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:
Preheat the oven to 175°C (350°F). Line an 8×8 pan with parchment paper.
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.
Add the eggs and vanilla extract, then whisk until the mixture is thick and glossy.
In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt. Mix until combined.
I switch to a rubber spatula at this point. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour brownie batter into prepared pan. Bake for 20-25 minutes, the edges should be set.
Let the brownies cool. And while those cool, work on your ganache.
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.
Pour over cooled brownies. Top with sprinkles! Enjoy! Brownies can be stored at room temp for 2-3 days.
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:
Preheat the oven to 175°C (350°F). Line an 8×8 pan with parchment paper.
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.
Add the eggs and vanilla extract, then whisk until the mixture is thick and glossy.
In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt. Mix until combined.
I switch to a rubber spatula at this point. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour brownie batter into prepared pan. Bake for 20-25 minutes, the edges should be set.
Let the brownies cool. And while those cool, work on your ganache.
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.
Pour over cooled brownies. Top with sprinkles! Enjoy! Brownies can be stored at room temp for 2-3 days.
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding myJUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
