These completely flourless brownies are what memorable dessert dreams are made of: every bite is moist, rich, intense, and completely delicious. You'll not only take little nibbles to make the pleasure last just a little bit longer but you'll most likely commit to making another batch before you reach the end of the first one.
I found this recipe idea over at Elana's Pantry. She always inspires me with her clever use of gluten free and wholesome ingredients. I altered her original recipe just a bit: maple syrup and a little evaporated cane juice instead of agave nectar, a little extra water, a little easier on the dark chocolate chips. The result was a batch of very addictive and decadent brownies, blissfully free of (cow) butter or flour.
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(makes a 9 x 13 dish)
16 oz almond butter, smooth and roasted
2 eggs, beaten
1/2 cup pure maple syrup
1/4 cup evaporated cane juice
3/4 cup room temperature water
1 tbsp vanilla extract
1/2 cup cocoa powder, unsweetened
1/2 tsp salt
1 tsp baking soda
3/4 cup dark chocolate chips
1/4 cup walnut pieces, optional