There have been a few times when I’ve baked something and said to myself, “This must be a glimpse into Heaven.” Because it’s that good. This, my friends, was one of those times. It’s times like these where I don’t even glance over my shoulder at the way we used to eat, because it’s desserts like this that remind me how incredibly tasty grain-free baking can be. I’m pretty sure that was a run-on sentence…but anyhow…I know that a 1/2 hour later, I won’t be mind-fogged or tummy-ached, because the ingredients are actually “clean!”
You could easily use almond butter in place of peanut butter in this and it would be just as amazing.
Recipe: Grain-Free Chocolate Peanut Butter Brownies
2 cups almond flour
1 cup coconut sugar (or other granulated sugar that you are comfortable with)
3/4 cup unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 cup coconut milk (full-fat, unsweetened)
1/2 cup butter or coconut oil, melted
2 tsp pure vanilla extract
1/3 cup brewed coffee or water
1/2 cup organic peanut butter or almond butter (unsweetened)
Preheat oven to 325 degrees and grease a 9×13 pan with coconut oil. In a large bowl, combine all the dry ingredients. Add wet ingredients (except for peanut/almond butter) and stir until combined. Spread into pan and spoon or drizzle the almond/peanut butter on top, in lines. Using a butter knife, make swirling motions to swirl it in to the batter. Bake for 25-30 minutes, until toothpick inserted comes out clean. Let cool for about 10 minutes before serving.