Over the weekend, I decided to get ahead of the game and test out a couple of recipes that I plan to make for my family in Tulsa for Thanksgiving. Since my Mom is taking care of the dessert basics (pumpkin pie, apple and pecan pies) I felt it my duty to make something clean. Is that super lame of me? Whatever. I stumbled upon this recipe by Sweet Laurel Bakery on The Chalkboard Mag and I adopted it for She’s in the Glow, using all organic ingredients and cutting the recipe in half. Let’s just say that my intern and I devoured the entire batch this morning – yes I want to die – but at least I find solace in the fact that these brownies are free of the following: refined sugar, gluten, soy, grain and dairy. Basically calorie free, right? Let’s just pretend.

INGREDIENTS: 

for the brownies (yields about 12 small pieces/ 9 larger pieces):

1/2 cup organic maple syrup
Organic Dates (pitted)
1 cup organic almond butter (you can use any nut butter)
1 organic and cage-free egg
1/2 tbsp vanilla extract
1/4 cup organic cacao powder
1/4 teaspoon himalayan pink salt
1/2 tsp organic and gluten free baking soda
3/4 cup semi sweet chocolate chips (you can use whichever level of chocolate you want here)
Edible gold (optional)

DIRECTIONS:

Preheat oven to 350.

Using a Vitamix or a serious blender, beat the maple syrup and the dates until creamy. Blend in the almond butter, then slowly add egg and the vanilla extract.

Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.

Pour batter into 4×4 pan lined with parchment paper. Bake at 350 for 30-35 minutes.

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