I came across this recipe while on my cleanse last month, and I wished I hadn’t at that time, because it was all I could think about for the last day or two of the cleanse. I couldn’t wait to try it out. I had almond butter on hand from smoothies and other recipes during my cleanse and I had really fallen in love with it. So versatile and there so many recipes it will work in, plus it is super tasty on its own on a spoon, just like old faithful, peanut butter. I had an amazing gluten-free brownie a while ago at the Lexington Coop and had been looking around online for a similar recipe using those ingredients. I came across this recipe on Elana’s Pantry, a wonderful gluten-free blog that features so many great recipes, many of which are made with almond flours and almond flour butter, etc.
These brownies are not only the best gluten-free brownies I have ever had, I think they are the best brownies, period. My husband couldn’t get enough and couldn’t stop raving about them, he said they were the best had ever had, too. He is such a good gauge for these types of recipes, since many times what I think is good, really isn’t, since it’s been over 6 years since I have had gluten and the original versions. When he can’t get enough and says it’s the best ever, I know I have struck gold. I cannot wait to make these again, maybe with nuts or coconut, even.
Whether you can have gluten or not, you need to make these brownies. It’s not only amazing that these are gluten-free but I cannot believe that there isn’t any flour in them. Not only are they a lovely protein-packed, healthier version of a classic dessert but they are just plain perfect!
Chocolate Chip Brownies (Gluten-Free)
Makes about 24 brownies
Recipe via Elana’s Pantry
1 (16) ounce jar organic almond butter, smooth roasted (if it is salted only add 1/2 teaspoon of sea salt)
2 local farm fresh brown eggs
1 1/4 cups agave nectar
1 tablespoon vanilla extract
1/2 cup cocoa powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate chips 73% cacao
Preheat oven to 325º. In a large bowl, blend almond butter until smooth with your mixer or a hand blender. Mix in eggs, then add in agave and vanilla
Blend in cocoa, salt and baking soda, mix well, then fold in chocolate chips. Grease a 9 x 13 Pyrex baking dish. Pour batter into dish. Bake for 35-40 minutes