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 30-40 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.
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!
Beth says
This is so timely.
I was looking at your Almond Blondie recipe last night trying to figure out how I could modify it to make brownies.
And now the work is done for me :)
Will definitely be making these next.
They look so yummy!
april says
ok, i am SOOOO going to have to try this with carob! you are sooo cruel to those allergic to chocolate! =+P
just finished eating a salad with your green goddess dressing… AMAZING!
oh, do you have any recipes for making tortillas? i have been craving tortilla filled foods lol.
thank you again for making such an amazing blog!
VeggieGirl says
DAMN those brownies look sensational.
Meagan says
They looked good until I saw the 1 cup of cocoa powder. Then they looked amazing! I myself have been wanting a good brownie recipe. I am going to start experimenting with coconut flour! In the meantime, I am going to try these :) Love your recipes Elena, as always.
Hayley says
I am amazed at the ingredient list for these brownies of yours. I can’t wait to try them out, thanks as always!
Alisa - Frugal Foodie says
These look fantastic! I have a couple silly questions. How do these end up looking so flour-based without any flour? Also, do you think pb would work in a pinch? Aside from flavor differences, I am curious if there would be a texture issue at all. Thanks!
Jamie says
I make these all the time with my local store’s freshly ground peanut butter or almond butter. I also switch out cocoa for carob sometimes. I always use 1 C honey instead of the agave nectar.
enjled says
Although I have not been tested for glut intolerance, I have been wanting to get my hands on some recipies that do not have gluten or sugar, sugar, sugar. Tonight is my first night baking these (and I am not a baker or a good cook) and am very intrigued as to how they will come out. I notice that there are a lot of differnet sizes for baking dishes in the almond cookbook. My question is, what does the size of the baking dish contribute to the quality and/or texture of the finished product?
Maria Roqueta says
Just bought your cupcake book and made the chocolate cupcakes. Came out of the oven BEAUTIFULLY….however, as they began to cool they quickly went down in size. What did I do or not do right? Very sad and frustrated. Please help. Thanks!
The Wind Attack says
I love almond butter… these look and sound great. Might have to try these.
sara kay says
I’ve been looking for a healthier brownie recipe, preferably one that’s high in protein rather than starches. Thanks! I bet this will be a favorite…
Mandy says
Looks scrummy! Presumably these can be done without the choc chips too?
Linda Messer says
I made these today without the chips – it is amazing how they come out “cake-like” with no flour! We are very happy to have found this recipe – we were missing out on brownies and yummy cake goodies. I will make this again. I did put walnuts on top. Plus the batter tasted like fudge – I almost didn’t bake it!
Lauren B says
Brownies with just almond butter and cocoa? Wow, your creativity never ceases to amaze me Elana. Bet they taste as good as they look! As soon as I can get to the store for almond butter, I will definitely be giving these a shot. :) They are just beautiful!
Marco says
I have made these brownies a few times and everyone raves about them. I do not tell people that they are gluten free until after they have 2 to 3 of them and the faces of surprise are the best. I have recently started the Paleo lifestyle and have no intentions of looking back. This website is a gift and I always look forward in learning new ways to cook. Thanks
Christina says
So rich and delicious. I will add a bit more sweetener when I make them again.
bethreed58 says
Can these be made egg free with flax or chia egg mixture?
Sandy Florence says
Is there no g.free flour at all ?? Otherwise sounds wonderful….Not sure we have almond butter here!!