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!
Sneha says
We are new to gluten free food and I am glad I found this website. I made the brownies for my 3yr old son and it was a big hit. The texture is great and easy to make.
I am not very good at baking. I tried the recipe as it is except the chocolate chips. After 40min, the outer portion got cooked but not in the middle. I cooked it for 10 more minutes and middle portion got cooked but the outer portion got burnt. Is this something I did? Any suggestions?
colormepink says
It sounds like your oven temp might be off or maybe you didn’t use the size of pan called for in the recipe (or maybe it wasn’t pyrex). Metal pans may require alterations in the bake time as will a different size pan. If that’s not the problem, I would assume your oven temp is a bit off. You can get a thermometer that reads inside but has a display outside so you can be sure or you can wing it and turn the oven temp down a few degrees. If you search in the forums, there have been a few discussions of similar issues.
Nicole says
Hi, Elana. Do you have any suggestions on how to convert these to egg free as well? I am pregnant and CRAVING brownies big time, but I’m gf/cf/eggfree. I’ve tried mixes egg free but the oil separates from the rest of the mix…I think it needs eggs for emulsifying…thanks!
meredith says
Holy Crap. I just ate one hot from the oven and that’s the closest thing to a sugar-filled, “real brownie” that I’ve had since I used to make my old recipe from scratch. Halleluja! Thank you.
Gabriela says
Oh my God! I have them in the oven… and reading trhough the recipe again, I noticed that I accidentally left the baking soda out! :( I hope they are not too dense… the batter tasted good though, but I will need to bake them again, to really know what the actual recipe is like. Before I had thouht that baking powder and baking soda were used only with recipes that contained wheat flour…
Beverly says
The recipe is missing the word “chips” on the last line :-)
Stori says
Mine are in the oven right now. I admit I was filled with disbelief when I saw the recipe. But when I made the batter I couldn’t believe how very much like a normal brownie recipe it was. I can’t wait to try them out with my sugar-free peppermint ice cream.
Thanks for your great blog. I just found it. But then, I just started a sugar-free, grain-free diet. The other day I was cooking and my husband said, Is this dinner or dessert? I said, What’s the difference when you’re on this diet?
Easy says
Elana, obsessed with your site, because i love to bake and eat sweets but I live a paleo lifestyle so its often tough to indulge. Not anymore! Made the brownies for my mom, who is a stubborn wheat/sugar addict. she LOVED them. very delicious! Thanks
Jennifer says
Elana – I am wondering if you have any suggestions on how to modify the recipe to make it vegan? I love it how it is but would like to be able to share it with some vegan friends and I am not sure what to use instead of eggs?
Thanks!
colormepink says
If you scroll up there is a post from Holly that describes an egg substitute she used. Also, there are a number of threads in the forums where different egg substitutions are discussed. I haven’t seen any mention of using vegenaise as a substitute but I know I’ve made gluten cakes in the past with regular mayo instead of eggs. If I needed a vegan egg substitute, I would try vegenaise as it would have a somewhat similar profile to an egg. I’ve seen various recommendations for anywhere from 1-3 tablespoons of mayo per egg. I would start on the low end and see how your batter turns out. It should be thick but still workable and you could add more as needed.
Lora says
I’ve been using chia seed gel as an egg replacement in all my baking lately– 1 Tbsp seeds hydrated in 3 Tbsp water = 1 egg. Flax seeds work the same way, but I have a 5-lb. bag of chia seeds, so those are what I use. Everything has come out perfectly so far, including these brownies! The seeds are, however, noticeable in the brownies re: texture (they have no taste), so you might want to grind them if you prefer things smooth.
Jennifer says
Your brownie recipe is delicious and has made me the official brownie maker for friends, family and co-workers. I cant count the number of times I’ve written down your recipe OR referred people to your website!
I LOVE YOUR RECIPES!!!!!!!!!!!!!!!!!!!!!!
Rey says
these brownies are fabulous!!! The first time I made them, I put toasted flax seeds in the batter..yummy!! The batter was a little thick, so the second time I made them, I used just a little almond milk to thin it a bit. I will ALWAYS keep ingredients on hand to make these moist brownies!!!