Rainbow Brownie Recipe – Recipe by Rachel Jugai

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Brownies:

  • ½ cup (120g) JUSTIN’S® Chocolate Hazelnut Almond Butter
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5g) vanilla extract
  • ⅓ cup (30g) unsweetened cocoa powder
  • ½ cup (60g) all-purpose flour
  • ¼ tsp salt (2g)

Ganache:

  • ⅓ cup (80g) heavy whipping cream
  • 2 oz (57g) semi sweet chocolate
  • 1 tbsp (14g) butter

DIRECTIONS

What to do:

  1. Preheat the oven to 175°C (350°F). Line an 8×8 pan with parchment paper.
  2. In a large mixing bowl, using a hand whisk, whisk together the JUSTIN’S® Chocolate Hazelnut Almond Butter, melted unsalted butter, and granulated sugar until smooth and well combined.
  3. Add the eggs and vanilla extract, then whisk until the mixture is thick and glossy.
  4. In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt. Mix until combined.
  5. I switch to a rubber spatula at this point. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Pour brownie batter into prepared pan. Bake for 20-25 minutes, the edges should be set.
  7. Let the brownies cool. And while those cool, work on your ganache.
  8. Place chocolate and butter in a medium bowl, set to side. Place heavy whipping cream in a heatproof bowl and microwave for 20-30 seconds. Pour over butter and chocolate. Let the mixture set for 1-2 minutes then stir. Continue stirring until mixture is smooth and glossy.
  9. Pour over cooled brownies. Top with sprinkles! Enjoy! Brownies can be stored at room temp for 2-3 days.
INGREDIENTS

Brownies:

  • ½ cup (120g) JUSTIN’S® Chocolate Hazelnut Almond Butter
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5g) vanilla extract
  • ⅓ cup (30g) unsweetened cocoa powder
  • ½ cup (60g) all-purpose flour
  • ¼ tsp salt (2g)

Ganache:

  • ⅓ cup (80g) heavy whipping cream
  • 2 oz (57g) semi sweet chocolate
  • 1 tbsp (14g) butter
DIRECTIONS

What to do:

  1. Preheat the oven to 175°C (350°F). Line an 8×8 pan with parchment paper.
  2. In a large mixing bowl, using a hand whisk, whisk together the JUSTIN’S® Chocolate Hazelnut Almond Butter, melted unsalted butter, and granulated sugar until smooth and well combined.
  3. Add the eggs and vanilla extract, then whisk until the mixture is thick and glossy.
  4. In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt. Mix until combined.
  5. I switch to a rubber spatula at this point. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Pour brownie batter into prepared pan. Bake for 20-25 minutes, the edges should be set.
  7. Let the brownies cool. And while those cool, work on your ganache.
  8. Place chocolate and butter in a medium bowl, set to side. Place heavy whipping cream in a heatproof bowl and microwave for 20-30 seconds. Pour over butter and chocolate. Let the mixture set for 1-2 minutes then stir. Continue stirring until mixture is smooth and glossy.
  9. Pour over cooled brownies. Top with sprinkles! Enjoy! Brownies can be stored at room temp for 2-3 days.
Great Summer Recipes
Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

Peanut Butter Cake with Chocolate Buttercream with a sunflower on top of the main cake with a slice cut on a white plate

My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.

 

Paleo Almond Butter Crusted Chicken on parchment papers with cut baby tomatoes and lemon slices on a wooden serving tray

This Paleo Almond Butter Crusted Chicken is anything but average. I’ve added JUSTIN’S® Classic Almond Butter in the marinade to complement the chicken. I also use almond meal instead of bread crumbs and I promise you, the taste isn’t compromised. My family loves this recipe for dinner, and I think yours will too!

 

I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…

Brown Sugar Cinnamon Almond Butter Toaster Pastries stacked on top of each other on a white background

Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.