- 5 oz. 80% cacao chocolate, broken into pieces
- 1/2 cup coconut oil
- 1/2 cup honey
- 5 eggs
- 1/4 tsp. salt
- 3/4 cup almond flour
- 1/3 cup almond butter
Last year I asked for Prevention RD’s Everyday Healthy Cooking cookbook for Christmas. Santa brought it, and after we were all stuffed with too many tasty treats, my aunt was lying on the floor, flipping through the cookbook.
She stopped on quite a few recipes and remarked about how good they looked. Then she asked what made me choose this particular cookbook. “I know her. Well, I internet-know her. The cooking message board I’m on, she’s on there.” My aunt was impressed.
So when Nicole asked on the board if anyone was interested in reviewing her new book, Prevention RD’s Cooking and Baking with Almond Flour, I immediately said yes. Almond flour and coconut flour are now staples in my pantry after the Whole 30 experience. Of course I wanted more recipes to make using almond flour! And of course I wanted to review a recipe!
I opted for these brownies because I also had a jar of almond butter hanging out in my pantry from the Whole 30.
Almond Butter Swirl Brownies
Source: Prevention RD’s Cooking and Baking with Almond Flour, p. 154
1. Preheat the oven to 375.
2. Add chocolate and coconut oil to a saucepan and melt over medium heat until smooth. Once smooth, stir in the honey and allow to cool for 10-15 minutes.
3. Whisk in the eggs, one at a time until fully combined, then whisk in the salt and almond flour. The mixture will be thick.
4. Spray a 8×8 baking dish with cooking spray (or grease with butter) and pour the brownie batter in. Smooth out with a spatula and then drop spoonfuls of the almond butter on top. Use the tip of a knife to swirl the almond butter into the batter.
5. Bake for 20 minutes. Let cool before slicing. Store leftovers in an airtight container in the fridge.
Yum! Healthy brownies! These are dense and rich and I probably skimped on the almond butter and shouldn’t have. I definitely don’t need these lying around the house so I’m going to take these into work.
I was impressed that Tom wanted to try them. He said the only difference he could taste is they were a bit drier than a non-gluten free brownie, but it wasn’t anything that couldn’t be cured with a glass of milk.