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!
Jessica Roberts says
These are so good they should be illegal. Best brownies I’ve ever made. Ever.
Megan says
Thank you :) Honestly, the best paleo brownie! Many kudos!
Andi says
I’d love to make these for Passover. Do you think if I use cocoa powder instead of cacoa that they’ll come out tasting as good? Please let me know.
Thanks!
Kapu says
What could i use since agave is high in carbs and sugar? these look yummy!
Jackie says
Amazing. Magic. Delicious. Thank you so much for the recipe! Only change I made was to cut the agave to 1 cup because that’s all I had left.
Amy Jelley says
Hi Elana
I have been a very big fan of your blog for about 2 years since we went Paleo. Recently my daughter was diagnosed with alot of food allergies and intolerances which has forced me to come up with substitutions. This is what I did to still make your awesome chocolate brownies and the result was a success! Thought I would share as I often see you and your readers comment about possible substitutions. Love your site!! Amy
http://www.facebook.com/notes/amy-jelley/chocolate-brownies-egg-dairy-nut-and-grain-free/313009928722262
Tina says
These look so delicious, I am so excited to make them ! I have a query though: I have Raw Cacao Powder in the cupboard, will that do? Does it make a difference that it is raw cacao? I know it has no sweetness and has a bitter taste, but perhaps the addition of agave or honey as the sweetener in the recipe will suffice? Help please! Really want to make these but don’t want to waste expensive ingredients if the raw cacao makes the brownie bitter! thank you in advance! xx ps: I made the Almond Butter Blondies last night, and Oh my! They are so amazing! Recommend them to all that love this brownie! And Elana, thank you so much for such delightful recipes.
Shari says
I use raw cacao powder for these or any chocolate recipe and I’ve never had a problem. It’s just another way to get superfoods into my diet.
Shannon Ramdin says
I just made these and wanted to say how amazing they taste and how easy they were to make! Thank you so much. You can’t even tell they are gluten free!
Christina says
Made these today with homemade almond butter. I used a little less agave and a few more chocolate chips :-) and they were DELICIOUS. Thanks, Elana!
hal | www.questorganic.com says
awesome. agave nectar sounds good in this setting. i am trying to explore the black bean substitution – supposedly makes great healthy brownies.