Elana's Pantry Brownies - The Best Gluten Free Brownie Recipe

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Easy Gluten Free Brownies made with heart healthy almond butter; packed with wholesome and nutritious ingredients.

One of my favorite readers, Courtney, requested this brownie recipe in a comment last week.

Here is what she said, “Can we have another VOTE?? Every post I am hopeful that I might open it up to find your recipe for scrumptious dark chocolate brownies… I am NEVER disappointed by your posts, but I am still hopeful that I may experience this recipe in the future…”

Now that is just too cute. How could I say no to this sweet request? Courtney lives in Tennessee and I was fortunate enough to meet her at one of my cooking classes here in Boulder, Colorado. She has a great website with all kinds of interesting natural products on it.

Furthermore, this is my older son’s favorite treat. Whenever I ask him what he would like me to bake for him, he says, “brownies.” He loves packing these higher-protein treats in his lunch for dessert.

So, there you have it, everyone! Brownies.

Brownies

1 (16 ounce) jar creamy roasted almond butter
2 eggs
1 ¼ cups agave nectar or honey
1 tablespoon vanilla extract
½ cup cacao powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup chocolate drops

In a large bowl, blend almond butter until smooth with a hand blender
Blend in eggs, then blend in agave and vanilla
Blend in cacao, salt and baking soda, then fold in chocolate chips
Grease a 9 x 13 inch baking dish
Pour batter into dish
Bake at 325° for 25-40 minutes

Makes about 24 brownies

Last spring, I discovered this great Peanut Butter Bar recipe from celiacchicks.com which gave me the idea to make treats out of nut butters. When I coached my son’s little league team, I brought either these nourishing brownies, or Almond Butter Blondies to just about every baseball game.

I recently discovered a fun website called Flavorista.com. Low and behold, I checked it out this morning and saw a fantastic write up on gluten-free by the site’s author, Barr. What I liked best about her take on this timely topic, is that she is one of the few mainstream chefs to offer an “outsider’s” perspective on the world of gluten-free. Very refreshing, witty and informative. Thanks Barr!