Almond Butter Brownies

-




I tried a new brownie recipe yesterday and it was soooo good!! It was also very different! I basically followed this recipe: http://www.elanaspantry.com/brownies/  only made some changes.  Here is what I did..

16 oz almond butter (I had a large jar of almond butter and weighed out 16 ounces), my favorite brand is Maranatha
2 eggs
1 ¼ cups honey
1T vanilla
½ cup cocoa powder
½ t salt
1t baking soda
1 cup chocolate chips

Almond butter separates as it sits on the shelf. I started by first stirring it up real well. ..

Measure out 16oz of almond butter (you can buy almond butter in 16oz jars if you don’t have a scale) and pour it into a mixer (I used my Bosch with the cookie paddles, a Kitchen Aid will do the job as well). Mix it for a bit to make sure it is smooth. Add eggs and mix well. Add honey and vanilla and mix again. Add the cocoa powder, salt and soda. Mix well. Fold in the chocolate chips. 

Pour batter into a greased 9x13 pan and bake at 325 for 35 to 40 minutes.

These were a big hit with the family… 

Note: I am pretty sure peanut butter could be subbed for the almond butter, I may try that next time!
 
 

Comments

  1. CharlotteJuly 18, 2012 at 9:06 AM

    I've never tried almond butter, but this sounds delicious.

    ReplyDelete
    Replies
    1. CrystalJuly 18, 2012 at 10:10 AM

      Do try it Charlotte.. almond butter is so yummy!! :)

      Crystal

      Delete
  2. ShaniJuly 18, 2012 at 1:07 PM

    Is there no flour in these?
    Thanks!
    Shani

    ReplyDelete
    Replies
    1. CrystalJuly 18, 2012 at 1:15 PM

      Yes that is correct... no flour..

      Crystal :)

      Delete
    2. ShaniJuly 18, 2012 at 8:46 PM

      Interesting, and very delicious-looking! :) Thanks for the response!
      Shani

      Delete
  3. Cozy Seaside HomemakerJuly 19, 2012 at 10:44 AM

    This is not about the brownies but they look awesome (I am giving up sugar :( so I won't get to taste 'em. But, I wanted to say GORGEOUS photo in your header. What a spectacular shot of the mountains! I'd love to do a painting of that!

    ReplyDelete
  4. JazkaborJuly 19, 2012 at 9:12 PM

    So gluten free? We just found out the reason for so many health problems is gluten allergies. It would be such a blessing to find this today. : )

    ReplyDelete
  5. Amanda KJuly 20, 2012 at 4:04 PM

    I made them with only 1 cup of honey and substituted with peanut butter (I got natural peanut butter at the salvage store for 1.99 for a 16 oz jar)

    ReplyDelete
  6. Amanda KJuly 20, 2012 at 4:05 PM

    Came out fabulous, by the way.

    ReplyDelete
  7. UnknownMarch 22, 2013 at 11:00 AM

    These were SO wonderful! I've pinned them and we've tried them 3 times now! I also am blogging about our favorite grain-free desserts and am going to list this as one of our favorites...with a link back to you also. :) Thanks again for sharing!

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more