Oh My...Flourless Brownies

These completely flourless brownies are what memorable dessert dreams are made of:  every bite is moist, rich, intense, and completely delicious.  You'll not only take little nibbles to make the pleasure last just a little bit longer but you'll most likely commit to making another batch before you reach the end of the first one.

I found this recipe idea over at Elana's Pantry.  She always inspires me with her clever use of gluten free and wholesome ingredients. I altered her original recipe just a bit:  maple syrup and a little evaporated cane juice instead of agave nectar, a little extra water, a little easier on the dark chocolate chips.  The result was a batch of very addictive and decadent brownies, blissfully free of (cow) butter or flour.


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Flourless Brownies (makes a 9 x 13 dish) 16 oz almond butter, smooth and roasted 2 eggs, beaten 1/2 cup pure maple syrup 1/4 cup evaporated cane juice 3/4 cup room temperature water 1 tbsp vanilla extract 1/2 cup cocoa powder, unsweetened 1/2 tsp salt 1 tsp baking soda 3/4 cup dark chocolate chips 1/4 cup walnut pieces, optional    Preheat oven to 350F. Place the almond butter, eggs, maple syrup in your mixer and blend until smooth. Add the remaining ingredients (except for the walnut pieces) Mix again to combine . Oil a 9 x 13 ovenproof dish. Pour the batter into it and sprinkle with walnut pieces. Bake at 350F for 20-30 minutes (20 minutes will yield some seriously gooey brownies, so leave them for 30 minutes instead if you like yours more dry).