Gluten-Free Chocolate Chip Brownies

1 16-ounce jar salted almond butter, smooth roasted

2 eggs

1-1/4 cups agave nectar

1 tablespoon vanilla extract

1/2 cup cocoa powder

1/2 teaspoon celtic sea salt

1 teaspoon baking soda

1 cup dark chocolate 73%

1. In a large bowl, blend almond butter until smooth with a hand blender.
   
2. Blend in eggs, then blend in agave and vanilla.
   
3. Blend in cocoa, salt and baking soda, then fold in chocolate chips.
   
4. Grease a 9 x 13 pyrex baking dish.
   
5. Pour batter into dish.
   
6. Bake at 325° for 35-40 minutes.

Makes about 24 brownies. Source: Elana's Pantry