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
Ingredients
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
Directions
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- Preheat the oven to 350°F. Spray TWO square or round metal cake pans with either a non-stick butter or coconut oil spray.
- In a medium size bowl beat the eggs then add the almond butter, vanilla, and the apple cider vinegar.
- 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.
- 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!