Chocolate Lover’s Brownies with Nut Butter

Do you ever wonder about how many ways there are to make a brownie? I mean you don’t have to make a life’s work out of it, but at some point you would think it’s all been done, right? Well apparently, there is always one more way!

I was inspired to make this version by a nut butter I bought from Costco, which, in addition to almonds and cashews, also contained pumpkin, chia and flax seeds! Wow, that sounded so…so…healthy. But I guess when you add this with brownie batter it kind of negates any value of the seeds, but it just makes you feel better.

After licking a couple of spoonfuls of this stuff, I though the crunchiness would add some fun texture to a brownie. And it does! You can use as little, or as much of the nut butter mixture as you like, but I recommend more! (but that’s because I am not a brownie purist. Are you?)

Also, using olive oil instead of butter, or a flavorless oil add a bit of complexity and keeps the brownie from being cloyingly sweet, in spite of the sugar!

Just to take it over the top, I chose to add a layer of chocolate ganache made with 72% chocolate, because, well, just because.

I love to see what you guys are baking so make sure to tag me on instagram!

Chocolate Lover’s Brownies with Nut Butter

A rich and decadent brownie with a layer of crunchy nut butter.

Course Dessert, Snack
Cuisine American
Keyword dessert, chocolate, brownie, nut butter, decadent, rich, cake
Servings 16


  • 1 cup all purpose flour
  • 1 1/4 cup Dutch process cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon instant coffee
  • 2 cup granulated sugar
  • 4 large eggs lightly beaten
  • 1 cup fruity olive oil extra virgin
  • 1 teaspoon vanilla extract
  • 1 cup nut butter with seeds, or nuts is great
  • 3/4 cup confectioners' sugar

Chocolate Ganache

  • 1 cup coconut milk, Rich's Whip or heavy cream
  • 8 ounces 72% chocolate pieces (about 1 1/2/ cups)


  1. Preheat oven to 350 degrees. Spray an 8 or 9 inch square pan with oil, and line with parchment paper.

  2. In a mixing bowl, whisk all the dry ingredients together until well combined. Add the eggs, oil and vanilla and mix well. Batter will be thick.

  3. In another bowl, combine the nut butter with the confectioner's sugar and stir well. Depending on the brand of nut butter, mixture may get clumpy or dry, but don't worry. It will loosen up when it bakes.

  4. Spread half the brownie batter in the bottom of the baking pan. Top evenly with the nut butter mixture, and then add the rest of the brownie batter. Tap the pan on the counter so the brownie batter settles.

  5. Bake in the center rack of the oven for 25 to 30 minutes. Top should look dry when done.

  6. Allow the brownies to cool completely before icing or slicing. You can pour the chocolate ganache on top, if desired, and tap pan on the counter to allow the ganache to spread out evenly. Place brownies in the refrigerator until tthe ganache hardens. Remove the brownies by lifting on the parchment paper, and using a sharp paring knife, slice the paper away from the ganache. Slice into 16 squares with a hot, sharp knife, cleaning the knife frequently to get clean pieces. Enjoy!

Chocolate Ganache

  1. Place the chocolate pieces in a 4 cup heatproof container. Heat the milk in the microwave or in a small saucepan on the stove until very hot, but not boiling. Pour the hot milk over the chocolate. After about a minute, start stirring the mixture, from the middle, until all the chocolate is melted and incorporated with the milk. You should have a thick, but pourable chocolate mixture. If the chocolate doesn't melt, you can put the entire mixture in the microwave for 15 second bursts, stirring each time to make sure the chocolate is melted. Pour the warm ganache over the cooled brownies.