So, my attempt at making a wheat-free shortbread did not go as hoped for. Live and learn!
On the other hand, these brownies are amazing! The recipe comes from Elana’s Pantry, which tends to be reliable when it comes to producing tasty, healthy wheat-free baking. The recipe is simple and easy to make, although it could be a little pricey because you need a lot of almond butter, like almost an entire small jar, which runs around $7-10 around here.
The good news is that this recipe fills a 9×13 pan. Also, you could play with the flavours by using different chocolate chips. I used a combination of white chocolate chips and mint chocolate chips (not exactly the healthy choice but they work well enough for me). I used honey instead of the agave syrup.
I was surprised by how high the batter rose up while baking, and I also found that the brownies required the full 40 minutes of bake time. Even then, I think I could have baked them a bit longer, but the toothpick came out clean, so I pulled them out. They sank quite a bit as they cooled, but they still taste delicious. They are chewy, gooey, and you really don’t miss the flour at all!