1 jar creamy almond butter
2 organic eggs
1/2 cup organic cacao powder
1 1/4 cups Yacon syrup
1 tbsp vanilla extract
1/2 tsp Celtic sea salt, fine
1 cup dark chocolate chips (soy free and dairy free)
1 tsp non-aluminum baking soda
Blend almond butter until smooth with a mixer or hand blender.
Blend in eggs, then add Yacon and vanilla.
Add in and blend cacao, Celtic sea salt and baking soda.
Fold in chocolate chips, reserving 1/8 cup to sprinkle on top of brownies.
Pour batter into pan.
Bake at 325 degrees for 35-40 minutes. Keep an eye on brownies.