If you were to ask me, in my pre-health coach days, whether I preferred cake, cookies or brownies, brownies were always my top choice. They were probably one of my most favorite treats (next to dark chocolate, that is). They’re ooey, gooey deliciousness.
If I was in need of a fix, brownies hit the spot. If I needed to take a treat to a party, they were my go to. Sadly, now that I eat healthier and make most foods with whole ingredients, they’re too sugary and too heavy, and I could taste the additives in brownies from a box. Yuck.
I’m grateful to say, that I have found a super delicious, healthier alternative that doesn’t send my blood sugar soaring after just one bite. These are my new go-to brownies, and boy are they good.
The best thing is that when I take these to a gathering or party, I know there will be a treat that I can and will eat! Yay! And friends and family are always surprised at how yummy they are.
These brownies are gluten free and can be vegan if you use the flax egg in lieu of the chicken egg.
Almond Butter Brownies
Adopted from foodbabe.com
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Serves: 8-12 (depending on the size they are cut)
Ingredients
- 1 cup almond butter, preferably unsalted
- 1 egg or 1 flax egg (see below)
- 1/2 tsp sea salt (a little less if using salted almond butter)
- 1/2 tsp baking soda
- 1/2 cup coconut sugar or raw sugar
- 2 tbsp cocao or cocoa powder (optional)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Directions
- Preheat oven to 350˚.
- Grease a small baking dish (8×8) or line with parchment paper.
- Mix all of the ingredients except the chocolate chips until smooth.
- Mix in the chocolate chips.
- Spread the batter into the baking dish. You can use the back of a spoon or spatula, but I prefer to use my hands (so much easier!).
- Bake brownies until golden dark brown, approximately 20-25 minutes.
- Remove from oven and cool for at least 10 minutes before cutting. Cut with a plastic knife (if you have one on hand) for best results.
- Enjoy!
*Flax egg: 1 tbsp ground flaxseed + 3 tbsp warm water. Mix well and place in the refrigerator for 15 minutes. After 15 minutes, the result should be a sticky egg like substitute.
Did you give these brownies a try? I’d love to hear how you liked them in the comments below!
oxo,
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