Brownies

• 1 (16 ounce) jar creamy roasted almond butter
• 2 eggs
• 1 ¼ cups agave nectar- I use Honey always instead of agave nectar! 
• 1 tablespoon vanilla extract
• ½ cup cacao powder
• ½ teaspoon celtic sea salt
• 1 teaspoon baking soda
• 1 cup dark chocolate chips

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 cacao, salt and baking soda, then fold in chocolate chips
4. Grease a 9x13 inch Pyrex baking dish
5. Pour batter into dish
6. Bake at 325° for 35-40 minutes

Makes about 24 brownies