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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
Ingredients
- 1 -16 oz. jar of creamy roasted almond butter
- 2 eggs
- 1 cup of raw honey
- 1 tbsp. vanilla extract
- 1/2 cup cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1- cup dark chocolate cut into chunks about 4 oz.
Instructions
- 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.
Cariad says
Hi Dani,
I am little reluctant to use a cup of honey. I do have some homemade unsweetened applesauce, could I use this to replace some of the honey? Would this ruin the texture?
Dani says
Ya know, I’m not sure! If you do decide to try it, I would love to hear how your results are.
Elizabeth Glass says
Dani—-Iam very new to your site!(3 days now)But I wanted you to know I SOOOO appreciate you letting us know where to purchase things! That is such a big help to me on this new journey! Thank you very much for all your help! I have to say this is not as hard as I thought it would be and Iam very excited! Thank you again and again! Elizabeth Glass
Dani says
It’s my pleasure! So glad its helpful.
Silver says
I made your almond butter
You think i can use all of it for the brownies ?
Thank you for the great easy delicious recipe ❤️
Dani says
I think that would be great!!
Denise Knochel says
These are the BEST BROWNIES !! Everyone I’ve given one to has had to have the recipe. The first two times I made them I left something out each time, and even though some may have looked at the product as a fail…they were so good. LOL
First time left out the choc. chunks, and put in an 8×8″ pan because I was using the toaster oven and that’s what would fit. The batter didn’t look like it would be a problem, but those babies rose up 4″ above the top of the pan and started overflowing. I quickly got a sheet of parchment paper and used a spatula to flip the top off onto the paper, then put the pan back in the oven for just a few minutes until set. Then placed the parchment paper in to set the goo on the top side of that. Then though these weren’t presentable to take to the potluck I was attending, my hubby and I enjoyed every single one. Second time I forgot the cacao power, I know crazy, but one of my friends actually liked that one better. Go figure, both fails ended up being a win-win. Thank you for your YouTube channel, I love watching your video’s (including the bloopers at the end of each one. 😉 Keep up the great work, you’ve made my healing journey much more enjoyable.
Dani says
So glad you are enjoying the brownies so much! We love them too. And I love hearing about all of your fail/successes! Thanks so much for watching!
Tonia says
These are awesome! Confused a little by the calorie count, I estimated closer to 200.
Dani says
So glad you enjoyed them Tonia! I will adjust the calorie count… looks like there was a gliche.
LC says
Could I replace almond butter with natural peanut butter?
Dani says
Hi LC, yes you can replace the almond butter with natural peanut butter, it will just have a bit more of a peanut butter taste!
Andi says
These brownies are delicious. I’ve made them quite a few times. The hardest part is getting the almond butter out of the jar
Dani says
So glad you enjoy them! They are one of my favorites as well.
Anna says
I just made these brownies and they are very dry. We could barely eat them! Still, even with the dryness, they had a good flavor. The only change was that I replaced the honey with the agave.; and, the batter wasn’t creamy (very chalky) so I added a little coconut milk so it would cream.
Would love some advice from you or anyone checking stopping by your blog.
Dani says
Hmmmm, I wonder what kind of almond butter you used? Was it creamy and loose?
Anna says
Tried your recommendation for the almond butter and that was the issue! Thanks so much for following up. These brownies are amazing!
Sonya says
I really like this brownie recipe! It’s quick and easy and the brownies were fluffy and moist. I did cut the honey down to half a cup and added an extra egg instead so it wouldn’t be quite so sweet. Turned out great!