Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Almond Butter Brownies

Posted by Meridian on

Almond Butter Brownies

What you need: 

  • 2 tbsp ground flax seeds
  • 250g self raising flour
  • Pinch of salt
  • 60g cocoa powder
  • 300g coconut sugar
  • 100ml almond milk
  • 130g coconut oil, melted
  • 2 tbsp Meridian Almond butter




  1. Pour 150ml warm water over the ground flax seed, stir and set aside.
  2. Heat the oven to 180C/160C fan and line a 20cm x 20cm oven dish with grease-proof paper.
  3. In a bowl combine the flour, salt, cocoa and sugar.
  4. Add the almond milk, coconut oil and flax-seed mixture. Mix well and pour into the prepared tin.
  5. Drizzle the almond butter over the top of the brownie and use the tip of a knife or a skewer to swirl into a pattern.
  6. Bake for 20-25 minutes until the top is firm but the inside is still squidgy. Leave to cool in the tin for 10 minutes then use the grease-proof paper to lift onto a cooling rack.
  7. When cool, cut into 16 pieces and serve or keep in an airtight tin.

The trick to getting a squidgy brownie is to take it out of the oven just before you think it’s cooked. The top should be firm but it should still have a very slight wobble in the center.

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