For some reason, I was in the mood for brownies this week (it might have had something to do with Dr. Oz having a brownie that I can't eat (it has whole wheat flour -- I can only eat sprouted wheat). So I decided to get a recipe that I could use as a guide. It was a pretty standard recipe, but I changed it (I don't even know where I got the recipe and I just jotted some notes down), and this is what I did:
I took 1/2 cup of organic natural (the only ingredients in this peanut butter are peanuts and salt -- if you, or someone you might give the brownies to, is allergic to peanuts, you can use almond or cashew butter) -- and put it in the top of a double boiler to soften a bit. In the meantime, I put 1/2 cup each of almond and sorghum flours, 2/3 cup of all natural cocoa powder, stevia equivalent to 1 cup of sugar, 1/4-1/2 cup chopped nuts of your choice (I used pecans this time). Then I added the somewhat softened peanut butter (I use chunky organic from Shop-Rite) and then added 1 cup of almond "milk" (unsweetened Almond Breeze Vanilla) and 1-2 teaspoons of vanilla (all natural, alcohol free, optional). Stir until everything is blended.
Line an 8"x8" pan with non-stick aluminum foil or regular foil and parchment paper and pour the batter in and even it out. Put in the oven at 245 degrees for about 2 hours or under baked through. In the meantime, to make the frosting, take 3-6 Tablespoons peanut butter in the top of the double boiler, add stevia equivalent to 1/2 - 1 cup sugar (to taste) and 1-3 Tablespoons cocoa powder. Blend together while it's over the boiling water of the double boiler and add almond milk as needed (by the tablespoon or 1/8 cup) to make it spreadable. When you take the brownies out of the oven, before they cool, spread the frosting evenly on the brownies. When they cool, cut into 16 squares (4 x 4) and enjoy. (I put them in a container in the refrigerator so they wouldn't spoil).