chocolate chip brownies

[image courtesy of Houston weather is too overcast for my limited photography skills.]

It's a blah Saturday. Not wretched, just blah. This meant dark chocolate was in order, don't you agree? I was craving....

Chocolate Chip Brownies
[adapted from Elana's recipe]

Preheat the oven to 325 degrees.
Grease a 9 x 13 Pyrex baking dish with coconut oil.*


16 oz. smooth roasted almond butter
2 eggs
1 1/4 cups + 1 tablespoon erythritol**
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon Celtic sea salt
1 teaspoon baking soda
1/2 cup Ghirardelli unsweetened cacao chips, mashed.

1. In a large bowl, blend the almond butter until smooth with a hand blender.
2. Blend in the eggs, then blend in the erythritol and vanilla.
3. Blend in the cocoa powder, sea salt, and baking soda; then fold in the cacao chips.
4. Pour batter into the Pyrex dish.
5. Bake for 35-40 minutes.

Makes about 24 brownies.

* - I believe my cobalt blue Pyrex dish is 9 x 9, but it just made for bigger brownies. You know, Texas style. I did bake for 5 extra minutes, though.

** - The batter might blend easier with a combination of erythritol, liquid stevia, and a little coconut oil, so I'll work on that. As for the verdict today, you ask? Johnny and I both say, YUM. Truly - they taste like real brownies. I post these "odd" recipes mainly because during my health adventure, I've discovered that you don't always need sugar or standard flours for a recipe to be scrumptious. I encourage those of you with similar health issues to be creative in the kitchen and grateful for all that we can eat - like chocolate, a very important food group.

Next up in my cooking queue is Chipotle Lime Salmon. Salmon is one of my very favorite things.


Kimberly said...

Mmm, yummy. Now I'm totally wanting brownies.

Ash said...

Yummy :-)