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!
elizabeth ehasz says
Hi,
I have these brownies in the oven now, and I can’t wait to try them!
At the risk of being redundant – this website is fantastic! I have a son with behavioral issues who’s and/or affected by gluten, dairy, nuts, sugar, corn… and even more perhaps.
We’ve been following a diet in a book called “UltraMind Solution” (Dr. Mark Hyman) which is designed to reduce inflammation “sensitive people” experience when exposed to dairy, wheat, etc. But, as good as the recipes are, the ones here are so many and ingenious, and the substitutions so helpful; it is in short, it’s the answer to prayers.
That said, I have a Cream Biscuit recipe I just can’t seem to make satisfactorily without- you guessed it – cream.
Any suggestions?
A million thanks
~M says
Have you tried (full-fat) coconut milk? (Cashew milk would be another potential option for cream, but it contains nuts). Good luck!
Suzi says
Thanks Elana! These were awesome…realized half way thru only had 1/4 cup of agave, so, put in a cup of coconut oil and some coconut sugar and cooking stevia/erythitol mix..left out the choc chips and added currents..perfect! xx
Amanda says
I am a new cook and just discovered this website. These brownies were my first attempt and they were perfect! I used peanut butter (it was all I had) and the taste is amazing!!! The texture is more brownie-like and not cakey as others have stated. I baked them for 35 minutes as directed and then took them out to cool. My boyfriend loves them too much and says I have to give them away before we eat the whole pan.
Thank you for the amazing website!!
Veronica says
Hi Elana,
Thank you for this fabulous recipe! These are the best gluten free brownies hands down. I did make some substitutions: unsalted dry-roasted almond butter (salted AB was not available), grade B maple syrup instead of agave syrup (tastes better IMHO) and Whole Foods 70% Cacao Dark Chocolate Mini Chunks (Dagoba Chocodrops not available locally). I’ve made both regular and gluten free brownies from scratch over the years and this is the only recipe that produced a “real” brownie texture and taste.
mandi says
I made these with 1/4 cup agave then 1 1/2 cups (about) brown rice syrup (because i was out of agave) and crunchy peanut butter (again, it was what i had), then later made them with only agave, per the recipe the next time (though again with PB). I found the brown rice syrup version to be deliciously gooey and fudgelike, if you prefer that type (which I do), the latter to be more cakey. The BRC version took a little longer to bake and looked a little like souffle in the oven but turned out quite well :). I think I’ll go back to my original next time!
Daniela Tanner says
So good! I made these with carob powder, carob chips, applesauce, and liquid stevia drops. Like someone suggested, I also only left them in for twenty minutes, and they turned out nice and deliciously squishy! Now they’re gluten free, dairy free, and low-glycemic!
meredith ellman says
I literally OBSESSED WITH THESE. I make them every week! I use raw honey instead of agave and unsweetened chocolate – delish. : )
Buffy says
Elana these brownies are fabulous! I made them on Saturday for my family and between my family and friends that stopped by on the weekend they were gone by Sunday morning! Thank you so much for sharing! :) This is the best thing I have ever tasted that is gluten free! So yummy and decadent yet healthy!! Thank you again!
Kirsten says
Thank you so much for posting this recipe. I made your brownies today and they came out perfect. I knew by the taste of the batter that these brownies were going to taste perfect. Thank you so much!
Tammy says
Elana,
I have been substituting carob powder for the cocoa powder and carob chips for the chocolate chips in your brownie recipe. I have several family members who can’t have or are staying away from chocolate and caffeine. The carob powder has such a smooth taste in this brownie recipe. The carob chips are a little more crunchy but everyone seems to like them that way. I have also added pecans or walnuts to the recipe for those who love nuts. I get requests from my family to bake these at least once a week.