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!
Sara says
Hi… sorry, Baby is trying to pound my keyboard so I must be quick… I LOVE LOVE LOVE your website. Thank you so much for being you.
I want to make these for Friday night dinner… it’s Tuesday. Must do things in advance, given babe. Will these keep for 3 days?
Thanks
Sara
Eden says
We are having a family get together this weekend and I’m making the brownies and chocolate chip cookies to share. I love them both plus it will give me some treats that I can eat at the party.
Also, do you have any go-to foods that you use for traveling? I’m doing some traveling over the next few months and I’ve thought the power bars and the granola might be good options but I wondered if you had any thoughts.
Michele says
I’m so glad I found your site! I try to follow a low glycemic diet, and my daughter needs to avoid wheat and dairy, so your recipes are right up our alley. Anyhow, I made these brownies today, and they were amazing! My family of four all loved them, and my son said they were just as good, if not better, than any other “regular” brownie. Nobody would ever guess they don’t contain any type of flour. My local market was out of creamy almond butter, so I was forced to use crunchy, and they still turned out great. So delicious…thanks for sharing!
Eirene says
Hi Elana!
Thanks so much for this fab recipe! My friend and I made it today and we are STILL astonished that we don’t actually need flour to yield amazing brownies! Thank you sooooooooo much! Keep cooking!
love,
Eirene
Myrna says
I can’t believe it: legal brownies! The texture is amazingly close to “real” brownies and the taste is superb! Thanks so much for this recipe. The whole family loves these brownies.
Holly says
I have made these twice now and loved them. My kids can’t eat eggs (unfortunately!) so I make them with flax seed gel. The first time they sank quite a bit so this time I added a small mashed sweet potatoes and baked them in individual portions. They held their shape better this time and I was able to cut the agave a bit since the sweet potato added moisture and sweetness to it.
colormepink says
I’ve made these brownies twice now with homemade macadamia nut butter. Moist and yummy! This recipe is my new favorite for brownies. Thanks!
Eden says
Elana–made these last night and yummm! I had waited a month to get more Dagoba chocodrops and these were the first thing I made after they arrived. I’m having so much fun baking with your recipes. And since I’ve been off dairy, wheat and sugar for the last two months I’ve lost about 25 pounds. I love the I can have great treats like these and feel healthy too.
Rhiannon says
Elana, you’ve saved my life. I have just started being gluten-free (also refined sugar-free, preservatives free, etc.) about two weeks ago because of Dr. Frank Lipman’s Spent program. I have always grown up eating everything out of a box or frozen foods, especially cookies and baked goods. I thought this change in my life would be so difficult and was already worried I may let it become just a fad for me, but finding your website has made it possible to imagine this as a permanent life change. Thank you for all of your recipes, stories, and advice. I tried your brownies the very night I found the recipe and wrote about it on my new blog wwww.emtestkitchen.wordpress.com talking about eating on Spent (linking to your recipe of course). They were fantastic and made a great bday present for my diabetic friend.
Best wishes!
Jo says
Those brownies look delicious! I make my own almond butter and buy the almonds bulk, so it would be quite economical that way. I like to make a similar recipe with cocoa and ground hazelnuts (see http://quirkycooking.blogspot.com/2009/01/maple-pecan-hazlenut-chocolate.html )
Your blog is great!