Dairy Free Delight

My husband’s family loves brownies and cookies. I have been trying to focus and perfect my baking again, a love affair that seems to have jumped back from hiatus. You can knock me down but I’ll get back up! This sweet toothed inlaws, hubby/determined gluten free baker relationship has been working out well!

I saw an interesting brownie recipe on Elana’s Pantry the other day. Flourless Chocolate Chip Brownies. I have seen flourless cake and such and thought, hey, why not? I loved that the big ingredient was a whole jar of almond butter! Nothing processed, no artificial sugars, just a simple treat. Gluten Free and Dairy Free.

I made a couple changes to the recipe (shocker I know) but decided to keep the eggs for the first round since I have never attempted any recipe like this before. I plan on perfecting a vegan version soon. Here is Elana’s recipe: Elana's Pantry Chocolate Chip Brownies

Flourless Chocolate Chip Brownies

Ingredients

• 1 (16) ounce jar smooth almond butter
• 2 eggs
• 1 1/2 cups agave nectar
• 1 tablespoon organic vanilla extract
• ½ cup cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup vegan dark chocolate chips

Directions:

Preheat your oven to 325F. Grease a 9x13 baking dish (I used Earth Balance).
In a large bowl, blend almond butter until smooth with a hand/immersion blender. Add eggs and blend well then slowly add in agave and vanilla. Add cocoa powder, salt and baking soda and blend until combined. Fold in chocolate chips. The batter was VERY THICK but hey, it’s an arm workout!

Pour batter into baking dish and spread evenly. I taste tested of course and found it to be very delicious! Bake for 35 minutes.

Remove and let cool for at least 15-20 minutes.

THOUGHTS:

My husband said that they were delicious but a little on the dry side and could maybe use frosting on top. My mother in law likes hers “more dry” and said they were very tasty.

I thought they were pretty good. Simple flavors but I do agree they could be a bit more moist. I will work on that! They rose well in the oven and were a perfect thickness. I think some vanilla vegan ice cream on top would make ALL the difference ;)

I will play around with the recipe more to accomplish a moist, vegan version. Any suggestions???