How to make
1 cup (250 mL)all-purpose flour
1/4 tsp (1 mL)each baking powder and salt
1/2 cup (125 mL)PC® Plant Based Semi-Sweet Chocolate Chips
1/2 cup (125 mL)hot prepared coffee
1/2 cup (125 mL)natural smooth almond butter, divided
1/3 cup (83 mL)PC® Plant Based Butter Alternative, Salted, softened
1 cup (250 mL)PC® Organics Sugar from Crystallized Organic Cane Syrup
1/3 cup (83 mL)PC® Tamari-Flavoured Almonds, roughly chopped
How to make
- Step 1
Preheat oven to 350ºF (180ºC). Mist 8-inch (2 L) square glass baking dish with cooking spray and line with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides.
- Step 2
Whisk together flour, baking powder and salt in bowl. Set aside.
- Step 3
Place chocolate chips in separate large heatproof bowl; pour hot coffee over top. Let stand 2 minutes, then stir until melted and smooth. Stir in 1/4 cup (60 mL) almond butter, the butter alternative and sugar. Let stand until sugar is dissolved, about 5 minutes. Stir in flour mixture until smooth.
- Step 4
Scrape into prepared baking dish, spreading evenly. Microwave remaining 1/4 cup (60 mL) almond butter until warm, about 15 seconds. Drop almond butter by the spoonful over top of batter, spacing dollops evenly apart. Sprinkle with almonds. Run tip of small knife or skewer through batter to make swirled pattern.
- Step 5
Bake until toothpick inserted in centre comes out with just a few crumbs attached, 35 to 40 minutes. Let cool completely. Cut into 16 squares. (For cleaner cutting, refrigerate brownies until cold before slicing, then bring to room temperature to serve.)
You can use leftover coffee for this recipe, just be sure to microwave it until steaming hot before using – otherwise the chocolate chips won’t properly melt.