Almond Butter Brownies

​Are you hungry? What if I told you these brownies were packed with protein, fiber, and iron… Getting hungrier? I am!

​A few weekends back, I attended a WOW Bloggers conference in New York City and had the privilege of meeting with some awesome “better for you” brands like Ester-C, ChildLife, and Regular Girl. At the end of the event, we got to take home some serious goodies, like at least 30lbs of amazingness that I shamelessly dug through on the train. Amidst the bags of treats, books, and vitamins were three beautiful jars of MaraNatha Almond Butter.

Almond butter is like a liquid gold in our house. It’s a bit pricey, yet we use it daily on sandwiches. I’ve always seen recipes which call for huge amounts of almond butter, and just couldn’t justify it in my frugality. But after the conference, I had three new flavors to play with!

First on my list of things to make were almond butter brownies.  I found a recipe from Chocolate Covered Katie and changed it up a bit to fit what I had in my pantry.

​I blended some gluten free oats into flour in my nutribullet with that strange adapter that I had never actually used before, and then added the rest of the dry ingredients.
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The final touch was the creamy maple almond butter. I added one cup, and a bit of milk to get the right batter consistency. Unlike normal brownie batter, this batter is safe to enjoy right off the spoon because it’s free of eggs. Good news for people with allergies and/or chocolate addictions! 

Then simply cook it at 325 degrees for 20 minutes.

When you remove if from the oven, it will still be gooey, so this is when the hard part comes in. You have to let it sit for 30 entire minutes while the delicious smell fills your house.  Try to stay busy, and not pick at the crust, but if you have to, I won’t tell ;)
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We demolished these brownies way faster than I’ll admit online... and the best part was, my midwives called a week later and were so impressed with my iron levels, I’ve got to  thank MaraNatha! 
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Main Ingredients1/2cupoats, (gluten free, if needed)
1/2cupsugar
1/4cupcocoa powder
1 1/2tspbaking soda
1cupalmond butter
2tbsmilk of choice

Preparation1Preheat oven to 325 degrees and grease an 8-inch baking pan.
2Grind 1/2 Cup of oats in a food processor until it becomes very fine like flour.
3Mix the oats, cocoa powder, sugar, and baking soda until smooth.
4Add in one cup of almond butter and mix well.
5If the batter is thick and difficult to mix, add 2 Tbs of your milk of choice for a thinner batter.
6Bake 20 minutes.
7Allow the brownies to rest for at least 30 minutes before cutting into them for a gooey treat, or let them sit overnight for a firmer brownie.
8Enjoy!