These brownies are quite dense and go very well with (vanilla) ice cream!

– 1 (~16 oz) jar unsalted mixed almond and hazelnut butter or nut butter of your choice

– 1 egg or egg replacement (1/2 banana or 1tsp flax in 3tsp water or ¼ cup apple sauce)

– 1/2 cup (coconut/brown/white) sugar. If you like your desserts on the less-sweet side, then slightly

less than 1/2 cup will suffice (I use closer to 1/4 cup personally)

– 1 tbsp vanilla extract

– 1 tsp aluminum-free baking soda

– ½ tsp sea salt

– ½ cup cocoa powder

– 1 tbsp pure coconut oil

– ¼ cup unsweetened (nut) milk

– 1 cup dark chocolate chips

– ½ cup chopped walnuts

– Optional: 1/2-1tsp chia seeds and 1/2 scoop (~11g) protein powder

Pre-heat oven to 325°F. In a large bowl, use a fork or hand blender to smoothen the nut butter. Mix in the egg (replacement), sugar, coconut oil, and vanilla. Mix in the cocoa powder, sea salt, baking soda and the optional chia seeds and/or protein powder. If the batter viscosity seems okay, you don’t need to add any almond milk, but I find it too thick so I add it in; the batter should be quite thick – not runny like cake batter but it should be able to move slowly off your bowl if you were to tilt it. You can fold in the chocolate chips and walnuts and/or use them to sprinkle on top right before you bake the brownies. Pour the batter into a greased 9 x 13 Pyrex baking dish. Bake for 35-40min. Serve warm or, like me, refrigerate and serve cold.