Mocha almond butter brownies are the flavor combination you’ve been missing. Rich chocolate and coffee flavor combines with lightly salted almond butter for the treat you’ll want to eat again and again.
Peanut butter brownie recipes abound on the internet. Of course, peanut butter is the nut butter of choice and an everyday staple here in the US, but almonds certainly can hold their ground against it. Almond butter is a bit more expensive, but it wins out in the area of healthy fats, having about 25% more monounsaturated fat than peanut butter, and less saturated fat.
Almond butter has triple the vitamin E, twice the iron, and approximately seven times more calcium than peanut butter. So overall, almond butter does nutritionally beat out peanut butter in many aspects.
While slightly milder in flavor, a hint of salt helps make the almond butter pop. Combined with the yummy mocha flavor and deep chocolate, you will love this rich and tasty brownie.
I didn’t go for the marbled look here. This is a very thick, dense brownie batter and I found what worked best was just dropping some dollops of almond butter over the top and letting them settle in. Make sure you’re almond butter is salted, and if not, stir in some to taste before baking.
You’ll enhance the chocolate flavor by adding some instant espresso powder to the batter. I personally like using Medaglia D’Oro. It’s a very fine powder that dissolves easily and lends a rich coffee flavor to the batter.
Because this brownie batter is so dense, be sure to spread it out evenly before baking, and then add in the almond butter on top. It should settle in nicely as it bakes.
By the time it’s done, the almond butter will have firmed up a bit. You’ll want to flip the entire uncut brownie onto a cooling rack and allow it to cool for at least an hour.
You know you’re going to want to eat these just as soon as you can. But believe me, delayed gratification is worth it for these brownies. You’ll find they absolutely improve by the day after. If you want to stop yourself from eating too many, they freeze very well too!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #thestraightdish on Instagram. Cheers, friends!
This brownie is rich and chocolatey with hints of coffee and tasty almonds throughout.
- 5 cups sugar
- 2 tablespoon instant espresso powder
- 2 cups vegetable oil
- 10 each eggs large
- 2 teaspoon vanilla extract
- 4 cups all purpose flour
- 2 cup dark cocoa powder
- 1 tablespoon baking powder
- 2 teaspoon salt
- 1 cup almond butter salted
Preheat oven to 350F.
Combine sugar, espresso powder, oil, eggs and vanilla extract in a stand mixer or using a hand mixer, and mix on high speed until fully combined.
Combine flour, cocoa powder, baking powder and salt, and sift well to combine or mix thoroughly by hand with a whisk.
Add dry ingredients to wet, and mix slowly until fully combined. Then mix on high speed for 2 minutes. The batter will be very thick and slow flowing.
Grease or spray well a 11 x 17 inch baking pan. Place batter in pan and spread to cover evenly. Drop dollops of almond butter all over the top.
After baking, turn out to cool on a rack. Cut when cool in approximately 3" x 3" squares.