I tasted almond butter for the first time last week. To say that I have become addicted to it would be an understatement! As I sat there eating it with a spoon I pondered all of the delicious things that I could make with it.
Brownies was my first thought, but they had to be special brownies. Then I ran across this recipe for Gluten Free Peanut Butter Truffle Brownies and I thought, yeah! This is the one! Of course I had to add my own twists to it! I hope you enjoy.
1/2 C Butter, melted1 C Sugar
1 tsp Vanilla Extract
1/3 C Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder
1/2 C Gluten Free All Purpose Flour
1/4 C Butter (room temperature)
1/4 C Almond Butter
1 C Confectioner's Sugar
1 TSP Milk (or use Almond Milk)
1 C Milk Chocolate Chips
1/4 C Butter
Preheat oven to 350 degrees. Butter and flour and 9 inch baking pan.
Mix together Flour, Cocoa, Salt, and Baking Powder. In a separate bowl combine the melted butter, sugar and vanilla. Then add eggs to the sugar mixture. Add the Flour mixture to the wet ingredients and mix until combined. Spread batter in a 9 inch baking pan and bake in a 350 degree oven for 20 minutes. Cool Completely (about 1 hour).
While brownie is cooling prepare the filling. Combine butter, almond butter, confectioner's sugar and milk. Mix until smooth.
Once brownie has cooled, spread filling evenly over brownie. Prepare topping.
Melt butter and chips in microwave stirring until completely melted and combined. Let cool 5 or 10 minutes. Spread over filling. Refrigerate for at least 1 hour before serving. Keep leftovers in refrigerator.