Recipe courtesy of Tia Mowry
Total:
1 hr 20 min
(includes cooling time)
Active:
20 min
Yield:
12 brownies
Level:
Easy
Total:
1 hr 20 min
(includes cooling time)
Active:
20 min
Yield:
12 brownies
Level:
Easy
Total:
1 hr 20 min
(includes cooling time)
Active:
20 min
Yield:
12 brownies
Level:
Easy

Ingredients

  • 2 tablespoons unsalted butter, at room temperature, plus more for greasing the pan
  • 1/2 cup almond butter 
  • 2 large eggs
  • 3/4 cup sugar 
  • 1/4 cup prune puree 
  • 2 teaspoons vanilla 
  • 3/4 cup unsweetened cocoa powder 
  • 1/2 cup whole-wheat flour 
  • 1/2 teaspoon fine salt 
  • 3/4 cup mini chocolate chips 
  • 1/4 cup walnuts, chopped 
  • 1/2 teaspoon flaky sea salt 

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan.

Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla.

Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt.

Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares.

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