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!
Magda says
I wanted to post one more variation: I made 1/2 of this recipe (using my other half of cashew butter) but I added 2 eggs instead of 1. I got brownies that were more cake-like but still had a bit of gooiness. Very yummy.
yvette says
Cool, gluten and dairy free. I have been looking for a recipe for someone who is not allowed these ingredients.
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Alyse says
I loved making these brownies! And I wanted to see if my chia seed egg substitution would work. And…. drum role please…….(really, at this moment, my husband is down in his basement office practicing on his djembe!!!! :^) A corporate guy on the djembe.)
The brownies turned out great! The first batch disappeared really fast and so I made a second batch the next day, since my goal was to treat our Park City drum circle to brownies that night. The second batch was a bit different because I purchased a different brand of almond butter and found out while cleaning the jar, that it had a few extra ingredients (flax seed, palm fruit oil, agave). So the brownies were just a bit firmer due to this. Still good and still gooey.
Thank you thank you for such a good recipe! I needed a good GF low carb brownie fix.
I will post my changes to this amazing recipe with chia seed substitution for the eggs on my blog.
http://earthheartsong.blogspot.com/
and of course with full credit to Elana! Brownie mana from heaven Queen!
elana says
Thanks everyone! I really appreciate hearing about all of your creative substitutions for this recipe and I am glad you enjoyed the brownies. If you have a question be sure to stop by my faq’s for a quick answer.
april says
these turned out amazing!!! although i took out the chips and added chopped pecans and used carob instead of cocoa. so if you are allergic to chocolate, just sub carob powder and enjoy!!!
Laurel says
I’m so glad Magda used Cashew Butter because that and Tahini are all I have and I must eat these today. Or… cashew blondies? Mmmmmm.
Elana thank you for all the wonderful ideas and for sharing them. You probably have no idea how much the rest of us appreciate it.
chrissy says
Note to readers (and other impatient people…)…
You don’t have to wait till these cool to get them out of the pan if you have a cheap plastic knife laying around! You know… the basically useless one that comes in the box of assorted picnic table ware… works wonders for cutting brownies and keeping them pretty!!
Mine were delicious!! Thanks again for a great recipe!
Magda says
Oh.My.Word. These are amazing!! I did half a recipe, used an 8 x 8 glass dish and baked for 25 minutes. Oh, and I used a roasted cashew butter (it was all I had at the moment). I know my husband will love these – darn, that means less for me!! Oh well.. the things we do for the people we love!!
ev says
if you use unsalted almond butter, which is what i have, how much salt would you add?
Linda says
I had to make these for a dear friend of mine who loves baked goods. I did half sunflower butter and half almond butter. Did not have any chocolate chips on hand so we omitted the chocolate chips. They came out sooo good. The hubs loves a good brownie especially ones that come out of a box. ::shudders:: He can tell that was was GF, but ate 4 pieces with some warm soy milk. He was happy. My friend thought they were sensational.