I got this recipe from my friend and mentor in all things nourishing, Claire (whom my daughter is named for). She called it ‘Flourless Brownies’, which they are, but I think “Nutbutter Brownies” sounds tastier. Either way, if you’re looking for a healthier chocolate fix, this is it.
PrintNutbutter Brownies: Guilt and Gluten Free!
Description
Nutbutter Brownies
Ingredients
Units
Scale
- 1 c. almond or cashew butter
- 1 egg
- 2/3 c. honey or maple syrup
- 1 Tbsp. vanilla
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/3 c. cocoa powder
- 1/2 c. chopped nuts (optional)
Instructions
- Blend first four ingredients until smooth.
- Add remaining ingredients.
- Place in a greased 8×8 pan
- Bake at 350 for 20-25 min. until set in center. Don’t over bake!
- Category: Gluten Free
My notes:
- 1 1/2 batched it and put it in a 11×7 in. pan
- skipped the nuts and sprinkled mini chocolate chips on top – yum!
- amazed at the appearance and texture of the brownies – perfect!
These made a great, high protein snack for me and the kids at the ski lodge. I plan to make them again this weekend, with cashew butter.
This Recipe is just one of over 50 family favorites in my eBook, Real {Fast} Food. Treat you and your family today to fresh inspiration in the kitchen!
This post is part of Pennywise Platter over at Nourishing Gourmet!
I’m in love with this recipe. I have made it 3 times already. I’d love you share it on my blog with your permission ofcourse!
Danielle, since this is one of the free sample recipes from my cookbook, I’m happy to have you share it as long as you include links to where people can buy the book Real Fast Food. 😉
I just made these yesterday and the pan is almost gone. I added an extra egg because I like my brownies moist and I had a banana that I needed to use so I threw that in there as well. It tastes like banana nut chocolate brownies. DELICIOUS!
sounds scrumptious, Brooke–thanks for sharing your variations!
These are delightful in cupcake form. I made them as a birthday treat, (since all my whole wheat cake attempts were brickish). Top with a sliced strawberry & homemade whipped cream! We had them in September for a birthday, and my daughter has been requesting them for her birthday ever since.
If you are paranoid about overbaking & pull them out early, they fall, making a nice little place for the strawberries. My mom thought I did it on purpose.
question: when you 1 1/2 batched the recipe for a 7×11 pan, how long did you bake them for? I noticed in your cookbook it says bake for 30-35 min. and on here it says 20-25. Obviously, I’m trying to play around with it to find what’s right for my oven. So far, I’ve landed on either side (too burned and too underbaked). Just wondering what you usually do?
oh my, yeah–you are just going to have to play with it! start testing for doneness at 20 min. with a butter knife poked in the the center, and keep popping it back in until it’s not runny in the middle.
Can’t wait to try the brownies!
Ooooh…. I am going to get a batch of cashew butter when I go to the Amish store tomorrow and make these puppies! I suspect Noah will especially appreciate them:)
My sister has been making these for she and my oldest. She’s begun adding a second egg to make them even lighter and more cake-like! Ru calls them her “special brownies” and Mary is getting jealous that she doesn’t have special brownies. 😉
Looks like a delicious way to make brownies!
I always like seeing lovely Christian touches in blogs! My father-in-law is gluten free and I am always om the look out for new treats for him>
Serena, I'd love your cookie recipe!
Oh yum! This is similar to my favorite cookie recipe. The ingredients are nut butter, egg, sucanat, vanilla, and chocolate chips if desired. Yum!
Interesting that they looked and tasted like brownies. I will have to try them. They sound like a great high protein treat.
Oooo these sound so yummy, and I really like my almond butter! I will have to try these!