When chocolate is on the menu, little else exists. We almost feel bad for the other desserts being offered up, but it’s too late, we’re already fork deep in chocolatey deliciousness. These brownies are simple and classic, with rich, deep flavors, and a mysterious earthiness from the lavender. If lavender isn’t your thing, no worries! Just replace with your favorite spice, or remove all together.
Yields about 20 brownies
2 cups creamy roasted almond or cashew butter
2 large eggs
1 1⁄2 cups maple syrup
2 dates, pitted and blended or 2 tablespoons date paste
1 tablespoon vanilla extract
1⁄2 cup unsweetened cocoa powder
1⁄2 teaspoon Himalayan pink salt
1 teaspoon baking soda
1 1/2 cup chocolate chips (recipe below)
2 teaspoons lavender, ground
In a large bowl, mix almond butter until smooth with a hand blender. Blend in eggs, then maple syrup, dates and vanilla. Blend in cacao, salt and baking soda, then fold in chocolate chips.
Grease a 8×8 inch baking dish. Pour batter into dish. Bake at 350° for 30 to 35 minutes, or until the edges are set. Enjoy!
Homemade Chocolate Chips
4 ounces unsweetened solid baking chocolate (100% cacao)
3 tablespoon 100% maple syrup or honey (or more depending on how dark you like it)
Break baking chocolate into one inch pieces and place in thick saucepan. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break of pieces and use as needed