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!
Chelle says
I am so glad I found this recipe! I have been eating paleo for a while, and have not yet found a chocolately recipe that my whole family likes. These are so good, even with my modifications (only due to a BAD craving and not having everything on hand) I used unsweetened sunbutter and palm sugar and these brownies really hit the spot. Thank you.
Jenn says
Made these tonight and added walnuts and dried cranberries, they are cooling off now. Can’t wait to try them!
Becca says
Yummy! I just ate 3 of these and can’t stop! This was my first time baking with almond butter, but definitely won’t be my last. I love the simplicity of the recipe. Can’t wait to try the blondies!
Stacy says
I recently started eating more naturally (Paleo/Gluten free) but was looking for something as a treat. Tonight I baked these brownies and they were fantastic! I cannot wait to try many more of the recipes on your site! Thanks!
Kelley says
WOW! I made this recipe tonight and it was FANTABULOUS!!!! I’ve cut way down on refined sugars and carbs but was craving something yummy. These brownies hit the spot!!! Thank you for this delicious recipe!
Tracy Deakyne says
Elana you have totally out done yourself! These were over the top delicious and even my girls(16 and 13) who are flour brownie fans were very impressed! Thank you from the bottom of my chocolate loving heart!
Tracy
Mary says
I just made these using raw, organic honey in lieu of agave. I only used 3/4 cup honey as I worried 1.25 cups would make these too sweet. I used semi-sweet dark chocolate chips and baked them in my 8×8 baking dish (I didn’t have a 9×13. I have less brownies but thicker ones and oh, my…delicious!!!! I cannot believe how much better these taste than brownies made with flour (truly fudgy). I’m digging the recipes with almond butter and can’t wait to try the ones with almond and/or coconut flour. Thank you for another great recipe.
Julie U says
These are fantastic. I would put them against any “normal” brownie, hands down. These could and should win awards. Seriously. I reduced the agave to 1 cup (because that is all I had) and used Enjoy Life chocolate chips. Sensational. If I am going to make these regularly, I will find a replacement for the roasted almond butter as the one I used was $10 a jar. Thanks so much for the recipe. I can now stop looking for the perfect brownie :)
gina says
Umm can you substitute dagoba for regular unsweetened chocolate? Please reply
Erika Beth, the Messy Chef says
I made these for July 4th and used them in a trifle. SO GOOD! http://lifestooshorttoskipdessert.blogspot.com/2012/07/black-forest-trifle-made-with-gluten.html