Espresso Hazelnut Almond Butter Brownies

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Breakfast is the most important meal of the day. Duh.
And in my book, dessert is the second.

This dessert, however, should be consumed mid morning or at that 3:00 hour when you’re crashing at work because it contains e s p r e s s o. Don’t you just love that word? And for the record, it’s eSpresso, not eXpresso. I hear that mistake way too often!

Don’t get me wrong, you can enjoy these bomb-ass brownies post dinner but I’ve done it before and I had a hard time falling asleep. I’m also super sensitive to caffeine since I’m not a regular coffee drinker so you may not be phased at all but believe me, these brownies are worth the ::buzz::

The special ingredient in these flourless, gluten-free brownies is my all-time favorite nut butter out there – KOLAT! This is saying “OLAT” because there are so many nut butters to choose from these days. I mean, have you seen the Whole Foods nut butter aisle lately? Ridic. And there are “OLAT” of good ones to choose from! It can be overwhelming, really! Remember not all nut butters are created equal. MANY contain a ton of added sugar which is a big no-no.

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KOLAT is what’s up because it contains a simple list of ingredients and no added sugar. The only sweetener in the Espresso Hazelnut variety is dates. The other ingredients are:
+ Roasted almonds
+ Hazelnuts
+ Organic coconut oil
+ Ground espresso bean
+ Sea salt

KOLAT also PACKSOLAT of nutrition in their products.
Contains vitamins A, B1, B2, B3, B6, B12, Biotin, Folic Acid, Pantothenic Acid, C, D2, E, K.

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+ 16 oz (2 cups) of KOLAT Espresso Hazelnut butter (*one jar is 12 oz, so you will either need two jars or you can use another healthy nut butter you may already have)
+ 2 eggs
+ 1 1/4 cup honey
+ 1 tablespoon vanilla extract
+ 1/2 cup unsweetened cocoa powder
+ 1/2 teaspoon kosher salt
+ 1 teaspoon baking soda
+ 1 cup semi-sweet or dark chocolate chips

+ Preheat oven to 325°F.
+ Grease a 9×13 inch baking pan.
+ In a large bowl, blend almond butter until smooth with an electric hand mixer.
+ Add in eggs, honey and vanilla extract and combine.
+ Blend in cocoa powder, salt and baking soda.
+ Fold in chocolate chips
+ Pour batter and bake for 25-40 minutes, or until a toothpick comes out clean.

Recipe has been adapted and inspired from the lovely Elana Amsterdam of Elena’s Pantry.

You can find KOLAT here, here, and here.

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