You know sometimes when you wake up in the morning and you want a brownie?
This is how you can have one! Huzzah!
I make nut butter all the time, usually roasted almond with flax – it’s my go-to everyday spread. But last year I up and made Almond Joy Butter and it kind of blew my mind. Candy bar on toast? Yes, please.
Minor ingredient adjustments can have a huge flavor payoff in spreads. Proof? This fool-proof brownie batter spread that tastes just like a fudgy brownie. For the win.
This spread requires just 6 ingredients you likely already have on hand!
Walnuts (or pecans)
Cocoa or cacao powder
And it comes together in 30 minutes entirely in the food processor. Less mess, less time, less grocery shopping. That’s our motto.
This spread is thicker than your average nut butter, which can be a little runy at times. Not this. It’s thick, mega chocolatey, and reminiscent of a thick, fudgy brownie. You’re going to love this spread. It’s:
& Perfect on anything and everything
Waffles? Hells yes.
Dream your little heart out. This brownie batter magic in a jar goes on everything.
If you make this recipe, take a picture and tag it #minimalistbaker on Instagram! I love seeing when you make our recipes. Also, share it on Pinterest! It’s my personal favorite place for saving/sharing recipes.
Thanks for following and supporting what we do. We kinda love you guys. Cheers!
- 1 1/2 cups raw almonds
- 1 cup raw walnuts (or sub pecans)
- 1/3 cup dates, pitted (if dry, soak in warm water for 10 minutes then drain well)
- 1/2 cup dairy-free bittersweet or dark chocolate chips
- 1 Tbsp unsweetened cocoa or cacao powder
- 1/4 tsp salt
- Preheat oven to 350 degrees F (176 C).
- Spread nuts evenly on a baking sheet. Bake for 10-15 minutes or until slightly golden brown and beginning to crack. Set aside to cool.
- While the nuts are baking, add dates to a food processor and blend until a paste or ball forms. Scrape out and set aside.
- Add slightly cooled nuts to food processor and mix until a butter forms, scraping down sides as needed.
- Add chocolate chips and put the lid back for 1 minute to melt, then blend thoroughly.
- Add salt, cocoa or cacao powder and mix once more.
- Lastly, add in date paste a little at a time until it reaches a spreadable thick batter. (Save any remaining date paste for other nut butters, to sweeten smoothies or oatmeal, etc.) Blend thoroughly, then transfer to a jar. If you refrigerate, it will get hard, so I recommend leaving it at room temp (kind of like you would nutella).
- Spread on toast, fresh toast (vegan, banana, coconut cream pie), pancakes, or oatmeal, or add to smoothies and shakes!