NOTES:
*Use any nut or seed butter you like, such as almond butter, sunflower seed butter, or cashew butter in place of peanut butter.
RECIPE ADAPTATIONS:
*If you prefer using regular cane sugar, brown sugar, maple sugar, or coconut sugar over pure maple syrup, feel free to make the substitution.
*Add more chocolate chips for a sweeter, fudgier brownie.
*If you prefer a different type or nut butter or seed butter such as almond butter or sunflower seed butter, feel free to swap it out.
FOR DECADENT BROWNIES: *For chocolate lovers, add 2 tablespoons of melted coconut oil and use one full cup of chocolate chips.
OPTIONAL ADDITIONS:
*If you have pure vanilla extract on hand, add ½ teaspoon to the batter.
*For nutty brownies, add ⅓ to ½ cup of chopped raw walnuts or pecans.
HOW TO STORE:
*Store brownies in an airtight container (or zip lock bag) in the refrigerator for up to 1 week. These brownies freeze very well! Simply freeze them in a freezer bag (or airtight bag) for up to 3 months.
*Allow the brownies to cool to room temperature before slicing with a butter knife and serving. If you’d like, you can sprinkle them with a little flaky sea salt or even powdered sugar. Serve them with a scoop of vanilla ice cream (I’d go with a sugar-free dairy-free ice cream) for a real good time.
FULL DISCLOSURE:
I think these brownies taste much better after they have sat for a number of hours. Fresh out of the oven, the flavors haven’t quite developed but after several hours (the next day, and the following several days), the brownies have much more pronounced, defined flavor.
