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

When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!

 

Almond Butter Romesco in a two-colored bowl on a gray plate filled with small bread slices with Romesco on them

Smoky, savory, delicious flavor doesn’t need to take all day. Sometimes it’s as simple as combining high-quality ingredients and just enjoying the result. Almond Butter Romesco is a perfect example of that kind of dish. All you need to do is blend roasted red peppers, sun-dried tomatoes, almond butter, and other delicious ingredients together and enjoy with toasts, chicken, or vegetables.

Summer Soba Salad on blue plate with a gold and white fork set on a marble countertop

Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.

Apple Fries stacked on a ceramic plate, covered in Loaded dressing and toppings, on a dark wooden tabletop

Anything with the word “loaded” in it is destined for greatness, and these Loaded Apple Fries are no exception. Crispy apples are topped with some of the greatest dessert ingredients ever known to man in this delightfully sweet recipe.

Peanut Butter Cup Ice Cream Cake on a white cake tray with a slice on a white plate with Justin's products in background

Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?