Yerba Mate Chocolate Almond Brownies

Ingredients

  • ½ cup (113 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (40 g) unsweetened cocoa powder
  • ½ cup (65 g) all-purpose flour
  • 1 tablespoon yerba mate instant powder
  • ¼ teaspoon fine sea salt
  • ½ cup (90 g) semisweet chocolate chips or chopped chocolate
  • ½ cup (60 g) chopped almonds

Instructions

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Melt Butter & Chocolate: In a heatproof bowl set over simmering water, melt the butter and chocolate together, stirring until smooth. Remove from heat.
  3. Mix Wet Ingredients: Stir in the sugar, then whisk in eggs one at a time. Blend in vanilla extract.
  4. Add Dry Ingredients: Sift in cocoa powder, flour, mate powder, and salt. Gently fold until just combined, taking care not to overmix.
  5. Fold in Chips & Nuts: Stir in chocolate chips and chopped almonds evenly into the batter.
  6. Bake: Spread batter into the prepared pan. Bake 20–25 minutes, until the edges are set but the center still looks slightly moist. A toothpick inserted should come out with a few moist crumbs.
  7. Cool & Slice: Let brownies cool completely in the pan. Using the parchment overhang, lift out and cut into 9 or 16 squares.
  8. Serve: Enjoy these fudgy, mate-infused brownies with a warm mug of yerba mate tea or a simple glass of milk for a sweet, energizing moment.

May these Yerba Mate Chocolate Almond Brownies and your cup of Instant Mate bring warmth, comfort, and a spark of joyful energy to your teatime—just as they do to mine. Happy sipping and baking!

—Mom Mom (Grandma Helen)