Gluten Free Brownies
from Elena’s Pantry: http://www.elanaspantry.com/brownies/

1 16 oz jar of creamy roasted almond butter (I tried it with the raw stuff and it didn’t come out as well – so stick to roasted!)

2 eggs

1 1/4 cup agave

1 tablespoon vanilla extract

1/2 cup cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 cup dark or semi sweet chocolate chips (the original calls for dark, but I used semi sweet and loved the results since I didn’t have dark on hand)

Preheat oven to 325F.

1. Place the almond butter in a stand mixer with a paddle attachment and cream it on high speed for about 2 minutes until it’s smooth. You can also just use a hand mixer.

2. Blend in the eggs, one at a time until just incorporated. Add the agave and vanilla and blend again.

3. Blend in the cocoa powder, salt and baking soda, and mix until just combined. Add the chocolate chips in and mix by hand.

4. Grease a 9 by 13 inch pan and line the bottom with parchment paper. You can also use any shape pan you want. Just make sure that the batter only comes up about 1/2 an inch on the side of the pan. Essentially, you want the batter to just barely cover the bottom of the pan. Any higher and you end up having to double the baking time and even may end up burning the edges. Might have happened to me…

5. Bake for 35-40 minutes.