Almond Butter Brownies

Ryan is hard to please when it comes to baked goods. If he doesn't love something, I can tell. He looooved these - that's how you know they're DELISH.

The recipe calls for an entire jar of almond butter, which makes these some 'SPENSIVE brownies, but so worth it. The butter vs. flour base keeps them moist for an entire week. It also makes them a little salty-sweet, which is my favorite kind of sweet. They're from Elena's Pantry. Elena is awesome. You can check out her blog here. 

{Almond Butter} Brownies

• 1 (16 ounce) jar creamy roasted almond butter
• 2 eggs
• 1 ¼ cups agave nectar (If you think you'd like them a little sweeter, you may sub 1c raw honey)
• 1 tablespoon vanilla extract
• ½ cup cacao powder
• ½ teaspoon celtic sea salt
• 1 teaspoon baking soda
• 1 cup dark chocolate chips (I used dairy & soy free Enjoy Life Chocolate Chunks)

1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cacao, salt and baking soda, then fold in chocolate chips
4. Grease a 9x13 inch Pyrex baking dish (I used coconut oil for this)
5. Pour batter into dish
6. Bake at 325° for 35-40 minutes

Makes about 24 brownies (Or if you're us, about 18 because we eat them brick-sized)

The link to this recipe is RIGHT HERE.