Here's the original recipe: http://www.pecanbread.com/new/recipes/peanutbutterbrownies.html
I reduced the honey, just because I like to watch my carb intake. Also, I bake them in a toaster oven, so use a different temp/time. I go at 325 for 20 minutes and use a 9 X 9 glass dish. I'd say you could bake anywhere from 300 to 350 (almond butter and honey are more apt to burn, so some prefer to cook at a lower temp for a longer time). Just keep an eye on it the first time you do it. They will start to brown on the top, and a toothpick will come out clean. They will be very poofy when you pull them in the oven, but often times sink in the middle as it cooks. Not that it matters, because they still taste great
There's a very similar recipe at http://www.pecanbread.com/new/recipes/peanutbuttersquashbrownie.html . The only change is that you add a half a cup of butternut squash (and also cook a bit longer since there's more moisture). Another good variation is to add 1/4 cup pureed beets and 1/4 cup pureed carrots. Sounds totally gross, but they are very good. Just don't eat them if you have D, because they can be used as a remedy for constipation ;-).
34 years old, Crohn's disease for 15 of them
Resection of ileocecal valve on 09/22/09
Current Meds: LDN, Pentasa, Effexor XR, Zyrtec
Supplements: 3 kinds of Fish Oil, Multi-Vitamin, Vitamin D, Calcium, Magnesium, Coconut Oil, Garlic Oil, CoQ10, Enzymes
SCD since 12/01/08 - eating Stage 3 foods