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
- 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
- Preheat oven to 325 degrees. Spray a 9×13 baking dish with cooking spray.
- 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.
- Bake for 35 minutes until a toothpick inserted in the middle comes out clean.