Fudgy almond butter brownies made with almond butter, almond flour, cocoa powder and pure maple syrup. They also happen to be vegan, gluten-free, grain-free and insanely delicious. If you love chewy brownies this recipes for you!
These fudgy almond butter brownies may just be your new favorite brownie. They’ve got all the characteristics of your favorite chewy, fudgy brownies but made with none of the traditional brownies ingredients. Yes, that’s right. No butter, oil, flour or eggs. But I promise you they’re delicious.
This recipe came to be from another successful attempt to use almond butter in everything (like these almond butter molasses cookies) and making a special chocolate treat for Valentine’s Day.
Fudgy Almond Butter Brownies
The base of these fudgy brownies is smooth almond butter. I like the roasted unsalted from Trader Joe’s or Whole Food’s. Almond flour and a flax or chia egg provide the structure. For an extra chocolate flavor, the recipe calls for both cacao powder and melted chocolate chips which create a deep chocolate flavor in every bite. These chewy vegan brownies are naturally sweetened with coconut sugar. Mind you, coconut sugar is still sugar, but it does have a slightly lower glycemic index and give baked goods a subtle caramel flavor. I hope you love these fudgy almond butter brownies as much as I do. I can’t wait to hear what you think!
Nourished by Nutrition Facts:
These healthy-ish brownies are made with wholesome ingredients. They’re rich and calorically-dense just like your typical brownies but made with more nutrient-dense ingredients.
Healthy Fat – The base of these cookies are made from almond butter and almond flour. This creates a nutrient-dense and delicious cookie made from healthy fats. Healthy fats like those found in almonds are essential for healthy skin and hair, keeping our cells intact and stabilizing our blood sugar. The majority of fat found in almonds are monounsaturated fats which are known to help reduce the risk of heart disease. Healthy fats are also necessary for the absorption of the fat-soluble vitamins, A, D, E, and K.
Cacao Powder – Cacao powder is the part of the cocoa beans that remains after cocoa butter is extracted at a low temperature. This is what gives chocolate a bitter taste. It gets touted as a superfood, but for good reason.
Antioxidants – most notably flavonoids and polyphenols. These compounds help fight your free radicals that contribute to inflammation, aging, and other diseases like heart disease, cancer, and Alzheimer’s.
Minerals – high in magnesium, iron, zinc, potassium, phosphorus and copper.
When choosing cacao powder or chocolate, look for raw cacao or the darkest chocolate possible (70% cacao or higher). Cacao powder differs from cocoa powder. Cacao powder goes through less processing and retains more antioxidants and nutrients, and therefore health benefits.
IF YOU LOVE THESE fudgy vegan Almond butter brownies, YOU’LL ALSO ENJOY THESE RECIPES:
- Cacao Tahini Collagen Bites
- Hazelnut Butter Brownies – Dolly and Oatmeal
- Chocolate Studded Coconut Oil Brownies – Oh Lady Cakes
- Sesame and Sea Salt Dark Chocolate Brownies – Happy Hearted Kitchen
- Date-Sweetened Vegan Brownies – Will Frolic For Food
Almond Butter Brownies
Fudgy almond butter brownies made with wholesome ingredients. You’ll never guess these chewy brownies are grain-free and vegan.
- Prep Time: 10 min
- Cook Time: 23-25 min
- Total Time: 33-35 min
- Yield: 12-16 brownies 1x
- 1 cup smooth almond butter
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1/2 cup coconut sugar
- 2 tablespoons ground flax or chia + 1/3 cup water
- 2 tablespoons almond milk
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup dark chocolate chips, melted
- 2 tablespoons cacao nibs or more chocolate chips (for topping)
- Sea salt flakes (for topping)
Preheat the oven to 350F. Line an 8×8 baking tin with parchment paper. Make the flax or chia egg by combining the ground flax or chia seeds with water. Let sit for 5-10 minutes until a gel forms.
In a medium bowl, mix together the almond butter and coconut sugar. Add the flax/chia egg, almond flour, cocoa powder, baking soda, salt and almond milk and mix well. The dough will be thick and slightly sticky. Once mixed, add the melted chocolate chips and mix until evenly distributed. Pour into the lined baking tray and smooth with a spatula. Sprinkle the cacao nibs on top and gently press them into the batter.
Place in the oven and bake for 23-25 minutes. Test with a toothpick to see if they’re done. The toothpick should come out almost clean. Careful not to over bake for fudgy brownies. Let cook for at least 15 minutes before cutting. Finish with sea salt.
Store leftover brownies for 3-5 days in an airtight container on the counter or the fridge.
You can use cacao powder or unsweetened 100% cocoa powder, just make sure there is no sugar added. I like the roasted unsalted almond butter from Trader Joe’s or Whole Food’s. You can try substituting another nut or seed butter, just make sure it’s smooth and runny. Look for nut and seed butter with no added sugar or oils. The ingredients should be just the nuts and seeds or with a little salt.
*this recipe was updated from the original recipe published in 2019. The original recipes included 6 tablespoons cacao or unsweetened cocoa powder and 1/3 cup coconut sugar. The chocolate chips were not melted.
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