Chocolate Almond Butter Spiderweb Brownies


For the Brownies

Chocolate almond butter frosting



For the brownies

  1. Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and coconut oil. Whisk. Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt. Add flax eggs, whisking until well incorporated. In thirds, whisk in the oat flour. Fold in chocolate chips. Pour batter into the pan. 
  3. Bake for 28-32 mins. Cool for about 2 hours. It must be completely cool before frosting. 

For the frosting & spiderwebs

  1. In a medium bowl, whisk together the frosting ingredients: almond butter, maple syrup, cocoa powder and water. Whisk it. Lift brownies out of the baking pan and set onto a baking sheet. Pour frosting over brownies.. Place in the freezer for 20-25 minutes to harden the frosting tops for easier cutting.
  2. Remove from the freezer and slice into bars. Pour peanut butter into a plastic zip bag and cut off a tiny corner, or pour into a piping bag fitted with a very fine tip. 
  3. Pipe a small dot in the center of a brownie. Using that as a guide, pipe from that point outward, towards the edge of the brownie. Repeat until you’ve created 6 total lines, evenly fanned out across the brownie. Starting slightly further out from the center dot, pipe a curved strand from one of the 6 lines to connect to another, until you’ve circled the entire brownie. Pipe another strand slightly spaced out from the last. Repeat for all brownies.
  4. Enjoy!