This is a re-post of a brownie recipe that is just amazing! I have tweaked it a bit to remove the agave and I think it is even better now. ENJOY!!!

Chocolate Chip Brownies
-1 (16) ounce jar salted almond butter, smooth roasted (Trader Joe’s has a great one)
-2 eggs (happy chickens please, it makes a difference!)
-1 ¼ cup total of honey and maple syrup ( I use more maple than honey…. honey can take over if you let it.)
-1 tablespoon vanilla extract (glass bottle)
-½ cup cocoa powder
-1½ teaspoon organic instant coffee (we have gone over why organic right?)
-½ teaspoon Himalayan salt (it contains many trace minerals that are not in regular salt. I use it for all of my cooking.)
-1 teaspoon baking soda
-1 cup dark chocolate 73% (or more, they are brownies!!!)
– lots of walnuts not chopped too much

1. In a large bowl, blend almond butter until smooth with a hand blender or even use a wooden spoon
2. Blend in eggs, then blend in maple/honey and vanilla
3. Blend in cocoa, instant coffee, salt and baking soda, then fold in chocolate chips & nuts
4. Grease a 9 x 13 metal baking dish (I like the dish to be a bit bigger)
5.Pour batter into dish
6. Bake at 325° for 35-40 minutes (less time worked for me)

Serve with homemade vanilla ice-cream and a smile!

Be Well- Dr. C

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