Fudge Pan Brownies

Contributed by our good friend Erin Porter. Check out her wellness blog for this yummy recipe and many others at: eatpraygetwell.com


1 cup almond butter
2 organic eggs
¾ cup xylitol or monk fruit
1 tsp vanilla extract
½ tsp apple cider vinegar
¼ cup unsweetened cocoa powder
2 Tblsp. Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
½ tsp sea salt
½ tsp baking soda


    1. Preheat the oven to 350°F. Spray TWO square or round metal cake pans with either a non-stick butter or coconut oil spray.
    2. In a medium size bowl beat the eggs then add the almond butter, vanilla, and the apple cider vinegar.
    3. Add xylitol, cocoa powder, flour, salt and baking soda and mix well. Place half of the dough in each pan and spread it out until it’s even. This will take a little work as the dough is very sticky but if you use a rubber spatula this makes it much easier.
    4. Bake for 10 minutes. Do no overcook. Do not be concerned if the center looks too moist. Once they cool in the refrigerator for 2-3 hours they will be perfectly moist (but not too moist) and chewy. I keep the brownie in the pans and store it in the refrigerator covered with plastic wrap. It’s doesn’t stick around long in my house anyway!