Rich, fudgy almond butter brownies made with wholesome ingredients. You’ll never guess these chewy brownies are grain-free and vegan.
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 rest of the ingredients except the chocolate chips and mix well. The dough will be thick and slightly sticky. Once mixed, add the 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. Finish with sea salt.
Place in the oven and bake for 24-26 minutes. The edge of the brownies should be slightly crisp. You can test with a toothpick to see if they’re done. The toothpick should come out clean. Careful not to over bake for fudgy brownies. Let cook for at least 15 minutes before cutting.
Store leftover brownies for 3-5 days in an airtight container on the counter or the fridge.
These brownies are rich and very nutrient-dense since they are made from almond butter and almond flour. I recommend cutting them into 16 small squares or 9 large squares and then cut them in half vertically or diagonally for a total of 18. Yes, this is small but it’s the perfect portion for a sweet treat.
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.