Gluten-Free Brownies

I have to confess something:  I am REALLY loving the weekly addition of healthy dessert recipes to my blog.  It’s so fun rediscovering my passion for healthy baking and there is a lot less guilt when I treat myself.  Like, a LOT.  And believe me, these brownies are a TREAT!  I have never in my life made anything gluten-free but I’m more than aware that it’s such a huge issue with many, many people.  So, I was very excited about this recipe…if not just a teensy bit skeptical.  I mean after all it has ZERO flour and ZERO butter so, umm, how does that work?!  Yes, I was doubtful.  But as the brownies baked in the oven, they began to look and smell like regular, delicious, bad-for-you brownies.  And much to my surprise, they tasted AMAZING.  Very chewy and chocolaty and good.  I was shocked.  And so happy.  I love that these contain lots of protein and very little sugar and are not only healthy but gluten-free.  Try them–promise, you’ll love them!

Recipe adapted from Elanaspantry.com

4.0 from 1 reviews

Gluten-Free Brownies
 

Ingredients
  • 1, 16 oz. (2 cups) Jar Creamy Roasted Almond Butter (I used Maranatha)
  • 1 Egg, plus 2 Egg Whites
  • ¾ c. Honey
  • 1 T. Pure Vanilla
  • ½ c. Cocoa Powder
  • ½ t. Sea Salt
  • 1 t. Baking Soda
  • ½ c. Dark Chocolate Chips (I used Ghirardelli Bittersweet), divided

Instructions
  1. Preheat oven to 325 degrees. Spray a 9×13 baking dish with cooking spray.
  2. In the bowl of an electric mixer, blend almond butter until smooth. Beat in eggs, one at a time, then honey and vanilla. Beat in cocoa, salt and baking soda then fold in ¼ c. of the chocolate chips. Spread batter into the baking pan. Sprinkle with the remaining ¼ c. of chocolate chips over the batter and press lightly into the batter.
  3. Bake for 35 minutes until a toothpick inserted in the middle comes out clean.

Notes
Makes 24 brownies.