Hello World! I’ve been unsuccessful at making a great brownie that is healthy until now. No one can believe there’s no flour and that they are gluten-free. I hate these descriptive words I’m about to use, but they really do describe these: rich, moist, fluffy and delicious. I hate the word moist, but the brownies I’ve tried in the past have been too dry. These are not dry at all, and they bake up nice and high. I’ve made them three times this week and I’m guessing I’ll have requests to make them again.
I threw in a handful of dairy-free chocolate chips because the kids like seeing chocolate chips in almost everything, but the brownies don’t need them. They have tons of protein so they’re filling. You’ll use a whole jar of amend butter. You don’t feel like you need to eat the whole pan to be satisfied.
- 2 cups almond butter – 1 16oz Jar
- 2/3 cup maple syrup
- 2 eggs- or egg substitute
- 4 Tbsp Melted Coconut Oil
- 2 tsp vanilla
- 2/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2-3 Tbsp Xylitol (depending on how sweet you like things)
- Optional Handful of Dairy-Free Chocolate Chips
- Optional 1 Cup Chopped Walnuts
- Preheat the oven to 325 degrees F. In a large bowl, whisk together the almond butter, syrup, eggs, coconut oil, and vanilla. Stir in the cocoa powder, baking soda, salt and Xylitol. Stir in chocolate chips and/or chopped walnuts if using.
- Pour the batter into a 9-inch baking pan. Bake for 25 minutes.