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!
Diane says
Mmmm! Thank you Elana for this delicious recipe. I substituted 1 cup applesauce with 1 tsp stevia for 1 cup of the honey (I still added 1/4 cup of honey). And I did not add the chocolate chips. They were plenty sweet, and my 11 year old with a sweet tooth scarfed them down. Baked for 30 minutes. Like Elana I am at altitude (same town and altitude as Elana).
Deborah says
I baked these brownies for the full 40 minutes and they were dry. Would they be more chewy gooey if I cooked them less time?
Elana says
Deborah, it may be that your oven temperature is not properly calibrated. That could cause them to come out dry. We make these every week (they’re a family favorite) and they are incredibly moist. You may want to pull them out a bit earlier to keep them moist and delicious next time you make them.
DrT says
I have been experimenting with these and I am using the pulp from my carrot/apple juice for added fiber. These are everyones favorites. Thanks so much for the recipe. I also leave out the chips because I cant find chocolate chips with out either sugar or agave unless artificially sweetened.
Julie says
Lily’s chocolate chips sweetened with stevia…no sugar added and no agave
Heather says
I love these! They are my favorite gluten free brownies. However, when I make these, the edges get really hard and the center sinks. Is this normal?
DrT says
That happens to me as well but my husband likes the harder pieces so it works for me. I am going to try and spread out the batter a little thinker along the edges of the pan.
DrT says
I was making a brownie recipe of yours from awhile back that used almond flour . Is that still available anywhere?
Elana says
DrT, here’s a link to my Brownies Page that lists all of my brownie recipes:
https://elanaspantry.com/brownie-recipes/
I hope this helps! :-)
DrT says
Thank you! Actually came back here cause I love these more! Glad you switched to honey..
Its better for the SCD diet
Mildred says
These are delicious and decadent! I made 12 brownies by cutting the recipe in half because I was not sure of the results. They are all gone! Thank you Elana for this delicious and healthy treat. I will be trying out some of your other recipes.
jaime says
Hello what can honey be replaced with as on candida diet cannot use honey, syrup. thanks!
rusmilen says
I would substitute coconut sugar, but use less, perhaps by half.
Michelle says
These brownies are great and the best part is that my family, who doesn’t like nut butters, had no idea that almond butter was used. Since I’m the only gluten free member of the family, we now have a dessert we can enjoy together.
Sara Williams says
Made these & used a muffin tin for the brownies. I made substitutions in the recipe. Instead of using all honey (I buy local, raw honey), I sub coconut sugar -1 cup, 1/4 cup honey & added about 2 tbsp of unsweetened almond milk. I used cocoa powder (did not have anything else). I baked them in a large toaster/oven for 40 minutes @325 degrees. The muffins were large, one muffin was filled too high & a little fell onto the bottom of the toaster/oven. These came out perfect!!! I have never used almond butter before. Wow!! Next time, I want to add walnuts & bake half of these & freeze the dough to bake at another time. Thanks, Elena. Love your 2.0 bread as well. Yum!
Glenda McCarty says
Oh my….I can eat brownies again. These look divine.