This is another wheat-free brownie recipe from Elana’s Pantry. I really enjoyed her brownie recipe that I blogged about last month, but that recipe requires an entire jar of almond butter and I am not prepared to go through that much almond butter on a regular basis.
I followed this recipe as it is written, although I would likely try substituting honey for the agave syrup and coconut oil for the grapeseed oil if I were to make it again. The only change I did make this time was to completely ignore the walnuts, because my kids tend to not like nuts in their brownies. I don’t mind nuts in my brownies, so that might be something else I would change-up in the future.
These brownies are very rich and gooey, kind of cake-like. While they are indeed delicious, I think I actually prefer the recipe with the almond butter.