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!
elana says
Lauren B -Yup. I like to keep it simple :-) Thanks for your sweet comment!
Mandy -Thanks! I think it’s worth a try without the chocolate chips; please let us know how they turn out.
sara kay -It sounds like this just might be the brownie recipe for you! I hope you like it.
The Wind Attack -Almond butter is a favorite of mine too.
Alisa -Thank you! I have a hunch that these would be amazing with peanut butter; if you do decide to experiment, please let us know how they turn out.
Hayley -Thanks, hope you like ’em!
Meagan -You had me a little worried with that first sentence! Then I saw the second sentence and was delightfully relieved :-) Thanks! I think you will love experimenting with coconut flour.
VeggieGirl -Thanks!
april -Please let us know how these turn out with carob. I’m glad you like my Green Goddess Dressing :-) I’m working on a tortilla recipe.
Beth -What a lovely coincidence! Glad I could preemptively do that conversion work for you :-)
Derj -Thanks! Glad you are enjoying these recipes.
Emily -You’re welcome! These are very yummy and I’m sure your husband will enjoy them, especially since they were made by you :-) These might turn out just fine without the chips; if you decide to experiment, please let us know how it turns out.
Katrina -That’s great! Thanks for stopping my.
Patrick -Thank you for your comment. I’m glad you’re enjoying my recipes. Please see my FAQ regarding regarding nutrition information.
Courtney -You are so very welcome. I’m happy to oblige one of my favorite readers!
Stacie K -Thank you very much! Love your ingredient additions. Yum!
Hannah -Thanks!
Jodye -Awesome! Great looking recipes you have on your blog.
Madhuram -Welcome! You’re right, you didn’t miss anything. That’s really the recipe. I hope you enjoy it. These brownies are easy to make, tasty and high in protein to boot.
Francesca Moore says
Ive been making this recipe for a few years now and LOVE it, but curious (might have missed a comment about it) if you have a stevia sweetened version?
Madhuram says
Hi Elana, it’s my first time here. I came from Tastespotting. I was in such a surprise after going through the ingredients list. I was wondering if I missed anything seeing that it uses only almond butter and cocoa. I used to think that gluten free baking is difficult because it requires ingredients like xanathan gum etc, which you don’t find in the regular grocery store. This is a very good recipe, I have to think of some suitable egg substitute though.
Jodye says
Wow, these look amazing. I especially love the use of almond butter, surely my favorite! I’ll be using this recipe for inspiration in the near future!
Hannah says
Wow! Great looking recipe!
Stacie K says
These are sooo delicious-definitely the tastiest and easiest GF brownie recipe I have ever tried! I love not having to measure several different kinds of GF flours. I also added flaked coconut and might try dried cranberries next time too. Yum!
Courtney says
HOLY MOLY! Just the title of this post made me lift from my chair… and then I read on and a huge smile came across my face. THANK YOU!
As a little girl, Dad and I made brownies one of the food groups. Since engaging in a wheat and dairy-free lifestyle, “brownie-time” no longer fit into an enjoyable experience. Once again, Elana, you have found a way to Bake Joy back into my life. I am grateful and very appreciative :)
Patrick Nugent says
Hi Elana,
I’ve used quite a few of your recipes before. I’m diabetic and, needless to say, am very health concious these days. In particularly Carbs, Total & Saturated fat, Sodium, & Cholesterol. You make such incredible looking foods. Would you stat including the nutritional values in your recipes?
Thank you,
Patrick N.
Katrina says
With my recent discovery and love of Barney Butter (www.barneybutter.com), I will try these for sure. Also been loving and using agave lately.
Emily says
Thanks Elana!
Such a treat. Even though I can’t eat these because of the sugar in the chips, I just might have to torture myself and make them for my husband because they just look too darn good!
I wonder if I subbed the choc chips for something else if they’d still work? Then they wouldn’t be brownies then though… hmm. I could leave the choc chips out altogether maybe? Or do you think that wouldn’t work? Not sure…
Anyway, these look great. Hope you are well! :-)
Shauna says
Someone had inquired about subbing out the cocoa in this recipe, I have made a deep dark brownie with dates and or prunes in stead of cocoa very successfully they were delicious!
Here is my gluten free black bean brownie recipe It contains no cocoa, but lots of deep chocolate flavour.http://eatingwithsole.wordpress.com/2010/01/14/black-bean-brownies-no-gluten-no-dairy-but-you-would-never-know/
Hope that helps!
yvonne cox says
hi Elana, i’m in the uk and unsure of what almond butter is.
i have to give up gluten and dairy for 2 months (see if things settle after a 5 month bout of upset tummy) isn’t chocolate dairy though as it contains milk fat (maybe different in the u.k to u.s.)
i am struggling with some of the ingredients here (probably difference in language use). i have been looking for diary/gluten free brownies and flapjacks. I notice the americans use flapjack for pancake….can you help please?
many thanks yvonne
Angelfeathers says
Hi, Yvonne, I’m in the UK too and you can get almond butter in Holland and Barrett and some supermarkets – I’ve even seen it in some of the bigger Co-ops. It’s expensive though – c. £2.75 for a 170g jar, and you’d need three jars for this recipe…
You can get chocolate that has no dairy. Again, somewhere like Holland and Barrett is a good bet, but again, it’s expensive!
I haven’t actually found a dairy/gluten-free flapjack recipe yet, but I would think you could use a normal recipe, just using gluten-free oats (again, easily available, though expensive) and subbing something like coconut oil for the butter? Also maple syrups is lovely instead of golden syrup and a bit healthier!
Claire says
I live in Czech and make my own homemade almond butter- it’s cheaper, and works just as well! Just whir in your food processor for about 10 minutes, and voila- almond butter! As for chocolate, there are plenty of baking chocolate brands in Europe that don’t contain milk. I use the Czech brand Orion- it’s my favorite!
Melissa says
Most pancake/flapjack recipes call for milk and butter. You can substitute almond or rice milk and coconut oil for the butter. Give this a whirl…1c GF flour, 1 egg, 1 tsp GF vanilla extract, 1/4 tsp sea salt, 1 c rice milk, 2 tsp baking powder and 2 Tb coconut oil. Mix dry ingredients then add in wet but don’t over mix.
eileen says
You can use Elana’s silver dollar pancakes for a great pancake recipe! We also use her crepe recipe anytime we need something “wrapped” such as fajitas etc.
Catherine says
Flapjacks in the UK are not pancakes; they are bars made from rolled oats, butter, honey/syrup, and brown sugar.
Dana McLeod says
Yes leave them I read a few questions back that someone else did i am going to!
Derj says
These look amazing! And we just tried your lemon poppy seed muffins, and they were gone in no time! Thanks so much!