- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add the banana to a large mixing bowl and use a fork or potato masher to mash it up. Add the almond butter, jam, egg, and vanilla, mixing until well combined. Add the baking soda and cocoa powder, mixing gently until the batter becomes smooth.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 35 – 40 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
* I like using almond butter because of its mild flavour, but you can sub it out for whatever nut butter you have on hand. Or, use a soy nut butter to make these nut-free. ** If you don’t want the berry undertones, use 6 tbsp (120 g) of honey instead.
Keywords: brownies, chocolate, dairy-free, dessert, flourless, gluten-free, grain-free, healthy, paleo, snack