INSTRUCTIONS:
1. Preheat oven to 350°F (180°C). Line an 8×8 inch baking pan with parchment paper.
2. Mix all ingredients in a bowl (or food processor) until smooth and well combined.
3. Fold in chopped chocolate if using.
4. Spread batter evenly into prepared pan.
5. Bake for 30 minutes until set but still fudgy in the center.
6. Cool for 15 minutes before slicing into 9-12 squares.

VARIATIONS:
• Add 1 tsp vanilla extract or almond extract
• Mix in 1/2 tsp cinnamon for warmth
• Swirl 2 tbsp peanut butter on top before baking
• Fold in 1/4 cup chopped walnuts or pecans
• Add 1 tbsp hemp seeds or collagen powder for protein boost
• Top with flaky sea salt and crushed pistachios

ALLERGY SWAPS:
• Nut-Free: Use tahini or sunflower seed butter instead of almond butter
• Sugar-Free: Replace maple syrup with 3 medjool dates blended with 2 tbsp water
• Vegan: This recipe is already vegan!

STORAGE:
• Room temperature: 3 days in airtight container
• Refrigerator: 5 days (recommended for extra fudgy texture!)
• Freezer: Up to 3 months (freeze individual portions)

NUTRITION (per brownie, makes 12):
• Calories: 165 kcal
• Carbs: 16g
• Protein: 5g
• Fat: 10g
• Fiber: 3g
• Sugar: 9g (naturally occurring)

PRO TIPS:
✨ Store in fridge for the fudgiest texture
✨ Don’t overbake – they should look slightly underdone
✨ Use pure almond butter with no added oils or sugar
✨ Roasted sweet potato gives deeper flavor than steamed