Since getting back in the kitchen, I’ve been craving a few dessert concepts. On EDS we feature everything from 1 bowl cakes with food coloring to gluten and refined sugar free treats such as this recipe!
I’ll be honest, I’m not big on almond butter in recipes. It’s on the pricier side, can be too oiling sometimes, and I find it also tends to dry out recipes. If you don’t have a solid recipe, almond butter can easily ruin a recipe.
Since I don’t use it a lot in concepts, I wanted to explore a minimalist brownie recipe and the new Almond Butter Brownies were born! I was a lil skeptic that this recipe would turn out good. It has little to no ingredients and again almond butter can ruin a good recipe, but these came out so good!
These are made sans refined sugar, flour, contain only a flax egg, you can skip the extract if desired, low sugar, features stevia sweetened chocolate chips, take minutes to throw together, are perfect for any season, they hold together, are packed with protein, filling, can easily be made in bulk, gluten free, and just a must try!
If you love all things almond butter, you have to try these new Almond Butter Brownies!
In a large bowl combine the flax egg and water, and let it sit for 5-7 mins to thicken
Line an 8-in. square baking pan or any loaf pan with parchment, letting ends extend up sides; set aside.
Add all the remaining ingredients minus the chocolate chips to the bowl with the flax egg and combine until blended. Stir in chocolate chips. Spread into prepared pan. (I used honey, but you can always use agave)
Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not over bake as they’ll be more crumbly), 30 minutes. (I took mine out at 32 mins)
Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.
You could add more honey if desired, but wouldn’t do more than 1 cup.