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!
Emiliw says
These were so good! They are very light and fluffy and taste amazing. I substituted peanut butter for the almond butter and cocoa powder for the cacao powder. Thanks for sharing!
Yelena Jones says
I make a great batch of brownies that I’m known for but these are, in my mother’s words, “to die for”. They are fabulous and taste as good as, if not better than, the ones with flour. I keep having to remind myself that I can have these. Could you please provide a cooking rice recipe?
Obat Aborsi says
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Cassie says
I just made these with coconut nectar instead of agave or honey and carob and carob chips instead of the cocoa and they turned out amazing! Thank you for the recipe Elana!
Jackie says
OOh these looks tasty. I use just peanuts peanut butter as well.
Jack says
These look great! The almond butter is a nice and healthy touch to the mixture
Katie says
For those who make their own creamy almond butter and need to know what the measurement is for 16 ounces of almond butter, it is 1 and 3/4 cup almond butter. Almond butter is heavier in weight than liquid, so in this case 16 ounces does NOT equal 2 cups.
By the way, home made almond butter is very easy (with a food processor) to make, and much less expensive than buying at a store.
Roast raw almonds, then run them through the food processor until creamy (add salt to taste, sometimes I add a bit of stevia or other sweetner). I’m sure there are many recipes online. Much healthier when you control all the ingredients. :)
Neele says
I made them today but with peanutbutter instead of almond butter and it turned out amazing! !
Brooke Lee says
THANKS SO MUCH!!! This recipe is fantastic. Even though I baked them for about 50 minutes they still stayed super gooey. They began to burn around the edges but stayed gooey all over. Was it because I substituted Adam’s all natural peanut butter for the almond butter? I also used honey instead of agave. Not sure what I did wrong but they still tasted sensational!! Has anyone else had this issue?
Brooke Lee says
THANKS SO MUCH! This recipe is fantastic. Quick question…I made these for the first time tonight and substituted the almond butter with Adam’s natural crunchy peanut butter to save myself a trip to the market. I baked them for 50 minutes total because they just wouldn’t set up. They stayed super gooey and started to burn around the edges. The taste was sensational but they were far from cake-like. Has anyone else experienced this? What did I do wrong? I want to make these right!!!