Quick-and-easy gluten-free brownies. Deliciously gooey and moist, and topped with satisfyingly crunchy blanched almonds.
Almond Butter Brownies
1 cup Mandelin Natural Roasted Almond Butter
1/2 cup cacao powder
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Mandelin Blanched Slivered Almonds (for top)
Preheat oven to 350ºF.
Add almond butter, cacao powder, brown sugar, eggs, vanilla, baking soda, and salt to a large bowl. Stir until combined.
Spread the brownie batter into the bottom of an 8-inch pan, greased and lined with parchment paper. Press firmly down with a spatula. Sprinkle the top with sliced blanched almonds.
Bake at 350ºF for 20 minutes. Let cool completely before slicing.