Fudgey Almond Butter Brownies

(From the wonderful Elana at http://www.elanaspantry.com)

These are by far my favorite treat, especially with some vanilla coconut ice cream scooped on top! I highly recommend raw honey over agave in any recipe, but for a lower glycemic option for diabetics the agave is fine. 

  • 1 (16 ounce) jar creamy roasted almond butterImage
  • 2 eggs
  • 1 ¼ cups honey (preferred in my opinion!) or agave
  • 1 tablespoon vanilla extract
  • ½ cup raw cacao powder
  • ½ teaspoon celtic sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chunks (I chop up an Endangered Species Dark Chocolate bar)
  1. In a large bowl, blend almond butter until smooth with a hand blender
  2. Blend in eggs, then blend in honey and vanilla
  3. Blend in cacao, salt and baking soda, then fold in chocolate chips
  4. Grease a 9 x 13 baking dish
  5. Pour batter into dish
  6. Bake at 325° for 25-40 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s