I’ve talked some about my love/hate relationship with football before. But now that this is my second year subscribing to NFL Red Zone, it may be more of a love/love relationship.
It turns out what I didn’t like about football was what I don’t like about most shows: commercials and long periods of time where nothing happens.
But on Red Zone this is not a problem. There are no commercials and there are most definitely no dull moments, since they are always airing the best moments of all the games airing. I still don’t know all the rules and I don’t like all the teams, but it is hard to deny the awesomeness of seeing spectacular play after spectacular play.
Particularly when there are seven or eight games going, the level of excitement is hard to explain if you haven’t seen it before. And at the end of the show when they show all the touchdowns that happened throughout the day, it’s hard to tear my eyes away from the TV. Football really is a cool sport that showcases incredible athletes.
I love to bake while I enjoy Red Zone. And baking up one of these Brownie Almond Butter Tortes is so football and Red Zone appropriate. Everything you love about fudgy brownies is combined with everything you love about a peanut butter (okay, I used almond butter, but still) cup, and topped with a creamy, rich ganache.
This dessert would even make a plain old football game more exciting.
Brownie Almond Butter Torte
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
A decadent fudgy brownie topped with smooth vanilla almond butter and rich ganache.
Ingredients
Brownie
6 ounces carob or dark chocolate
½ cup coconut oil
¾ cup coconut sugar
½ teaspoon sea salt
¼ cup creamy almond butter
2 large egg yolks
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon espresso powder
¾ cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
¼ cup carob or cocoa powder
Filling
2 cups creamy almond butter (I love RX Vanilla in this recipe!)
¼ cup tapioca starch
¼ cup pure maple syrup
2 teaspoons vanilla bean powder
Topping
¼ cup carob or cocoa powder
2/3 cup unsweetened almond milk
1 ½ cups carob or dark chocolate chips
2 teaspoons espresso powder
2 teaspoons pure vanilla extract
2 tablespoons coconut butter
Instructions
Make the brownies. Preheat oven to 350 degrees F/ 325 degrees F convection. Oil a 9 inch pie pan.
In a large bowl, melt the carob or dark chocolate with the coconut oil in the microwave in 30 second increments, stirring in between, until fully melted. Stir in the sugar, salt, almond butter, eggs and yolks, vanilla, and espresso until well combined and glossy. Stir in the flour and carob or cocoa until just combined. Pour into the prepared pan.
Bake about 20 minutes until just set (we want fudgy brownies!!!) and cool completely in the pan.
Once cool, make the filling. In a medium bowl, stir together almond butter, tapioca, maple syrup, and vanilla until very well combined. Carefully spread over the cooled brownie.
Make the topping. In a medium bowl, melt the carob or cocoa powder, milk, chips, and espresso in the microwave in 30 second increments, stirring in between, until fully melted. Stir in the vanilla and coconut butter. Whisk in additional milk as necessary until a thick but pourable ganache forms. Pour over the brownie and spread into an even layer.
Allow to set about 30 minutes before slicing and serving. Brownie may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Notes
Recipe adapted from Sprinkle Bakes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
This just looks decadent!!! My mouth is watering! Chocolate and peanut butter (or almond butter) are my favorites!
★★★★★
Thank you, Debbie!