I’m still here and still working on my semi-paleo pursuit. I successfully navigated a trip last week to PDX to see Francine and remained a faithful GF. I tend to gravitate toward Vani Hari’s FoodBabe blog for all things natural, so I knew she’d have some gluten-free desserts. It’s hard when you want a nibble of something and ugh, it has flour in it. She didn’t disappoint with these almond butter brownies. It was a cold day and I wasn’t planning on heading to the store, so I used a combination of butters that I had and since coconut palm sugar is controversial and $25/lb where I live, I used brown sugar. As a result, the brownies were much like cake and less like fudge. If you visit the original recipe here, you’ll see that you can eat hers with a spoon. My modified ones, needed a knife to cut and had a bit of crispness. Enjoy!
A Riff on FoodBabe’s Almond Butter Brownies
by Jason Osborne
yield 9 large brownies
1 cup of nut butter (I used 1/3 crunchy peanut, 1/3 tahini, and 1/3 chocolate hazelnut*)
2 tbsp flaxseeds + 1 egg
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup packed light brown sugar
1/2 tsp vanilla
1/2 cup large dark chocolate chips
Preheat the oven to 350 degrees F. Grease an 8×8 baking dish or line it with parchment paper. Combine wet ingredients, and add to dry ingredients, folding chocolate chips in at the last minute. Spread evenly into the baking dish. Bake 25-30 minutes for cake-like brownies, a bit less time for fudgy brownies.
*Nutella is evil. It has more sugar in it than a can of chocolate frosting. Justin’s brand is much more tame, chunkier, and has a more even taste. When you have poor chocolate, you have to sugar it up to conceal the flavor. This brand doesn’t. They have many other butters.