I wish that I had a better picture of these brownies to show you. I got a little too excited eating the leftovers that there were no brownies left to photograph! They are amazingly delicious and you would never think that these are both wheat free and gluten free!
I know that opinions vary widely on brownies... People are usually firmly either an edge piece person or an inside piece person. I am very much an inside piece person, I have no idea why anyone would buy those special brownie pans that make every piece is an edge piece! That is craziness!
I also like really gooey brownies! Back in my North Carolina-Everything-Came-From-A-Box days I always way undercooked the brownie mixes so that they would be nice and gooey! Perfect for enjoying with ice cream!
Now that I have this recipe I don't think I will ever make wheat flour filled brownies again!
Base Recipe from LeftOnAmelia.com
Add in's via Me :)
1 (16 ounce) jar Trader Joe's almond butter with flax seeds
2 local eggs
1 ¼ cups local raw honey
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon sea salt
1 teaspoon baking soda
½ cup mini chocolate chips
½ cup heath bar baking bits
½ cup white chocolate chips
- Preheat oven to 325 degrees
- Combine all ingredients in a big bowl (I used my KitchenAid mixer)
- Bake in a 9×13 parchment lined baking dish for 35 minutes.
- Allow to cool completely. Enjoy! I found that I preferred these best straight from the fridge!
(These aren't the cheapest brownies due to the almond butter and honey so I probably wouldn't make these for a church potluck or anything but they are great for family or friend gatherings especially if someone has a wheat or gluten allergy!)
You should go check out Left On Amelia too! She has lots of yummy looking grain-free recipes!