Grain-Free Fudgy Brownies

I saw these grain-free brownies on Health Bent and knew at once that I had to try them. I looooove fudgy brownies and these looked and sounded amazing. So Carson and I mixed some up a couple of weeks ago.  We used homemade almond butter, substituted half of the cocoa powder with carob powder, only added half of the optional sweetener, and did not add the nuts (for Kevin's sake). They were very quick and easy to mix together.  The raw batter was awesome (Carson and I both enjoyed cleaning out the bowl and spoons after we had the brownies in the oven :), so I knew the brownies would be, too.  And were they ever!  Yum!  These things are soooo good!  Very addicting!  They don't look done in the middle when you take them out of the oven - they're still quite jiggly - but they set up as they cool.  They are very fudgy and soft, which we all loved, but I can see how it wouldn't be ideal for some people.  But like I said, we thought they were pretty amazing.  :)

Grain-Free Fudgy Brownies

1 cup almond butter
1/2 cup canned coconut milk
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/3 cup cocoa powder (I used half cocoa powder and half carob powder)
1/4 cup sucanat (optional... I added about 1/8 cup)
1/3 cup chocolate chips (use the highest % cocoa you can find)
1/3 cup chopped nuts (I left these off)

Preheat the oven to 350°F. Grease an 8 x 8 baking dish.

In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar, and chocolate chips.

Pour into the prepared baking dish and top with chopped nuts.

Bake for approximately 18 minutes.  The brownies will still be jiggly in the center, but they will set up as they cool down.  Wait until they have cooled completely before serving.  Store in the refrigerator.

This post is linked to:

Simple Lives Thursday at GNOWFGLINS

Pennywise Platter Thursday at The Nourishing Gourmet

Foodies Follow Fridays at Hella Delicious

Fight Back Friday at Food Renegade