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!
Mae Bird says
I made these and they are great! The texture is so surprising – people couldn’t believe it didn’t have flour.
Although I cooked them at 325 for 35 mins, they burned… I think my oven is off, too hot. I think they would have been so much better had I not burnt them! :)
Thank you for sharing as always Elana.
elana says
Thanks everyone! Yes, this is an easy flourless dessert recipe, I agree. Love all of the substitution suggestions and the addition of other ingredients such as walnuts, YUM!
Tzvi says
Elana,
I know I’ve said thank you in the past but I’m in the middle of my pre-passover hunting, and your website has given me hope that one can do Passover and still have all the flavor like normal. I’m making the Blondies recipe you did last year, and this one as well.
Tzvi
chrissy says
Elana. Seriously. These are amazing! I had been making the PB version for years… jar of PB, cup of agave, 2 eggs, baking soda… but the addition of the cocoa powder… it was like a DUH moment! LOL! I over-did my almond butter brownie indulgence one time and have not craved them for quite some time, but these are in the oven as we speak and they smell delicious! I licked the bowl… yum! Actually, I drove to the store in the snow to get a new jar of almond butter just to make these! How’s that for powerful cravings! LOL! Thanks again and again… you always have just what I am looking for! (Except crepes… I thought you had a crepe recipe? Am I losing my mind?)
Deb says
These brownies are FABULOUS. You must try them! All four of my kids and their friends loved them. They rise beautifully. No one could identify the mystery ingredient ~~ almond butter! I was worried because I used a cheapie store brand almond butter, also I was short 1/4 c. agave. I substituted molasses and honey. They were still amazing.
Debbie says
How amazing. No flour at all in this recipe. Delicious. Made em last nite. Easy and sooooo tasty. I will add walnuts next time. The texture was just great. TY Elana you clever cook you! BTW I am working on the German Chocolate Cake as I write! Can’t wait to eat it up yum.
Cindee Pate says
I just stumbled across your site while googling for flourless recipes! I have been here well over an hour and enjoyed every minute! I have recently been on a “greener”, healthier journey and am excited to add your site to my list! Cindee
CeliacChick says
OMG…I skimmed this the other day, and Kim actually made your brownies and just brought one to my desk! I didn’t notice the shout out to me! Thanks! And wow, am I ever glad I inspired you!!! These are even more gorgeous than you can imagine. And unbelievably good for you! AMAZING! Bravo, Elana!
The perfect Friday breakfast! ;)
Fran says
Hi,
I’m always checking your website but I have never commented before. My daughter just made these brownies and cannot stop going on and on about how ‘real’ they taste! The texture is like regular brownies and they are soooo good! Thanks so much for an amazing recipe!
Desirée says
Looks DELICIOUS! I’ve been meaning to thank you, Elana, for your recipes and your website which has become my latest obsession. I’ve tried only two of your recipes so far: your chocolate chip cookies and your double chocolate mocha cookies – both of which are now at the top of my list of favorites! I want to try these but I, as well, need some sort of egg substitute. If anyone has any suggestions, or tries the recipe with something in place of eggs, please post your report! :)
Thanks again, Elana!