Grain Free Almond Butter Brownies

You know how you make a recipe without changing a thing and you instantly fall in love with it. That’s how it is with these brownies. We stay away from flour and sugar and processed foods, so this recipe from Chalkboard Magazine really hit the spot. We love having a sweet treat around that provides (mostly) guilt-free snacking. I love that you can get all the ingredients at a Trader Joe’s nearby your home.   Note: Since I posted this, I’ve made these 5 times. Yep, can’t make them fast enough. I thought that I’d document some things that I’ve learned. It’s best to slightly undercook them. People prefer the gooey versions. It’s best to stick to the 8×8 pan. I’ve tried every other pan in my arsenal – this is best. Also, for some reason, I continually forget to add in the chocolate chips. So, I scoop the batter back in the bowl, add them, blend, and refill the pan. But the other day, I was too busy and just poured the chips on top of the better – and pressed them into the batter slightly. Wow. This was the best batch ever. This recipe is unedited but credited to the Sweet Laurel Bakery. Nice job. Update: This recipe was posted 5 years ago and I’ve taken it to many, many, many events where I was asked to bring something tasty. These always please the crowd and thankfully, I can point them to this recipe so they can make their own – who knows when I’ll get invited to the same event.