Dark Chocolate Almond Butter Brownies with Sea Salt

Dark Chocolate Almond Butter Brownies with Sea Salt

Ingredients:

• 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

Instructions:
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