Of course you are!

I made these brownies on snapchat a couple weeks ago (username: ambitiouskitch) and found that several of you ended up making them and tagging me on Insta. This is giving me some incentive to post more Snapchat recipes and not simply video clips of my cat drinking water out of a tea cup.
By the way, how was your weekend? If you loved this short article and you would such as to obtain even more facts regarding stuffed zucchini boats calories kindly see our own web-page. Are you currently freaking out because September is nearly here? I am. It’s slowly getting a little bit cooler during the evenings and the sun appears to be establishing eariler each day. I’m not really ready! Or maybe I am? Because Sept = everything pumpkin.
Yet I actually realize we aren’t now there quite however… so today I present you with another zucchini recipe! I’m uncertain if you’re excited or just simple annoyed at this point. I should have known as it zucchini month on Ambitious Kitchen because it’s basically experienced everything I’ve made.
Now if you haven’t tried zucchini in baked goods, that is a great recipe to start with. Why? It’s easy, manufactured in one dish, HEALTHY and freaking delicious.
We tested this formula 5 times to attain the ideal consistency, consistency and perfect flavor. The trick is to add a little bit of coconut oil towards the batter to make these ooey-gooey excellence.
While these don’t necessarily taste like your typical buttery brownie, they’re super moist and gooey, like all brownies ought to be. I would say that they are even more of a combination between a cakey and fudgy brownie, but definitely not dense.
As well as the raspberries really do add a lot here! I used a reduced glucose raspberry jam from Trader Joe’s and swirled it in, then added raspberries at the top for a little pretty display (plus drizzled chocolate).
I do want to remember that I did test a batch of the brownies with fresh raspberries within the batter, however they arrived too moist and almost fell apart, if you still want the raspberry flavor I suggest using jam.
If you help to make anything from AK, make sure to tag #ambitiouskitchen on Instagram – I really like seeing your creations and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Grain Free Raspberry Almond Butter Chocolates Chip Zucchini Brownies
Calories: 145
Fat: 9.8g
Sugars: 12.6g
Glucose: 9.3g
Dietary fiber: 2.2g
Protein: 3.7g
Food: Brownies, Pubs, Grain Free of charge, Paleo, Gluten Free of charge, Dairy Free, Healthy
Prep period:
10 mins
Cook period:
20 mins
Total period:
30 mins
Ingredients
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sodium (only when your almond butter isn’t salted)
1/2 cup chocolate chips, divided
3 tablespoons low sugars raspberry jam
Raspberries for garnish, if desired
Instructions
Preheat oven to 350 degrees F. Grease 8×8 inches pan with nonstick cooking spray.
Press zucchini of surplus moisture using a paper towel.
In a large bowl, mix jointly zucchini, almond butter, egg, coconut oil, vanilla and maple syrup until steady in consistency. Add cocoa powder, baking soda and salt. Combine until just combined. Mix in about 1/2 of the chocolates potato chips. Pour batter into ready skillet. Spoon jam by teaspoonful onto the very best of the batter then take a blade and swirl the jam in to the batter a few times.
Bake for 20-25 mins or until toothpick inserted in to the middle arrives almost clean. Remove brownies from oven and transfer skillet to a wire rack to cool.
Place remaining delicious chocolate chips in a small saucepan over low heat. Stir chocolate until totally melted after that drizzle over the top from the brownies. I love to also sprinkle mine with just a little sea sodium but it’s your decision. Cut into 16 brownies
These look amazing!
I’ve a subsitution question: it’s extremely difficult to find almond butter in switzerland, the only real almond-based fat” available is in a very liquid type and fails well together with your quality recipes. Would it end up being possible to replacement with another nut butter, like peanut butter?
How much sodium to add?
These look like perfection!
While I am not quite looking forward to the end of summer months… I AM getting excited about a good excuse to carefully turn on my oven 24/7. Baker @ heart <3 most surely.

It's only fair to share...Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn