Okay, okay I know…everyone has their own favorite brownie recipe – so, do we really need one more? After trying this gluten-free version that includes my new found love – almond butter, as well as maple syrup and honey in lieu of cane sugar, I say…”YES, we need another brownie recipe!” Not only are they GOOD, they’re super easy to throw together!
The following recipe came from the BulkHerbStore.com newsletter. I recently discovered this wonderful on-line store/catalog and ordered several items. I was very pleased with their quality.
Best Ever Gluten-Free Brownies
from the BulkHerbStore.com newsletter
- 1 cup almond butter
- 1 egg
- 1/2 cup raw honey (I used regular honey)
- 1/8 cup maple syrup
- 1 tbsp vanilla
- 1/4 cup cocoa or carob powder (I used cocoa powder)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
Mix ingredients together and pour into oiled or buttered 8×8 pan. Bake at 300 degrees for 30-40 minutes in a convection bake oven, or until center is firm.
I especially loved their instructions…basically throw everything in a bowl and mix. That’s it! Super easy. They are wonderful on the day they’re baked but are even better the next day.
Since I’m always on the lookout for healthier sweets for my sugar-hound husband, I definitely filed this as a “keeper.”
Note: I have NOT tried these in a regular oven. I own a toaster oven that has a convection feature. If you attempt these in a standard, non-convection oven, feel free to comment here to let others know how they turned out.
© WryGrass 2013