- 2 cups almond flour
- 1/2 cup cocoa powder
- 5 tbsp pure maple syrup, honey, or agave (for sugar-free, make these Keto Brownies)
- 1/2 cup peanut butter, or allergy friendly sub such as sunflower or coconut butter
- 1/2 tsp salt
- 1/4 cup water
- optional handful mini chocolate chips
Line an 8x8 pan with parchment or wax paper. (For thicker brownies than the ones in the photos, feel free to double the recipe and use the same size pan.) If not easily stir-able, gently heat nut butter to soften. Stir everything together until it resembled brownie batter. (If needed, add a little extra water.) Smooth into the pan. I used a second sheet of parchment over top to smooth it down. Refrigerate until firm. Cut into bars, and frost if desired. View Nutrition Facts
Calories: 152kcal