If y’all are anything like me, you sometimes just get that craving for a good, gooey, chocolate-y brownie!  Well, that was me the other night.  However, I wanted to create something that was a bit healthier than the traditional American favorite.  So, I picked up some almond butter and honey at my local Kroger and got to work with what I had at home.

I knew I wanted to make these dairy-free, and I had a couple avocados that were really ripe and ready to use, so I decided to use those instead of butter.  After adding those and semi-mashing them, I added an entire 12 oz. jar of almond butter.  I prefer the Maranatha brand that has no sugar or salt added.  But, feel free to use whichever kind is your favorite.  I also really like Justin’s Vanilla Almond Butter, but remember that if you use this one, you will have to adjust the amount used, as it’s a 16 oz. jar (not to mention that there’s sugar in this one).

Next, I added a whole 12 oz. jar of honey and mixed it really well with a whisk.  However, I recommend using a hand mixer to make sure that it’s thoroughly mixed and that there’s no chunks.  Then, I added 1 egg and 1 teaspoon of pure vanilla and mixed again until smooth.

Finally, I added the dry ingredients: 3 heaping scoops of Arbonne Chocolate Protein Powder (my fave), high quality cocoa to taste (I added around 1/4 cup), and 1/4 teaspoon each of baking soda and Pink Himalayan Sea Salt.  I then mixed it one last time before pouring it into a greased 8-Inch Pyrex Dish and baking it for 26-30 minutes at 350°F.

After they’re done, try to be patient enough to let them cool (hehe) before devouring one…or two.  Be sure to share the love & ENJOY!!

Almond Butter Protein Brownies

Preheat oven to 350°F and lightly grease an 8-Inch Pyrex Dish.

In a large bowl, add the following:

2 extra ripe avocados, mashed well

Next, add the following & mix well with a hand mixer:

12 oz. almond butter

12 oz. honey

1 egg

1 tsp. pure vanilla

Then, add the dry ingredients and mix again until combined:

3 heaping scoops of Arbonne Chocolate Protein Powder

cocoa, to taste (I added around 1/4 cup)

1/4 tsp. baking soda

1/4 tsp. pink Himalayan sea salt

Bake for 26-30 minutes or until a toothpick comes out clean.  The edges will look done, and the top will start to look a bit cracked.  This is perfect for a done, yet gooey, brownie!  Let cool completely before digging into one (or two, or a few)!  Enjoy!!

xoxo,

miranda kay

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