Blueberry Almond Butter Brownies

P.S. You still have a few days to enter the magazine giveaway! This weekend has had three major themes: Crossfit, parties, and brownies - really delicious, cake-like, chocolatey brownies. I could seriously get used to weekends like this.


After going to Crossfit on Friday morning and working on front squats and handstands (my abs are still sore), I went back Friday night to attend the new gym/Coach Jessie is leaving party. The party was potluck style and originally, I hadn't planned on bringing anything but Brittany's delicious paleo cookies inspired me to bake something up. I couldn't decide if I wanted to make brownies or something with blueberries - so I did both. Best spur-of-the-moment decision ever.


These brownies are dense and cake-like with intense chocolate flavor and the burst of slightly roasted blueberries really takes them over the top (and they're paleo friendly). I saved a few little pieces from the batch I made on Friday and immediately dug into them after Crossfit on Saturday morning. I had my ass kicked courtesy of "Helen" so, of course, a bite of brownie was necessary.

The brownies ended up being a hit at the Crossfit party and a few coaches asked if I would share the recipe. Of course, that required making another batch for photography purposes - rough, I know. Luckily (or not so luckily) we are throwing a small housewarming BBQ this evening, so the brownies will be put to good use - if I can resist eating them for the next five hours.



Blueberry Almond Butter Brownies

Yields: 1 small 8x8 batch Adapted from this recipe

1 cup creamy almond butter 1/4 cup honey 1/4 cup maple syrup 1/2 cup cocoa powder 1/4 cup coconut oil (solid) 2 tsp. vanilla extract 1 tsp. ground cinnamon 1 egg pinch of salt (if your almond butter is unsalted)

1 cup blueberries

1. Preheat oven to 325F and grease baking pan with coconut oil or line with parchment paper. Set aside. 2. In a small saucepan, heat honey and maple syrup over medium heat until just warmed. Add cocoa powder and whisk until fully incorporated. Add coconut oil and whisk until combined. Do this quickly since cocoa powder tends to burn. 3. Remove from heat and add almond butter, vanilla, cinnamon, and salt (if using). Add egg and whisk vigorously until fully incorporated (make sure your batter isn't too hot - you don't want scrambled egg!) 4. Transfer batter to brownie pan (it will thinly coat the pan) and smooth. Add blueberries on top. 5. Bake for 35-40 minutes until toothpick inserted in the center comes out clean. You can bake a bit less for a fudgier brownie or more for a chewier brownie. 6. Let cook completely before slicing and serving.