Almond Butter Swirl Brownies

Confession time: I don’t like peanut butter. I don’t really dislike it, but I would say I’m decidedly neutral. The times I have eaten it, I don’t mind the flavor, but it’s not something I would choose. As a food item with such a cult following, many people find this shocking, but what can I say? It’s not for me.

 

Thankfully, there are many other nut butters to explore, and recently you could say I’ve been in an almond butter phase. I’ve been playing around with an almond butter chocolate chip cookie, but got distracted by the idea of these almond swirl brownies.

The almond butter adds a delightful nutty, salty flavor that really brings this brownie to a whole new level. They’re still delightfully fudgey, just with an extra oomph. I was overeager (as always) to cut into the brownies , so they were extra crumbly. If you can wait for them to fully cool, do, but no judgement from me if you can’t.

for the brownies

  • 10 tablespoons unsalted butter
  • 1 ¼ cup sugar
  • ¾ cups plus 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cold eggs
  • ½ cup all-purpose flour

for the almond butter swirl

  • 2 tbsp. butter, melted
  • ½ cup almond butter
  • ¼ cup powdered sugar
  • 1 tsp. vanilla

Preheat the oven to 325 F. Line a 8x8in square pan with parchment paper, letting a short amount hang over the sides.

Mix the butter, sugar, cocoa powder and salt together in a glass bowl and set over a pan of just-simmering water. Stir occasionally until the butter is melted and everything is combined. Remove the bowl from the pan of water, and let sit until the mixture has cooled slightly (it should be warm, not hot).

Mix in the vanilla, and then add the eggs one at a time, stirring after each addition. The batter should be shiny, thick and well combined. Add in the flour, stir until just blended and then beat the batter for 40 strokes. Pour the batter evenly into your pan.

For the almond butter swirl, mix the melted butter, almond butter, powdered sugar and vanilla together in a bowl. Place dollops of the almond butter mixture into the brownie pan. Using a knife, swirl the mixture into the brownie batter.

Bake for 35-40 minutes, on a lower rack, until a toothpick comes out with a few moist crumbs. Let cool completely before removing from pan and cutting.