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!
Lisa Vail says
I made these brownies last night and not only are they the best gluten-free brownies I’ve ever eaten, they are the best brownies I’ve ever had PERIOD! The almond butter substitution for flour is simply brilliant. Once mixed with the cacao powder (I use Dagoba), it becomes rich, fudge-alicious batter. I think I’ll make another batch for the bake sale table at my church’s fall festival tomorrow. No one ever thinks of the GF folks at these things!
Jodi says
Wow! These are by far the best brownies…sugar/flour included…I’ve ever eaten! (and I’ve eaten a lot) I make these every other week, each time adding something new to it! I send them to work with my husband, to my children’s teacher and EVeRYONE loves them! Last week I added dark choc. And mint chips. I cooked them just a min ot two less and got very soft, chocolaty brownies. I’ve also added different nuts, ect. Ive cut the agave to just under a cup and I now add about half cup of chocolate almond milk to the batter, it makes it smoother and adds a little more sweetness to it. Thanks so much Elana for all the wonderful recipes!!!
Rebekah says
Dannnng… these are good. I used 1 cup of honey in place of the agave. I think I overbaked them, so they are a wee bit dry, but they taste amazing! Thanks so very much. I don’t eat grains and am thrilled to find a brownie I can enjoy.
Christine says
When I first saw this recipe, I couldn’t believe that there could be a good brownie recipe with ingredients I could use! I just made these today and I was pleasantly surprised. I can’t use agave, sugar, or honey because I’m on a very low-carb diet. I substituted the agave with 1/2 cup milk substitute or cream and 3/4 cup xylitol. These came out so good. They are moist, chewy, and fudgy. I’ve missed brownies! Now they’re back in my life! Can’t wait to try more of your recipes!
Sarah says
Wow!! I’m just starting paleo but have been gluten free for 2 years. This recipe is incredible!! I’m taking it to a halloween party tomorrow and i’m positive they won’t know it’s gluten free and paleo!! Thanks so much!
Jeff says
OMG! I just made my 3rd batch of these brownies and they are soooo delicious! I added 1/4 of chopped walnuts and 2 tbsp. of coconut and everyone loves them. I served them with coconut gelato for a dinner party and everyone asked for the recipe. Costo has organic almond butter for $5.99 per 28 oz jar so they are economical as well. YOU ROCK!
Sarah says
I made these last night, subbing 1 cup of honey for the agave nectar, and adding 1/2 cup of unsweetened applesauce for added moistness. They turned out AMAZING!! Love them and will be making this often! Thank you!!
Laura says
These are the easiest and most delicious brownies I have made. I love that they are flourless and have such a short list of ingredients. I didn’t believe that they would make 24, so I put the batter in just one smallish pan. I was so surprised when they doubled in size while baking! The second time I made them, I used two metal cake pans and baked them for 30 minutes. Perfect all around. Plenty of brownies to share.
Since I can’t eat cane sugar, I used Endangered Species chocolate bars chopped up in place of the chocolate chips. Also, I mistakenly bought chunky unsalted almond butter, and they were still perfectly delicious.
Thank you for a wonderful recipe!
Heather Rodriguez says
I made a half a batch of these last night. They are AMAZING. I froze some out of the pretense of “saving them” but they are coming out of the freezer ASAP. Thanks for the wonderful recipe!
Sherry says
I am not a vegan, vegetarian or the like, however……you have just changed my life. I am in awe that brownies this good can be made with no flour or white sugar. Thanks!!!!!