These brownies make an almost weekly debut in our home. Gooey, chocolatey, and oh so so decadently delicious. Everyone who tastes them can’t believe that they not only aren’t bad for you, but are gluten free and actually healthy to boot. Miraculously, that’s how everything in the Sweet Laurel Cookbook is! Having been diagnosed with an autoimmune disease called lupus (more on that in an upcoming post) in the spring of 2018 after having Chloé, I’m so thankful for simple and easy recipes that won’t exacerbate my symptoms, and that I feel good giving my family knowing they aren’t full of garbage. All the ingredients for these babies can actually be found at Costco, so go stock up and make these brownies as soon as you can, I promise you won’t regret it! And if you want to spring for the Sweet Laurel Cookbook too, I highly recommend it. The cakes and cookies are even better than any gluten-containing dessert I’ve had, and the snickerdoodles are another Griffo house favorite.
Recipe shared with permission from Sweet Laurel
Makes 16 brownies
2 cups almond butter
2 large eggs
1 1/4 cups maple syrup
1 tablespoon vanilla extract
1/2 cup 100% unsweetened cacao powder
1 teaspoon baking soda
1/2 teaspoon himalayan pink salt
1 cup vegan chocolate chips (the kirkland brand at costco are vegan!)
Preheat oven to 350ºF. Line an 8x8 inch pan with parchment paper for easy removal, letting it hang over the sides (this is key because the brownies are so gooey there is no other way to extricate them from the pan).
In the bowl of a stand mixer fitted with the paddle attachment, mix the almond butter on medium speed, then mix in the eggs one at a time, maple syrup, and vanilla.
In a medium bowl whisk together the cacao powder, baking soda, and salt. A little at a time, add the dry ingredients into the wet in the stand mixer, stirring until a dough comes together. Stir in about three-fourths of the chocolate chips, the pour and spread the batter into the parchment lined pan.
Sprinkle the remaining chocolate chips over the top of the brownies and bake for 35 to 40 minutes, until the edges have set and they are still a bit fudgy in the center, then remove from the oven. Holding the sides of the parchment, lift the brownies in one piece from then pan and allow to cool somewhat before cutting into squares (the longer they cool, the more cleanly they will cut, but the waiting is tough let me tell you). Store in a sealed container for up to a week, or in the freezer indefinitely.
