Sunday, December 5, 2010

Almond Maple Brownies

This brownie recipe is a go-to whenever we have a craving for something sweet and rich. Made with almond butter instead of flour, these brownies are higher in healthy fats and lower in refined carbs, which make them a healthier option than your traditional brownies. Plus, they are the best tasting brownies we have EVER had, and many people we've made them for say the same thing!

The original recipe is from Elana Amsterdam at Her Almond Butter Brownies are made with with 1 1/4 cup of agave nectar, a little too sweet for our taste, plus we can’t get enough maple syrup, so we changed that part of the recipe and decreased the amount. If you love brownies, give this recipe a try, you will never look at regular brownies the same way!

Almond Maple Brownies


1 16 oz jar of almond butter (Trader Joe's creamy with sea salt is the best)

1 scant cup real maple syrup

2 eggs

1/2 cup good quality cocoa powder

1 tsp baking soda

1/2 tsp sea salt

3/4 cup dark chocolate chips or chopped up chocolate bar

oil or butter for greasing the pan


· Preheat oven to 325 degrees

· Empty the jar of almond butter (including the oil that may have separated!) into a large mixing bowl

· Using a handheld mixer, mix almond butter until creamy

· Add the eggs and mix

· Add the maple syrup and mix

· Add the cocoa powder, baking soda, and sea salt, and mix

· Using a spoon, mix in about 1/2 cup of the chocolate chips

· Grease an 8x11 cake pan

· Pour brownie mix into pan (the batter will be very thick and heavy)

· Sprinkle the remaining chocolate chips (about 1/4 cup) on top

· Bake at 325 degrees, on the middle rack, for 30-40 minutes, check at about 25 minutes to make sure the edges aren't burning

· Check the middle with a toothpick or knife

· Cool, cut, and serve!

· Makes about 15 brownies


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