Almond Butter Raspberry Brownies

I think one of the most distinct memories I have of brownies growing up is that I got to lick the bowl.  If I helped my mom make them, my reward was licking the bowl.  I’m not sure why I was so infatuated with it.  Perhaps the batter just tasted so much more awesome than the baked brownies.  I even tried to figure out a way to secretly make some as a snack one day after school, but realized my mom would be onto me if there was a large amount of raw brownie batter in the trash or sink. 

You can certainly lick the bowl after you make these brownies, though I will warn you that the finished product is waaaaay better.  These brownies don’t have the usual ingredient list, but they taste amazing and have a lovely cakey and slightly fudgy texture.  Miraculously, this is all done without eggs, butter, or flour.  Woo hoo!  I decided to throw in some raspberries, but you can leave them out or use any other type of berry with great results.  And, since I’m so precise, a few of the measurements below are in handfuls. 

Almond Butter Raspberry Brownies
This batter is quite a bit thicker than regular brownie batter, so you will have to spread it into your pan, then add the berries on top.  If the almond butter you are using is freshly ground or homemade, you may have to add a tbsp or two of oil to the batter so it isn’t too dry.  Since there’s no flour, butter, or eggs, these are grain free, gluten free, and vegan! 

8 oz almond butter (by weight)
2 tbsp flaxmeal plus 6 tbsp water (or 2 eggs if you aren’t making it vegan)
1/2 cup organic cane sugar
1/2 tsp almond extract
1/4 tsp fine grain sea salt
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
two handfuls of vegan chocolate chips (optional)
large handful of fresh raspberries

Preheat your oven to 325 degrees and line an 8×8 pan with parchment paper.  Combine the flaxmeal and water in a small bowl and set it aside to thicken for 10-15 minutes.

In a large bowl, combine the almond butter, flax mixture, almond extract, sugar, and salt until a smooth mixture forms.  If you want to make it easier, you can do this step in a food processor or blender.  Next, add the cocoa powder, baking soda, and chocolate chips (if using).  Mix until a thick, but uniform batter forms.  Pour or spoon the batter into your prepared pan and smooth it out into an even layer with a spatula.  Scatter the raspberries over the top of the batter, and then gently press them down a bit into the batter (the batter will bake up around them).  Bake for 25 to 30 minutes until a tester inserted into the middle comes out clean.  This recipe will make 9 to 12 brownies, depending on how large you cut them.  Enjoy!