My cravings are overwhelming and obnoxious. I set out to make muffins for morning breakfast, but ended up making brownies instead. I used this recipe as a guide. I’m extremely happy with how well they turned out, considering I didn’t follow the recipe exactly, and flourless recipes tend to be a bit more picky. They’re rich, dense, fudgy chunks of pure joy and apart from the sugar, they’re not too trashy.
Preheat oven to 325F, grease a 9×13 glass baking dish with oil or butter
With an electric hand mixer (or have the brute squad do it by hand with a spoon), mix together:
-16oz creamy nut/seed butter -I used 6oz almond butter, 6oz homemade cashew butter, and 4oz homemade tahini. Peanut butter will give the brownies a strong peanut buttah taste, which also sounds wicked good.
-1C sugar+1/4C honey or other liquid sweetener
-1/4C heavy cream
-1/2C dutch process cocoa powder
-1t espresso powder (optional)
-1t baking soda
-1T vanilla extract
After mixture is homogenized, stir in 1C of bitter or semisweet chocolate chips
Pour mixture into prepared dish, and spread evenly with spatula
Bake for 40 minutes. Allow to cool at least one hour before slicing. Do your best not to eat the entire pan.
Makes 24 brownies