This recipe is adapted from Food and Yoga for Life
These have to be one of the best grain-free brownies I’ve ever made. They came out moist and very chocolatey. Everyone said that they really liked them….even my dad! That means they’re really good!
What I adapted in the recipe-I filled the 1/3 measuring cup half way with pecans and the other half with almonds. Omitted the chocolate chips. For the frosting- Used almond butter instead of cashew butter, and omitted coconut oil. Topped my brownies off with almonds instead of walnuts.
Whisk wet ingredients into the dry.Fold in the nuts.Add to a baking pan. I added mine into a parchment covered bread pan. After baking allergy-friendly desserts for so long, I’ve come to realize that the bread pan works the best. Especially with the parchment paper. It’s very easy to pull out and cut the baked good however you’d want without it falling apart. Brownies out of the oven….or at this point, brownie bread! Chocolate frosting.Cut the brownies into squares and then frost.
Top with nuts, and enjoy! It’s so decadent and delicious.
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