You know how you make a recipe without changing a thing and you instantly fall in love with it. That’s how it is with these brownies. We stay away from flour and sugar and processed foods, so this recipe from Chalkboard Magazine really hit the spot. We love having a sweet treat around that provides (mostly) guilt free snacking.
Note: Since I posted this, I’ve made these 5 times. Yep, can’t make them fast enough. I thought that I’d document some things that I’ve learned. It’s best to slightly undercook them. People prefer the gooey versions. It’s best to stick to the 8×8 pan. I’ve tried every other pan in my arsenal – this is best. Also, for some reason, I continually forget to add in the chocolate chips. So, I scoop the batter back in the bowl, add them, blend, and refill the pan. But the other day, I was too busy and just poured the chips on top of the better – and pressed them into the batter slightly. Wow. This was the best batch ever.
This recipe is unedited, but credited to the Sweet Laurel Bakery. Nice job.
- 2 cups almond butter - creamy - from Trader Joes
- 2 eggs, blended
- 1 cup Maple Syrup
- ¼ C date paste or 8 dates
- 1 Tbsp vanilla extract
- ½ Cup Cacao powder (I like Dagoba)
- ½ teaspoon Pink Salt - or sea salt
- 1 tsp baking soda
- 1 cup bittersweet chocolate chips
- Preheat oven to 350˚
- In a Ninja blender or vitamix, blend pitted dates with the Maple syrup until completely smooth
- Add Vanilla, salt and baking soda
- In a small bow, blend the eggs and the cacao powder until completely smooth
- In a large bowl, measure out the Almond Butter (takes 1½ jars) and add the Maple syrup date mix and the egg / cacao mixture.
- Blend until smooth
- Grease or paper-line a 8x8 or 8x10 or similar sized baking pan. Make sure it has high sides as these brownies rise quite a bit.
- Bake for 30 minutes. You might rotate them halfway through the baking time, unless you have a nice convection oven.
- Cool for 30 minutes, then pop out of the pan, cut and serve.