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!
Faith says
Our family loves these brownies, but they always sink in the middle. Any idea why? I’ve tried both glass and a regular metal baking pan. We live at 4400 elevation. Might that have anything to do with it?
Nigel says
After seeing all the positive responses, I had to give it a try!
I had decided to add cashew nut butter in place of the almond butter – the result was well worth the little extra I had spent.
Jenn says
I just gave that recipe a shot and it taste great! The brownie was nice a moist on the inside. Wasn’t too sweet. Just the way I like it!
Peggy Crockett says
How do you know when they are done?
Chloe says
Hi Elana
Can I substitute the eggs with flaxseed meal as I normally would with other vegan baked goods? Really look forward to your reply! Thanks for the lovely recipe.
Chloe
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Ben says
I like the idea in one of the comments above about trying crunchy peanut butter. Can’t wait to give these a try!
Shelly says
Your blog is amazing. Even those not sensitive to wheat want this recipe. I made your brownies, took them to work. They scarfed them down like there was no tomorrow. Usually they never eat what I bring because if I mention health food it’s no thanks. This time I just said brownies. Thanks Elana for creating healthy recipes and sharing with us.
Arjun says
Ok, my wife tried this recipe using an egg substitute and it came out well. Wonder it is Elana’s recipes of the magic of my wife’s hands. ;)
Sara says
Hi :)
please tell me how yr wife did it vegan ? which method did she use to substitue eggs ?
Im mouthwatering for this recipe!
thank you so much!
Sara
FF says
OMG these are amazing! I substituted almond butter for crunchy peanut butter and honey with maple syrup and had them with some coconut/choc chip ice cream :-) Tomorrow I will try to whip coconut milk to go with them – would have done it today but apparently you need to refridgerate coconut milk overnight before whipping. Thank you Elena!