture until just combined.
Spread half of the brownie batter into the bottom of pan; spoon almond butter evenly on top. Spread remaining brownie batter on top and swirl with a knife. Sprinkle with chocolate chips. Bake 25-30 minutes or until set. Cool on a wire rack. Chill for easier slicing.
Makes 12 large brownies