What do you do when you have some Mocha Walnut Butter just laying around waiting to be eaten? Well of course, you make Mocha Walnut Butter Brownies. YUM. Gluten free, dairy free, completely easy, completely delicious and almost guilt free, though you know who is telling you this right? I am not into guilt. Ever. It’s not a helpful thing. Just eat them. Enjoy them and go to the gym. I think you could nuts of choice in the nut butter and that just opens up a whole plethora of options doesn’t it?
(You’re welcome!) This recipe has a video class.
- 200 g Mocha Walnut Butter Recipe
- 1 egg
- 1 tbsp Vanilla - Bean Paste BUY
- Pinch Pink Salt Flakes BUY
- 1 tsp baking powder
- 75 g pure maple syrup
- 45 g Chocolate - Callebaut cocoa powder BUY
- 90 g walnuts, shelled and toasted
Preheat oven to 160°C and line the base of a loaf tin (23 x 14cm) with paper that comes up over the sides for easy removal.
Make the Mocha Walnut Butter first and then you can potentially just use the whole batch. No bowl cleaning required!
Add egg, vanilla, salt, baking soda, maple syrup and cocoa powder to TM bowl and blend 20 sec/speed 5. Scrape down sides of bowl and lid.
Add walnuts and combine 7 sec/Interval.
Spread into the loaf tin and bake 20 minutes or until just soft when pressed. DON'T OVER BAKE. Cool and serve...or eat warm.
Will keep well at room temperature for about a week.