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!
Joan says
I have a sweet bread recipe, how would I convert regular four for some other flour? I use 6 cups,all purpose flour, what should I replace it with and how much?
Thank you for your help.
G.V. says
Loved the brownies but wondering how many calories were in one brownie?
angela says
Jumped in the pool with everyone else and made these today. AWESOME. After I mixed the batter, I split it in thirds. I cooked 1/3 of the batter in a smaller pan and froze the rest in zip lock bags. It’s just hubby and I so 8 brownies is more than enough to last us one week. Of course I could have eaten the entire tray and so could hubby. Great recipe!
Kaitlyn says
A little over a year ago I eliminated starch due to my ankylosing spondylitis. I’ve spent the last year immersed in the world of grain free baking and cooking. These are, quite simply, the BEST brownies I’ve tried. They’re not a grain free brownie trying to taste like a regular brownie. They are just delicious. Cake like and fudgy all at the same time. For those who are not working with a 16oz jar of almond butter (I had a 27oz jar from Costco), my sister and I calculated that it would be about 1-3/4 cups of almond butter, and my batch turned out awesome (although I did opt to bake for about 45 minutes). Thank you, Elana, for helping so many of us to heal without having to sacrifice things like brownies!!
ali says
i made these brownies yesterday and they are the best i have ever had. really! i had to give most away or i would have eaten the whole batch myself (i live alone). my only problem is the large pan size – i wish they were 8×8 or 9×9. regardless i will make them again. this was my first ever gluten free baking.
Riley says
Love this delicious brownie recipe. Can’t wait to try it. Thank you!!!!
Lourdes says
Hi! anybody knows the ratio if using stevia? liquid or powder, i have both.
Thank you! <3
Dani says
Elana, do you think it’s possible to add a hint of cinnamon to the recipe?
mera says
Hi Elana,
I made these brownies awhile ago and they were great! However, before you had used agave syrup. Is there a reason for the switch to honey? Do I use the same amount of agave in place of honey if I liked it that way? Thanks! -Mera
Kevin says
What an excellent recipe & the fact that they are gluten free makes them that much better =D