double dark chocolate almond butter brownie

Good morning!

Joe’s been a lucky dog lately.  He’s gotten a walk just about every day.  Today I woke up to the rain I knew was coming… so I’m debating whether I take him on a walk or not.  It’ll probably turn into a yes.  Walking is good for bringing on a baby. ;)

Brownies are totally good for bringing on a baby too right?  I must have thought that yesterday.  We were out and about running errands and had lunch out.  All I could think about was cookies right after we ate.  I wasn’t even hungry I just wanted a cookie.  I needed a cookie.  We were in a ‘mall’ (old with barely any stores in it) where Jacob was looking in a bike shop.  I went wandering around looking for a rest room, but really went searching for that cookie too.  Alas, they had no mrs. fields there with warm, fresh out of the oven cookies.

When we got home, I got to baking.  No cookies, but brownies made an appearance.  Brownies are just so much faster to throw in the oven than cookies. You mix, pour, press and bake.  They’re warm and gooey when they come out.  Crazy chocolately and just plain delicious.

I based this recipe off my pomegranate and almond butter brownies.  Instead of pomegranates I threw in dark chocolate chunks.  It was a good idea.

Double Dark Chocolate Almond Butter Brownie
Makes 9 squares

Adapted from pomegranate and almond butter deep dark chocolate brownies


  • 1 egg
  • 2/3 cup natural cane sugar
  • 1/4 cup almond butter
  • 2 tbsp canola oil
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder (half dutched cocoa and half dark chocolate)
  • 2/3 cup whole wheat pasty flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/4 cup dark chocolate chunks (or chips)


  1. Pre-heat your oven to 375 degrees.  Coat an 8 x 8 glass dish with oil spray.
  2. In a mixing bowl, or bowl with a hand mixer combine the egg, sugar, almond butter, oil and extract.  Mix for 3-4 minutes until well combined.
  3. In another bowl combine the cocoa powder, flour, baking soda, baking powder and salt.  Pour into the wet ingredients and mix until combined.  Stir in the chocolate chunks.
  4. Press the brownie mixture into the dish.  The mixture will be very, very thick.  Bake for 20 minutes, or until a toothpick comes out clean.  Allow to cool before slicing.

Pregnant me has felt starved all the time these past few days.  I eat, and then 30-60 minutes later it’s like I haven’t even eaten!  Guess I’m just fattening up this little guy. :)  I should probably do that with something other than brownies…

Any day now he’ll pop out!

Do you have a go-to brownie recipe you love?  I want to try out Katie’s healthy chocolate brownies sometime.  Love how fudgey they sound.

Time to suit up and head out in the rain!



Cinnamon Vanilla Bean Almond Butter

Yum! I cannot wait for you to read about the deliciousness Michelle is about to share!  This is definitely a recipe I’m going to try when I get home.  Nut butters are my favorite!  Plus anything with cinnamon and vanilla just make me smile big time. Open-mouthed smile


Hello Get Healthy with Heather readers!  My name is Michelle and I blog over at A Voracious Appetite.  Much like Heather, I like to create healthy recipes that taste good too.  Because if it doesn’t taste good, I’ll be honest with you, I probably won’t eat it. :-)

One of my all time favorite foods that is healthy and tasty is nut butter.  If you’re an avid reader of healthy living blogs, then you probably know I’m not alone.  Whether it be peanut butter, sunflower seed butter, or almond butter, I love them all.  Today I’m going to share with you my latest nut butter creation, Cinnamon Vanilla Bean Almond Butter.

Making nut butter from scratch may seem intimidating but it’s really pretty easy.  I’m going to walk you through it step by step so that you can do the same in your own kitchen!

Cinnamon Vanilla Bean Almond Butter


  • 2 1/2 cups raw almonds
  • 2 Tbsp maple syrup (or more, to taste)
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • dash of salt


Preheat oven to 325 degrees.  Spread out the almonds onto a baking sheet.

Roast almonds on a baking sheet for 10 to 15 minutes, stirring every five minutes or so.

Once the nuts have cooled for a few minutes, put them into your food processor and begin to process.

It should take about 7 to 10 minutes before the nuts begin to butterize.  The picture below shows the nuts after they’ve been processed for about 5 minutes.

Meanwhile, scrap out the contents of one vanilla bean.  After the almonds have begun to butterize, add the maple syrup, cinnamon, and vanilla bean.  At this point my nut butter was forming large clumps so I added one tablespoon of coconut oil to smooth it out.

Feel free to add more maple syrup and/or cinnamon to taste.  Last of all, add a dash of salt.

With a little patience and a food processor, making nut butter from scratch couldn’t be easier.  And the taste?  Let’s just say it’s well worth the effort (and that I may have eaten my weight in almond butter the night I made it).  Just sayin’.

Thanks for reading my guest post and stop by A Voracious Appetite if you get a chance.  I’d love to hear from you!

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Cookie Dough Nut Butter

Glad the Goliath Burger was a hit yesterday!  I know we can’t wait to have it again.  Once the sun comes out and the grill fires up we’ll be making them out there.  I can assure you they’ll taste even better off a charcoal grill.

In the midst of the weekend I found myself with no nut butter on hand.  I was out of peanut butter, almond butter was no where to be found and I was away from my food processor the majority of the time.

How I survived I’ll never know.

When I returned to my favorite kitchen appliance, I put it right to work.


I had a large bag of almonds on hand and a moderate amount of cashews.  Instead of making 2 nut butters I combined them into 1.  With a hint of vanilla and pinch of sea salt this almond-cashew butter was transformed into a cookie dough like heaven.


A spoonful of this chilled with a few chocolate chips is just as decadent as a spoonful of actual cookie dough. 

Really, it was so good!


There wasn’t even any sweetener added in.  The cashews are naturally a bit sweet and ultra creamy.  What gives it the signature cookie dough taste is the vanilla.  I was a bit heavy handed with the vanilla, but when you want vanilla, I say go for it.

No holding back.


You will not be disappointed.  Make this right now and then you tell me.  What does it remind you of?


Toasted Almond & Cashew Cookie Dough Butter


  • 2 cups raw almonds
  • 1 cup raw cashew pieces
  • 1 tsp coconut oil
  • 1 tbsp pure vanilla extract
  • 1/8 tsp sea salt


  1. Heat a large, dry skillet over medium-high heat.  Add the nuts to the pan and toast for 8-10 minutes, until fragrant and lightly toasted.  The cashews will be visibly toasted before the almonds.
  2. Allow to cool for a few minutes then add to the food processor.  Run on high for 12-15 minutes, scrapping down the sides every few minutes.  This taste a lot more patients then peanut butter making, but it’s worth it in the end. 
  3. Once smooth add in the oil, vanilla and sea salt.  Run on high for 1-2 more minutes.  The vanilla takes away a bit of the smoothness, but adds to much wonderful vanilla flavor.
  4. Store in a glass jar.  Refrigerate if you won’t use it all within 1-2 weeks.

Print this recipe!


Like what you read?  Subscribe to the feed or by email to be the first with your hands on new healthy, budget friendly recipes, kitchen how-to’s, fitness tips and home workouts with some life and home balance thrown in there. 

Leave a comment below or email me at gethealthywithheather@comcast.net to connect, ask any questions or share your thoughts.