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!
Brook El Hachmi says
Thanks so much for the wonderful recipes!!! Some friends and I are working to lose weight and one of them is on the Candida diet. I was searching for recipes for her to try and came across your site! I am loving it!!! Not only are your recipes healthy and with whole foods, they looks DELICIOUS!!!! I cannot WAIT to try some of them tonight!! :-)
Carolyn says
I am allergic to chocolate so I substituted carob powder and chips. These were SO amazing that I don’t even miss chocolate. Thanks for a wonderful recipe.
Jon A. says
Have you considered using quinoa in the recipe? Also, the eggs could be replaced by making chia-gel.
This is a great site, I commend you on your efforts and your passion!
Lauren says
Can these be considered paleo?
Kaye says
Fabulous! I only used a little sweetener and added some diced prunes. It is 90 degrees here today so I baked them in my mini donut maker for 2and a half minutes. Moist and wonderful. I love the simple ingredients of these recipes. I ordered some of the recommended almond flour and can’t wait to try many more of these recipes!
I have been gluten free for two years. I made the decision after I had a horrible gall bladder attack and did not want to have surgery.
I have been dairy free for about two months and wish I would have made this change twenty years ago. I made this decision after dermatologists could do nothing to stop my painful cyst like acne. I read a few comments of people who cut dairy and improved their skin. To my surprise it worked for me too!
I feel so much better following a paleo diet!
So glad I found this website!
Shannon says
SO GOOD!!! I am amazed at how brownie-like these are without any flour! I made a half batch in a 9×9 pan – next time I’ll decrease the time to probably 25 minutes, because they came out very cake-like w/ 30 min. I’m currently on a super strict diet: free of gluten, wheat, oats, soy, nuts, and minimal sugar. So you can imagine, it’s hard to find recipes I can actually use. Instead of the almond butter, I used sunflower seed butter and took out the chocolate chips (since mine had soy derivatives), and they taste great! After not having something desserty in a while, these were a fabulous treat.
p.s. They freeze great, and are even a little more fudge-y when defrosted!
Ebruli says
I.Love.your.blog…
I.dont.eat.gluten…
I.come.from.in.Turkey…
Congrealation.bye.bye…
xoxoxo
Jennifer H says
Made these last week for my sister’s birthday, she is in the middle of an elimination diet to treat a mood disorder. Thank you for giving her the most delicious grain,dairy and corn free great she has had in months. What a happy birthday!
Marnie says
I am just wondering if these were possible to make vegan? perhaps with an egg replacer? and of course dairy free chocolate.
Gabriela Flores says
Hi Elena, I just came across your Brownie recipe (and your blog) and decided to try it…I’m a vegan so decided to make my own experiment by substituting eggs for flaxseeds…and they are just DELICIOUS! Just wanted to share this :) awesome mix! will keep on trying some other of your stuff …those that I can make vegan (if you dont mind!)