High-protein brownie with roasted almond butter
- 3 eggs
- 65 g bitter cocoa powder
- 180 g roasted almond butter Amandino
- 150g agave syrup
- 50g oat flakes
Put in a mixer oat flakes, cocoa and a pinch of salt and mix all together.
In a separate bowl, beat the eggs with the agave syrup, then add little by little the roasted almond paste.
Add the oat flakes and cocoa powder mixed before and stir all ingredients until it becomes dense and homogenous.
Put the baking paper on the baking tray and pour the batter in a regular way on each part of the tray. It should be 1,5cm thick.
If you wish, you can put some more oat or coconut flakes on the top of the batter.
Bake it for 20 minutes at temperature of 180°C in a convection heated up in advance. Check if your brownie is ready: put the toothpick and pull it out: it should be dry.
Leave the brownie for at least one night so all the flavours will give out.