Nothing quite as satisfying as a clean pantry.
Anya has lots of snacks and nuts and dried fruit and baking supplies taking up space in her pantry—so it's time for her to make brownies!is not the only editor with extra cocoa powder and nut butter and coconut oil in her pantry. But thanks to her two elementary school–aged girls, she is the editor with the most snacks in her pantry.
and can be made with either almond butter or peanut butter or even a mixture of the two if you have two jars you're trying to finish. The brownie layer is a riff on classic; using cornstarch instead of flour keeps them naturally gluten-free and provides an extra gooey, fudge-like texture. You can use either melted coconut oil or melted butter in the brownie layer, depending on what you have . Coconut oil will give them a real coconut-forward flavor, which is excellent if you love coconut.
And to use up some of those pantry snacks, toss a handful of nuts, a handful of chocolate chips, some coconut flakes, or chopped pretzels on top before you bake your brownies. Every time I've made these I've topped them with something different, which makes them feel like new brownies every time.
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