Thursday, June 4, 2020

Flourless Almond Butter Brownies

This is my first time posting back on the blog since Blackout Tuesday. If I’m being honest, I’m not sure what the best way of re-entering the blogging world is in this regard. I am definitely a processor, and it takes me a long time to process and then articulate my feelings so while there’s no question as to how outraged I am by the racist events taking place I don’t feel like I know how to best address what I’m learning just yet. 

One way in which I’ve always enjoyed showing my love for those around me is by baking. It seems so evident that everyone could do a better job of loving one another lately, so I thought it was high time for me to share a new recipe with y’all. This has quickly become a favorite of mine, and despite using “healthier” ingredients than what may be found in a box mix, they are even more delicious. It’s a good thing that these are gluten-free so that my roommate can enjoy these with me because otherwise, I could eat this whole pan by myself if I weren’t to share. All you need is one bowl and some sort of mixer to make this delicious recipe. 

1 (16 ounce) jar of creamy roasted almond butter
2 eggs
1 1/4 cups honey or maple syrup (I used maple syrup)
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking soda
1 cup chocolate chips (I used semi-sweet)

1. Preheat oven to 325 degrees Fahrenheit
2. In a large bowl, blend almond butter until smooth with a hand or stand mixer. Then mix in the eggs, honey or maple syrup, and vanilla
3. Blend in cocoa powder, salt, and baking soda. Next, add in chocolate chips
4. Grease a 9x13” baking dish and pour the batter in (FYI: it’s a pretty runny batter)
5. Bake at 325 degrees Fahrenheit for 35-40 minutes or until a toothpick comes out clean when inserted in the center. 

And if you want my opinion, these are best served warm and topped with Bluebell’s classic vanilla ice cream. I can’t wait for y’all to make them! 

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