Coconut Oil Brownies with an Almond Butter Swirl

Preheat the oven to 325 F. Grease an 8×8-inch baking pan, line with parchment paper (allow paper to hang over the sides of the dish, for easy removal once done) and grease again.

In a small bowl, combine the flour, almond meal, cocoa, salt, and baking powder.

In a saucepan on low heat, melt the unsweetened chocolate and coconut oil. Remove from heat. Whisk in the first amount of honey. Let it cool for a few minutes and transfer to a medium bowl.

Whisk in the eggs and vanilla extract. Fold in the dry ingredients until combined. Stir in ¾ of the nuts. Set aside.

In a saucepan heat up the almond butter and remaining amount of honey until it melts a little bit (this should just take a minute or two). Stir in the remaining ¼ of the nuts.

Pour batter into the prepared pan. Add spoons full of the almond butter mixture over the top. Run a knife or toothpick through the batter to create a marbled effect.

Bake for 40-45 minutes. Remove from oven. Let it cool completely before cutting and serving.

Notes:
1. I used peanuts because that is what I had on hand, but almonds would be fantastic as well. You could also use peanut butter in place of almond butter.
2. You can melt the unsweetened chocolate and coconut oil in the microwave. Just put it in a microwave-safe bowl and stir it every thirty seconds until it is melted. Same goes with the almond butter and honey. Although for that, you would probably just need 30 seconds total. My microwave doesn’t work so I used the stove for all of this.