3/4 cup natural cane sugar
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp instant espresso powder
1/4 tsp salt
1/3 cup canola oil
2 eggs, room temperature
1/2 tsp vanilla extract
1/4 cup organic almond butter, room temperature
1 tbsp crushed walnuts
Preheat oven to 350 degrees. Line a 9″ pie plate with parchment paper. You should cut the parchment paper to fit the bottom of the plate.
In a bowl, sift the flour, cocoa powder, baking powder and salt. Add in the sugar and espresso powder and mix to combine dry ingredients. In another bowl, mix the eggs, vanilla extract and oil until blended.
Pour the liquid over the dry ingredients and lightly mix together until just blended. Add in the almond butter and crushed walnuts. Stir until combined. Using a spatula, evenly spread the brownie mixture in the pie plate until it reaches the sides of the plate.
Bake for 10-15 minutes or until a toothpick comes out almost clean. I found that my brownies were ready in 10 minutes, so be careful and watch those brownies.
Cool and serve on top of ice cream or frozen yogurt.