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!
Crystal says
Ok, I never make gf baked goods because they’re always TERRIBLE or COMPLICATED. This is decidedly neither. Thank you for an AMAZING, simple, easy-to-make recipe that I can even give to my kids because it’s actually relatively healthy! REally, really outstanding.
Sam says
This was the very first recipe I made of yours and oh. my. gosh. I’m hooked! I offered warm brownies to my husband and 2 boys and told them nothing about the ingredients. They were moaning with every bite! I then fessed up to my husband and he promptly got another brownie because “since they’re healthy I can eat twice as much”. 24 hours later I had to hide a couple of brownies for me. I see making another pan in my near future :)
Stacey says
These are absolutely PHENOMENAL! I found this recipe on Pinterest and just made them. I’m relatively new to Paleo, and this was the first truly delicious Paleo dessert I’ve made. Can’t give you enough kudos. I halved the recipe, used an 8×8 pan, and baked for about 30 minutes. Can’t wait to make these again—and I’ll having fun fooling people at the office when I surprise them that they’re actually good for you! Thank you so, so much!
Annelize Smith says
I live in Russia (for the moment) and cannot find Almond Butter – what can I substitute it with – can anyone make a suggestion?
Katy Taylor says
fun! but given that a 16 oz jar of organic almond butter costs about $22 at my coop, i don’t think i’ll make a very big batch anytime soon!
Kristen says
I just made these today and I like that the ingredients were not too bad nor expensive which sometimes impedes me making paleo desserts. Although, I need to get more almond butter and agave nectar lol. I thought the process to make was easy which is nice and the batter was hard to resist lol. I used natural cocoa powder instead of cacao which has not alkalines nor has been processed. I sampled and gave a piece to my mom who is not following paleo (I just started) and these tasted just like regular brownies. These were soooooo delicious! I will make these in the future. I will need to freeze some for future delights! Thanks for this recipe!
Jennifer says
So, I made these brownies tonight using honey instead of the agave nectar. I am brand new to gluten free/paleo cooking. I didn’t know how long to cook them since the recipe said 25-40 minutes. I cooked them for about 30 minutes. They looked done, but when I cut into them they were nothing but goo. That in itself didn’t bother me because I really like fudgy stuff. I really wanted these to taste yummy. They smelled good enough, but they taste so weird. My family all turned their noses up at them, and I must say I threw mine away after a few bites also. What did I do wrong???
CJ says
I was wondering if I used Honey Almond Butter, would I still had the Agave or would that me too sweet?
Lacey says
I’ve made this twice – once following the recipe, and once adding finely shredded zucchini (moisture wrung out in a kitchen towel). They tasted EXACTLY the same, only one had as much vegetable in it as nut butter. You could barely even see the little flecks of green. Next time, I’m going to put even more zucchini in there – maybe 3 cups. I’m going for it. SO GOOD.
Jason says
I’ve found that using muscavado sugar works great as an unprocessed substitute for agave. Plus it gives is a slight smokey molasses flavor. Sooooo good.