Double Chocolate Nut Butter Brownies
Recipe type: Cake/Slice
Cuisine: American
Serves: 16 squares
  • 1 cup nut butter (I made my own almond butter)
  • 2-4 tablespoons raw cacao powder (or high-quality cocoa)
  • ½ cup mashed ripe banana, about 1 large
  • ⅓ cup coconut sugar (or you can use brown sugar)
  • 1 large egg, size 7
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 80 grams dark chocolate, roughly chopped
  • ¼ cup roasted nuts of your choice, roughly chopped (I used maple roasted almonds)
  1. Grease a 20cm square cake tin and line fully with baking paper.
  2. Preheat the oven to 180°C (360°F).
  3. Place all of the ingredients in a bowl of an electric mixer and beat together until well combined and glossy.
  4. Tip the mixture into the cake tin, spread evenly then sprinkle over the chopped chocolate then the nuts over top.
  5. Bake for 20-30 minutes until puffed and risen. If you test with a skewer, there should still be a few moist crumbs (and just be aware the melted chocolate on the surface will skew your results!).
  6. Cool completely in the tin, then cut into squares or fingers.
  7. Serve at room temperature or slightly warmed, with a good dollop of whipped cream (mascarpone works well too) or vanilla ice-cream.
* 4 tablespoons of cocoa makes this very dark and slightly bitter. You might want to reduce the amount if you're wanting a less intense taste.
Recipe by The Kiwi Cook at