Dairy Free Brownies

I get very excited now when I see a recipe for something "dairy free," so I'm feeling a little guilty about the title of this post. Yes, these brownies are in fact dairy free, but only because I swapped out a couple of ingredients. Otherwise, these are Rachael Ray's Basic Brownies. So nothing revolutionary--or even terribly creative--here, people. Just one woman's desperate longing for a little chocolate in her dairy free life.

Here's my ingredient list (compare with link above, if you wish):

1 3/4 C sugar (I ran out of sugar before reaching 2 C, so in an effort to be completely forthcoming, etc.)

1 C almond butter (the kind I used is lightly sweetened with maple sugar and salted, so if you use homemade or unsweetened, consider that when deciding the amount of sugar and salt you will use)

1 C melted dark chocolate chips

3 eggs

2/3 C flour (I always use less than what a recipe calls for in cakes and brownies, because I like the texture better. They seem gooier.)

Preheat oven to 350. Grease baking pan (9 X 9, or whatever you typically use for brownies). Blend almond butter and sugar. Add eggs one at a time, blending well after each, set mixture aside. Melt dark chocolate over very low heat, stirring constantly to avoid burning. Add chocolate to mixture. Add flour a little at a time while blending, so that mixture is consistent. Pour into pan. Bake for about 30 minutes (I would begin checking after 20 because everyone's oven is different.) Enjoy!