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Almond Brownies

Yields1 Serving

A nutty dense brownie great for


 ¾ cup Great River Organic Milling Barley Flour
 1 cup Great River Organic Milling Whole Wheat Pastry Flour
 1 cup Great River Milling, Gluten Free, Super-Fine Almond Flour
 1 ¼ cups cocoa powder
 2 tsp baking powder
 ½ tsp salt
 ¾ cup organic creamy peanut butter
  cup canola oil
 2 eggs
 2 tsp vanilla
 1 cup brown sugar
 ½ cup chocolate chips *optional
 12 cups dry roasted almonds *optional topping

Heat oven to 350 degrees. Grease a 9" x 13" pan.


With mixer or fork, beat together the peanut butter, oil and eggs until smooth.


Add sugar, vanilla and cocoa powder and beat again.


In separate bowl, blend flours, baking powder, and salt.


Combine two mixtures and add chips (if desired). Stir until well blended. If mixture seems too stiff or dry add a tablespoon or two of water or milk.


Spread in pan and bake about 30 minutes.
Add optional almonds to top after 20 minutes of baking.
Do not over bake.