When we're healthy, we're happy.
When we're healthy, we're happy.
Grain and Sugar-free Brownies
Prep Notes
1 13 x 9 x 2-inch pan
foil paper for lining pan
raw coconut oil
electric mixer
wire rack for cooling
Cooking Time
40 minutes
Yields
1 13 x 9-inch pan
Ingredients
2 cups nut butter (almond butter, sunflower seed butter, cashew butter, macadamia nut butter, or sunflower seed butter, or combination of any to make 2 cups)
3 eggs
1 cup raw honey, melted
1 tbsp vanilla extract
½ tsp salt
1 tsp baking soda
1/2 cup cacao powder
3 oz. dark chocolate, melted*
¼ - 1/3 cup grade A maple syrup
½ cup chocolate chips*
¾ cup roughly chopped nuts (pecans or walnuts)
*Choose sugar-free chocolate, such as chocolate sweetened with stevia or coconut sugar.
Directions
1. Pre-heat oven to 325˚F.
2. Line a 13 x 9 x 2-inch pan with foil so that there is a 2 to 3-inch overhang on all sides. Lightly coat foil with raw coconut oil. Set aside.
3. Melt honey in saucepan over low heat, stirring occasionally.
4. Melt 3 oz. of chocolate in small saucepan over low heat.
5. While honey and chocolate are melting, beat almond butter and eggs together until well incorporated.
6. Beat in melted honey and vanilla extract.
7. Mix in salt and baking soda.
8. Beat in cacao powder.
9. Beat in melted chocolate and maple syrup until very well incorporated. Mix at high speed for 30 seconds.
10. Stir in chocolate chips and nuts.
11. Pour batter into prepared pan and bake in hot oven until tests done with toothpick, 40 minutes.
12. Cool in pan on wire rack for 15 minutes. Grasp foil and transfer brownie cake in foil to wire rack. Cool completely. Use a serrated knife to cut brownies, dipping knife in warm water and wiping blade dry with paper towel between cuts.