Scroll down to watch the video!
Valentine’s Day is just around the corner and I’ve been getting a lot of requests for brownies. So instead of trying to re-invent the wheel, I got permission to share my all time favorite brownie recipe from one of my favorite bloggers, Elana Amsterdam.
Now if you don’t know Elana, allow me to do the honors.
Elana is a New York Times Best Selling cookbook author and the founder of Elana’s Pantry, a blog that is jam packed with grain-free, gluten-free, high protein, paleo friendly recipes. She is one of my top 10 go-to resources on the web (especially when it comes to gluten-free baked goods) and I’m so excited to get to share one of her many delicious recipes with you guys!
Now, I don’t care if it’s a first date, a hubby, a wife, a blind date or a family affair -these brownies are sure to impress any and all types of Valentines!
They are rich, chocolatey, decadent, and insanely delicious.
The craziest part about these brownies is that the base of the recipe is made of almond butter. There’s no flour and no refined sugar and yet they are the most delicious brownie I have ever eaten.
Needless to say, if you are looking for the perfect something sweet for your valentine this year, this brownie is for sure the way to go!
So watch the video below and then be sure to swing by and check out Elana’s Pantry for the original recipe and for lots more delicious, gluten-free, grain-free, paleo-friendly recipes just like this!
Gluten-Free Chocolate Chunk Brownies
Yield: 24 brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This recipe is ever so slightly adapted from Elana Amsterdam's original recipe. You can see the original recipe here: http://www.elanaspantry.com/brownies/ for Elana's recipe.
- 1 -16oz. jar of creamy roasted almond butter
- 2 eggs
- 1 cup of raw honey
- 1 tbsp. vanilla extract
- ½ cup cocoa powder
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1-cup dark chocolate cut into chunks (about 4 oz.)
Pre-heat oven to 325 degrees.
Pour almond butter into a large bowl and mix with a hand mixer until smooth and creamy.
Add in eggs, honey, vanilla, cocoa powder, baking soda, and salt. Mix again until everything is well incorporated and you have a thick, creamy, batter.
Fold in chocolate chips and pour into a greased, 13x9-baking dish (I used coconut oil to grease my pan).
Pop in the oven for 30 minutes or until the brownies are set and cooked through. Allow brownies to cool completely before cutting and enjoy!
Makes 24 brownies.
Nutrients per brownie: Calories: 206; Total Fat: 14.1g; Saturated Fat: 2.2g; Cholesterol: 15mg; Carbohydrate: 19.1g; Dietary Fiber: 3g; Sugars: 14.7g; Protein: 6.7g