Chocolate Chip Brownies (Gluten Free)

4 May

If you didn’t know these were gluten free, you’d never guess.  Even if you did know they might be your favorite brownies ever.  The texture is the best I’ve seen from any gluten free baked good, and the flavor is rich and chocolaty.   They’ll sink a little in the middle after you take them out of the oven, but that’s ok.

I used a food processor to mix the brownies because I wanted to make sure they were very smooth, but as long as your almond butter is smooth-roasted, a regular mixer should do the trick.  I imagine these would not suffer from a substitution (or addition!) of peanut butter chips, or a swirl of cream cheese & peanut butter blended together.

Here’s the recipe, inspired by Elena’s Pantry:

  • 1 (16) ounce jar almond butter, smooth roasted
  • 2 eggs
  • 1 ¼ cups agave nectar (this is slightly more than the smaller jars, but you can substitute honey for the remainder if you’re a little short)
  • 1 tablespoon vanilla extract
  • ½ cup cocoa powder
  • 1 teaspoon sea salt (or 1/2 tsp if your almond butter is salted)
  • 1 teaspoon baking soda
  • 1 cup chocolate chips

Heat oven to 325°.  Spray a 13 x 9 baking dish (preferably glass) with baking spray.

Blend the almond butter in a food processor or mixer.  Blend in the eggs, then the agave nectar and vanilla until smooth.  Mix in the cocoa, salt, and baking soda.  Stir in chocolate chips by hand.  Pour into prepared pan and bake 35-40 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: