• 2 cups almond flour
  • 1/2 cup cocoa powder
  • 5T pure maple syrup, honey, or agave
  • 1/2 cup natural peanut butter, or allergy friendly sub such as sunflower or coconut butter
  • 1/2 tsp salt
  • 1/4 cup water
  • optional handful mini chocolate chips


Line an 8×8 pan with parchment or wax paper. (For thicker brownies – double the recipe and use the same size pan.) If not easily stir-able, gently heat nut butter to soften. Stir everything together until it resembles brownie batter. (If needed, add a little extra water.) Smooth into the pan. Refrigerate until firm. Cut into bars, and frost if desired.   Makes 12 servings.


Per brownie:  Calories 152, Fat 10.6g, Carbs 11.5g, Fiber 3g, Sugar 5.4g, Protein 5.6g

Reference:  https://chocolatecoveredkatie.com