Gluten-Free Chocolate Chunk Brownies
This recipe is ever so slightly adapted from Elana Amsterdam's original recipe. You can see the original recipe here: https://www.elanaspantry.com/brownies/ for Elana's recipe.
Servings: 24 servings
- 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.
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.
Calories: 198kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 215mg | Fiber: 3g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg