Wednesday, February 17, 2010

Bittersweet Chocolate Brownies

These brownies are not the sweet gooey kind, they are made with a bit of honey and a lot of chocolate, bittersweet...


1/4 c. dripped yogurt or sour cream
3/4 c. almond butter
1/2 c. honey
1 egg
2 tsp. vanilla
1/3 c. cocoa powder
1/8 tsp salt
1/2 tsp. baking soda
1/2 c. chopped, toasted, pecans
2 oz bittersweet chocolate chopped, I use 99% cocoa but you can use any kind


1. Preheat oven to 350 degrees. Prepare an 8x8 inch baking pan (a glass pan gives the best crust) by oiling with olive or coconut oil.
2. In a medium sized bowl combine yogurt or sour cream, almond butter, honey, vanilla and egg. Mix well.
3. Add cocoa, salt, and baking soda. Mix just till combined. Add pecans and chocolate, stir just until mixed.
4. Pour into prepared pan.
5. Bake 20-30 minutes, till edges are done.
6. Remove from oven and cool completely.

1 comment:

  1. I made these brownies over the weekend and they were delicious. I am the only wheat-free one in our family but I try to make baked goods that we can all enjoy. Also, I try to avoid the higher starch flours and stick to nut butters, almond flour, and a little coconut flour. It is always a joy to find a recipe that my entire family likes without hearing complaints of taste, texture due to the lack of "real" (i.e. wheat) flour. Thank you!