Happy St. Patrick’s Day! And Kelly’s Brownies!
Top of the morning to y’all! 😀 I made the best brownies I’ve ever made or eaten since going gluten-free, sugar-free, and dairy-free! Seriously! They were so moist and fudgy, just how I like them! I used Kelly’s brownie recipe (which I’ve made lots of time before) but this time I used my homemade walnut butter (just walnuts and a touch of maple syrup ground together into a butter in my blend-tec blender) which had a different texture than my regular nut butters…more oily in a way but not separated or anything…just yummy! Anyway, I subbed walnut butter for the 1 c. of nut butter and I used Chocolate Liquid Stevia instead of Vanilla Liquid Stevia.
I also added 2 T. of water and cooked it about 10 minutes longer. I didn’t add chocolate chips. They came out so good! When they first come out they will almost seem too fudgy but are perfect for eating with a fork. They even have a bit of that crackly top that I miss from boxed brownies. And then if you let them cool they are easy to pick up and eat and still fudgy! Add some mint as she suggests for St. Patrick’s Day brownies! Really, these are the best I have ever had!!! Thanks Kelly!
PS. These are pretty delicious for breakfast the next day…just sayin’. 😉
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