Chocolate Almond Brownie Recipe
Introduction
These chocolate brownies are a delicious and healthier twist on the classic treat, using almond butter and protein powder for added nutrition. They are rich, fudgy, and coated in a smooth chocolate shell, perfect for satisfying your sweet tooth.
Ingredients
- 1/2 cup creamy almond butter
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 cup almond flour
- 1 scoop chocolate protein powder
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon sea salt
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt, for sprinkling on top
Instructions
- Step 1: Line a baking sheet or tray with parchment paper and set aside.
- Step 2: In a large bowl, combine the almond butter, honey, and vanilla extract. Stir until smooth.
- Step 3: Add the almond flour, chocolate protein powder, cocoa powder, and sea salt to the bowl. Stir until all ingredients are well combined.
- Step 4: Roll the mixture into small balls, using about 1 to 2 tablespoons per ball. Place the balls on the prepared baking sheet.
- Step 5: Chill the balls by placing them in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up.
- Step 6: In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between, until the mixture is smooth.
- Step 7: Dip each brownie ball into the melted chocolate, using a spoon to help coat them completely. Lift each ball out and let excess chocolate drip off before placing back on the tray.
- Step 8: Sprinkle flaky sea salt over the coated brownies while the chocolate is still wet.
- Step 9: Refrigerate the brownies for at least 1 hour to allow the chocolate to set before serving.
Tips & Variations
- For a nut-free option, substitute almond butter and almond flour with sunflower seed butter and seed flour.
- Add a pinch of cayenne pepper to the cocoa powder for a spicy kick.
- Use dark chocolate chips for a richer flavor or white chocolate for a sweeter contrast.
- Roll brownies in crushed nuts or shredded coconut after dipping in chocolate for extra texture.
Storage
Store the brownies in an airtight container in the refrigerator, layering them with parchment or wax paper to prevent sticking. They will keep fresh for up to 2 weeks. For longer storage, freeze the brownies for up to 3 months and thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut butter?
Yes, you can substitute almond butter with peanut butter, cashew butter, or any other creamy nut or seed butter you prefer. Keep in mind that the flavor may vary slightly.
Can I make these brownies without protein powder?
Yes, simply omit the protein powder and increase the almond flour slightly to maintain the right texture. The brownies may be less dense but still delicious.
PrintChocolate Almond Brownie Recipe
Delicious and healthy no-bake chocolate brownies made with almond butter, protein powder, and rich cocoa. These bite-sized treats are coated in smooth melted chocolate and sprinkled with flaky sea salt, perfect for a satisfying snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 brownie balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Brownie Base
- 1/2 cup creamy almond butter
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 cup almond flour
- 1 scoop chocolate protein powder
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon sea salt
Chocolate Coating
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt, for sprinkling on top
Instructions
- Prepare Baking Sheet: Line a baking sheet or tray with parchment paper and set it aside for placing the brownie balls later.
- Mix Wet Ingredients: In a large bowl, combine the almond butter, honey, and vanilla extract. Stir the mixture thoroughly until it becomes smooth and well blended.
- Add Dry Ingredients: Add the almond flour, chocolate protein powder, cocoa powder, and sea salt into the wet mixture. Stir everything together until fully combined forming a uniform dough.
- Form Brownie Balls: Roll the mixture into small balls, approximately 1 to 2 tablespoons per ball. Place these balls on the prepared parchment-lined tray.
- Chill: Place the balls in the freezer for 15 minutes or the refrigerator for 30 minutes to firm up before chocolate coating.
- Melt Chocolate: Combine the chocolate chips and coconut oil in a medium microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Coat Brownie Balls: Dip each brownie ball into the melted chocolate. Use a spoon to drizzle more chocolate over them, lifting each ball out of the chocolate to allow excess to drip off. Gently shake or tap the spoon on the side of the bowl if needed.
- Sprinkle Salt: Return the coated balls to the parchment-lined tray and sprinkle with flaky sea salt on top for a delightful salty crunch.
- Set the Chocolate: Refrigerate the brownie balls for at least 1 hour to allow the chocolate coating to harden properly.
- Storage: Once set, store the brownies in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks. For longer storage, freeze them for up to 3 months.
Notes
- You can substitute the almond flour with another nut flour if preferred, but it may affect texture slightly.
- Use dairy-free chocolate chips to keep this recipe vegan-friendly.
- Adjust the amount of honey if you prefer a sweeter or less sweet brownie.
- To make peanut butter brownies, substitute almond butter with peanut butter.
- Make sure to chill the balls well before dipping to prevent them from falling apart when coated in chocolate.
- Store brownies in the refrigerator for best texture but allow them to come to room temperature before serving for softer bites.
Keywords: chocolate brownie, no-bake brownie, healthy brownie, almond butter brownie, protein brownie, gluten free dessert, low sugar snack
