RECIPESJANUARY 13, 2011

almond butter brownies

This recipe was inspired by a post I saw on Elana’s Pantry for blondies made with almond butter. Elana’s website is a fantastic resource for people with wheat allergies looking for simple, satisfying, sweet (and some savory) recipes.

While I don’t have allergies, I love that these brownies are protein packed, natrally sweet, and require only a few ingredients – that i always have in my pantry – so I can quickly whip them up when a chocolate craving strikes.

I used cacao powder and nibs in this recipe, but unsweetened cocoa powder works well and so do chocolate chips.

Try them out and let me know what you think!

Almond Butter Brownies with Cacao + Sea Salt Flakes

Ingredients:

16-oz jar of almond butter (I prefer Trader Joes creamy raw variety)
2 eggs
1 cup pure maple syrup
¼ cup agave nectar
1 tablespoon vanilla
¼ cup + 2 tablespoons cacao powder
½ teaspoon baking powder
¼ cup cacao + extra for sprinkling on top
Sea salt flakes (optional)

Procedure:

Preheat oven to 325. Grease an 8 x 8 cake pan.

Using a hand mixer, blend almond butter until creamy. Add eggs, maple syrup, agave, vanilla, cacao, salt and baking powder; mix until fully combined. Stir in 1/4 cup cacao nibs.

Pour into prepared pan. You have the option to sprinkle extra cacao nibs and sea salt flakes for a crunch and enhanced flavor. Bake for 35 – 40 minutes. Let cool in pan for 10-15 minutes before cutting and serving.