Flourless "Blondie" Brownies

Ingredients -- Ovo-Lacto Vegetarian (via Sunnysideups.org)

1 large egg
1/2 cup Honey, or some other keto sweetener
1 cup Salted Almond Butter (or some other nut butter)
1 tsp. Vanilla Extract
1/2 tsp. Salt (increase to 3/4 or 1 tsp. if your nut Butter isn't salted)
1 tsp. Baking Powder
1/4 tsp. Xanthan Gum
1 cup Chocolate Chips, and/or raisins, or your favorite nut pieces e.g. walnuts

Preheat oven to 350 degrees F.
   Prep an 8x8 inch baking pan by carefully lining it with foil (or parchment paper) and then spray the foil with nonstick cooking spray.
   In a large bowl, whisk the egg. Add in the honey (or sweetener) and whisk until well combined.
   Add half the Almond Butter and the Vanilla extract, and whisk well. It is helpful to stop whisking after half the Almond butter and    then switch to a big mixing spoon or fork, because the mixture thickens. When ready, add the rest of the Almond Butter.
   Finally, add the baking powder and salt, and whip until uniform in texture. (See note: if your almond butter is not salted, this really requires extra salt. The salt and the honey counterbalance each other.)
   Using a large spoon, stir in the chocolate chips.
   Pour the dough into the baking pan prepped with foil, and try to spread it evenly.
   Bake for about 30 to 33 minutes until the top solidifies, but it should still be soft and golden on the top. A toothpick inserted into the center will come out with a few moist crumbs but no real liquid (besides the melted chocolate chips) when done. The bars may look slightly under-baked at the top, but this is OK! Baking them further will cause the bars to become hard once they cool.
   After baking, allow the pan to cool on a wire rack for at least one hour before cutting up the bars. Store bars in a tightly sealed container at room temperature for up to 1 week..