One of my favorite readers, Courtney, requested this brownie recipe in a comment last week.
Here is what she said, “Can we have another VOTE?? Every post I am hopeful that I might open it up to find your recipe for scrumptious dark chocolate brownies… I am NEVER disappointed by your posts, but I am still hopeful that I may experience this recipe in the future…”
Now that is just too cute. How could I say no to this sweet request? Courtney lives in Tennessee and I was fortunate enough to meet her at one of my cooking classes here in Boulder, Colorado. She has a great website with all kinds of interesting natural products on it.
Furthermore, this is my older son’s favorite treat. Whenever I ask him what he would like me to bake for him, he says, “brownies.” He loves packing these higher-protein treats in his lunch for dessert.
So, there you have it, everyone! Brownies.
Brownies
Ingredients
- 1 16 ounce jar creamy roasted almond butter
- 2 large eggs
- 1¼ cups honey
- 1 tablespoon vanilla extract
- ½ cup cacao powder
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- In a large bowl, blend almond butter until smooth with a hand blender
- Blend in eggs, then blend in honey and vanilla
- Blend in cacao, salt and baking soda, then fold in chocolate chips
- Grease a 9 x 13 inch baking dish
- Pour batter into dish
- Bake at 325°F for 25-40 minutes
Last spring, I discovered this great Peanut Butter Bar recipe from celiacchicks.com which gave me the idea to make treats out of nut butters. When I coached my son’s little league team, I brought either these nourishing brownies, or Almond Butter Blondies to just about every baseball game.
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I recently discovered a fun website called Flavorista.com. Low and behold, I checked it out this morning and saw a fantastic write up on gluten-free by the site’s author, Barr. What I liked best about her take on this timely topic, is that she is one of the few mainstream chefs to offer an “outsider’s” perspective on the world of gluten-free. Very refreshing, witty and informative. Thanks Barr!
Brenda Sandefur says
Elena, MANY years ago I found your brownie recipe on line made with brown rice syrup. I thought it was fabulous and can’t believe I lost that recipe! Is this the same recipe only made with honey?
I used to buy my brown rice syrup at Sprouts and FRYS and then it disappeared and I couldn’t find it anywhere. My memory says this is the same recipe. I hope you remember. Thank you in advance.
Elana says
Brenda, thanks for your comment! I gave up rice, and all grain products in 2001 and have not ever used them on this website which is 100% grain-free :-)
Heather says
Can I sub something like allulose for the honey?
Elana says
Heather, I haven’t tried that so not sure. I hope you’ll let me know if it works :-)
Kate says
How much in cups is a 16oz jar of Almond butter? I buy it way cheaper at Costco, but it’s a much larger jar. Thanks!
Elana says
Kate, I haven’t measured that, if you do I hope you’ll stop back by and let us know.
Esther says
Hi can I use regular sea salt?
Elana says
Esther, i haven’t tried that :-)
Susanne says
Elana, can I substitute coconut sugar for the honey in this recipe?
Elana says
Susanne, I haven’t tried that so not sure :-)
K8 says
Possibly if you make a thick syrup with the coconut sugar.
Abby says
This recipe is an all time favorite – thanks Elana! I have your books but always just come online to make it quickly. Those having issues with the recipe just a suggestion… Are your eggs room temperature or are they straight out of the fridge? Room temperature is best and if you don’t have time you can put them in a bowl of slightly warm water. Mine come out perfectly every time!
Elana says
Abby, thanks for letting me know these come out perfectly every time!