Egg-free, Grain-free, Cane Sugar-free Brownies (primal)

So I was looking around for egg free muffin recipes earlier today, and some how came across this recipe for egg-free, grain-free brownies.

I didn't have any xanthan gum, but I did have flax meal. After looking around the interwebs for subbing flax, I finally found that it's a 1:1 sub...for breads. That little tidbit escaped my notice for a bit.

I made the recipe exactly like she said, with the exception of honey - I used 1/3c xylitol - and the flax subbed for xanthan. My batter was incredibly dry and crumbly. So I decided to put a little whole milk in. And a little more. And a little more. Didn't work well enough, so I threw in some full fat sour cream. That did the trick! These brownies are soooo moist and chewy. The only thing I'd change is using almond butter without salt.

Here's the recipe:

1/2 t baking powder
1/2 t baking soda
3 T coconut flour
1 c almond butter (salt free)
1/4 t salt
2 droppersful liquid stevia (mine was actually Lemon Drop from SweetLeaf, but the lemon flavor is so minute, it made no difference)
1/4 t organic vanilla (maybe use a bit more if yours isn't organic - I find organic to be very strong)
1/3 c xylitol (I use XyloSweet)
1/4 c cocoa powder
1/2 c organic whole milk
1/2 c full fat sour cream

Mix all ingredients together with an electric beater or stand mixer. Pour into a small greased cake pan (I used a metal pan greased with organic coconut oil). Bake at 325 degrees for about 25 minutes.

Makes 18 brownies.

By my calculations, here is the nutritional breakdown per brownie:
Calories: 119
Fat: 9.2g
Sat Fat: 1.6g
Carbs: 8.2g
Sugar: 1.3g
Protein: 4g

If you make them, lemme know how they turn out!