Nut Butter Brownies
Natural Nut Butter Works!
So many recipes that call for nut butters require so-called “commercial” nut butters purchased from the grocery store. That’s because these nut butters are homogenized, meaning that the natural fat molecules are broken down in size which makes the mixture stable. Usually this is key for the structural success of the bake because it makes emulsification of the batter as a whole much easier. But, if like us you prefer natural peanut butter, purchasing a different type just for baking feels like a waste.
These brownies aren’t so limiting. By keeping the nut butter swirl as a separate element that does not affect the structure of the brownies themselves, this recipe allows for maximum freedom and creativity. If your local grocery store or food co-op has a nut butter grinder, you’re set. If not, you can make your own nut butter using a food processor. Or, simply grind your toasted nuts directly with the cold water and sugar for a one-step nut butter swirl. Any type of toasted, unsalted nut works great in this recipe.
These brownies are more chocolaty than sweet, and the generous use of nuts makes them extra rich. It’s important to use high-quality chocolate for this recipe, ideally chocolate that’s around 70% cocoa. At our bakery, we use Equal Exchange brand chocolate in Very Dark 71%. The dark chocolate in these brownies makes them feel very adult, but to make them more kid-friendly, consider swapping the toasted nut inclusion at the end of the recipe for semi-sweet chocolate chips or serving the brownies warm with scoops of vanilla ice cream. Heck, even adults love warm brownies with vanilla ice cream!
