Healthy food should taste good and bring you joy, and these luscious Flourless Chocolate Almond Butter Brownies do just that.
As we head into a new year, improving our health is usually on our resolutions list. We all dread it I think, but with this new book that dread flies out the window. Eating healthy doesn’t have to be boring or tasteless, nor does it have to deprive of us of sweets. In fact, eating something sweet can be a healthy choice. These Flourless Chocolate Almond Butter Brownies are a delicious example, and a healthy choice for anyone!
This satisfying and enticing recipe is from The Nutritionist’s Kitchen – Transforming Your Diet and Discover the Healing Power of Whole Foods by Carly Knowles.
Carly, a Registered Dietitian Nutritionist, wrote this cookbook because she believes everyone deserves to have a nutritionist in their kitchen. Her approachable guide to optimal health is woven through her book.
The Nutritionist’s Kitchen includes 60 seasonal recipes and 12 meal plans.Carly also offers practical tips on using whole foods as medicines, finding balance – emotionally and spiritually – eating seasonally, and using body movement for health too.
I recently was introduced to Carly via a cooking demonstration sponsored by Melissa’s Produce.
Today’s Recipe: Flourless Chocolate Almond Butter Brownies
This recipe will satisfy almost any sweet tooth. It’s chocolatey, gluten-free, dairy-free, refined sugar-free, and packed with healthy fats and 6 grams of protein per brownie. What’s most important to me – and will be to you too – is that they are simply light and delicious!
Flourless Chocolate Almond Butter Brownies
Flourless Chocolate Almond Butter Brownies are light in texture and full in flavor, satisfying most sugar cravings.
- Coconut oil
- 1½ cups unsweetened creamy almond butter
- 2 eggs
- ¾ cup maple syrup
- 1 tablespoon vanilla extract
- 1/3 cup unsweetened cocoa powder sifted
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup bittersweet chocolate
Preheat oven to 325°F. Oil an 8-inch square cake pan with coconut oil and set aside.
In a large mixing bowl with a fork or stand mixer with a paddle attachment, blend the almond butter, eggs, maple syrup, and vanilla together until smooth. In a separate small bowl, mix together the cocoa powder, baking soda, and salt; add to the wet mixture and blend until thoroughly combined. Fold in the chocolate chips.
Pour the brownie batter into the cake pan and use a spatula or the back of a spoon to smooth out the top. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for at least 10 minutes before slicing and serving (if you can wait that long!), as the brownies will solidify and make cutting easier. Once they are completely cooled, store them in an airtight container at room temperature for up to 1 week.
Note: Bittersweet chocolate is another name for dark chocolate used in baking. The package is typically labeled with a percentage of cacao which represents the cacao/sugar ratio. The higher the percentage of cacao, the more bitter the chocolate will be. I prefer bittersweet chocolate chips that are 60% to 70% cacao for this recipe for optimal sweetness and flavor.