These are flourlesss brownies! I have seen this recipe floating around on a few sites, and finally decided to try them. I opted for the lower carb version of them. They were not as sweet, but still yummy. I used 1 cup of raw almond butter instead of roasted. I think that made a difference as well. The other change I made was I did 2 Tablespoons ground flax w/6 Tablespoons of water for the 2 eggs to make them egg free. One recipe made an 8x8 pan. Here are both of the recipes if you wanted to compare them on
The Healthy Cooking Coach.
- 1/2 cup sunflower nbutter (for a peanut-like taste)
- 1/2 cup roasted almond butter
- 2 (medium to large) eggs
- 1/3 cup honey; add 2 Tablespoons honey if you are not using sunflower butter above!*
- 2 droppers-full vanilla or vanilla creme liquid stevia*
- 1/2 teaspoon mint extract, optional
- 2 tablespoons water or almond milk; double if batter appears dry (as needed to moisten; I always add this)
- 1/4 teaspoon finely ground unrefined sea salt
- 1/4 cup cocoa powder (don’t add more or the brownies will be bone dry!)
- 1 teaspoon baking soda (not in her recipe but I think it improves them!)
- 1/4 cup dairy-free chocolate chips (for people with allergies and/or celiac disease, I use Enjoy Life Chocoalte Chips) or coarsely chopped bittersweet dark chocolate (70 to 73% cocoa content)
- Virgin coconut oil or non-hydrogenated palm shortening to grease baking pan
*Chef notes: If you don’t have vanilla stevia, substitute clear stevia extract liquid, then add 2 teaspoons pure vanilla extract.- Preheat oven to 325˚F. Grease an 8x8x2-inch baking pan or 9-inch round cake pan with coconut oil or palm shortening. (I use palm shortening. To make it easier to remove the brownies from the pan, after greasing the pan, line the bottom with parchment paper cut to fit, then grease the top of the paper. The brownies will slip right out after you cut them.)
- In a medium size bowl, combine sunflower butter and almond butter. (Alternatively use 1 cup of almond butter.) Add the eggs, honey, vanilla stevia, optional mint extract, and 2 tablespoons water or nut milk. Beat with an electric mixer or mix briefly in a food processor fitted with a metal blade.
- Combine the cocoa powder, sea salt, and baking soda. Add this to the wet ingredients and stir or blend to combine. Add 2 more tablespoons water or nut milk if batter appears stiff and mix again. Fold in 1/4 cup of chocolate chips or chopped dark chocolate. (Kelly’s recipe calls for sprinkling them on top; I prefer to fold them in.
- Pour and scrape batter into the prepared pan. Spread lightly with a damp spatula and bake on the middle rack of the oven for 20 to 24 minutes. Watch closely so they don’t dry out.
