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!
Jason says
I am such a glutton for punishment… these look amazing and I’m going to have to try a batch on my next cheat day for sure.
alice says
these are the closest to normal brownies i have made since i had to go gluten free. i tried using half of a different type of nut butter as we have been told to give my daughter the nuts she is not allergic to, to build resistance. half almond and half peanut tasted too strongly of peanut but half almond and half pecan tastes great and the texture is even better than when i used only almond. they are so easy to make and much closer to wheat brownies than any other grain or nut flour ones i have made or tasted. thank you!
Jessica Boardman says
This is an amazing brownie recipe! My family loved it! I didn’t have any almond butter so reluctantly tried it with all natural creamy peanut butter! Will definitely be making these again and again!
Jenny Rapkine says
You. Are. Magical.
I thought a unicorn was going to appear after tasting these – seriously.
Casey says
Wow – these were incredibly easy and shockingly delicious! I think they’re the best brownies I’ve ever made – and they have no flour?? My hat’s off to you!
Abi says
Elana,
I’ve recently discovered your site and am LOVING your recipes. Thank you! I also ordered your cookbook and am waiting for it to arrive, but tried the flourless brownie recipe in there as well. It was very good, but mine seems wetter and flatter than your recipe (was higher in the oven and took it out to cool and it got a lot flatter). Should I beat the eggs before I stir them in or just stir them in less? I’m wondering if I over-stirred?
Thanks!
Abi
Rose says
Could I use a substitute for almond butter? Normal butter perhaps? Any help appreciated
Rob says
Probably not normal butter, but another nut butter like walnut, cashew, or macadamia nut might work!
Eugene says
Hi, i’d like to try this recipe but i’m not trying to do low carb. any substitute for the honey?
Katrina says
I absolutely love these brownies and I make them for every potluck or occasion.
I have been eating mostly vegan, so I tested the recipe with an egg substitue.
I used chia seeds as an egg substitute and they turned out great!!! :)
One egg equals 1 tbsp of chia seed meal (ground chia) and 3 tbsp of water. Just mix them together and almost immediately they become sort of a gel-consistency.
Thank you again for the amazing recipe! I love your blog!
Payton says
i love your brownies they are so good
mmmmm mmmm mmmm mmmm mm