Rich, gooey, dark, chocolatey almond butter brownies!
Thick and fudgy almond butter brownies
If you do not like soft and extra fudgy brownies, you need to stay far away from these almond butter brownies.
They are squares of pure chocolate bliss, so sinfully rich and velvety smooth.
You’ll sit there reading the recipe and think to yourself, “No flour and only fifteen minutes of baking time?! There is absolutely no way these brownies could work!”
Oh but not only do they work, they work like chocolate magic… and they are completely oil free!
You may also like: Vegan Mac And Cheese
Vegan almond butter brownie recipe video
(Watch me make the brownies, above)
If you watch the recipe video, let me know what you think!
Note: Not all of the ingredient brands featured in the video are what I buy at home.
If you ever want to know my favorite brand for a certain ingredient, please never hesitate to ask.
Dark chocolate flourless brownies
This recipe calls for oats or almond flour instead of traditional wheat flour.
And many of you have been asking to see more refined sugar free recipes on the blog.
So hopefully you will be happy to know that these almond butter brownies use maple syrup or honey. They can be made without any refined sugar whatsoever.
I played around with my recipe for Brownie Batter Bars to make them free of refined sugar and was so excited when they worked!
I sent the recipe to my mom back in Texas, and she kept texting me as she was making them:
Are you sure this recipe will work?
It seems to have a lot of liquid ingredients…
Did you forget to list flour in the ingredients?
Are you sure it’s just fifteen minutes in the oven?
Then, after she actually made the brownies:
Katie, these are so good!!!!!!!!!!!
Rich, fudgy chocolate brownies that can be made in under 20 minutes and are secretly full of wholesome ingredients you can keep on hand for any time a chocolate craving hits.
What more could you possibly ask for?!
Almond Butter Brownies
Ingredients
- 6 tbsp cocoa powder
- 1 cup almond butter or allergy friendly sub
- 2/3 cup pure maple syrup or honey (or try these Keto Brownies)
- 1/2 cup rolled oats or almond flour
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- optional chocolate chips as desired
Instructions
- Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well, and set aside. Process the oats in a food processor or blender until very fine, then stir all ingredients together until smooth. (If you use a very dry almond butter, you may need to add 2 tbsp milk of choice for a thinner batter.) Transfer the batter to the prepared pan and smooth out with a spatula or another sheet of parchment. It will look thin, but the batter will rise in the oven. If desired, press some chocolate chips into the top. Bake 15 minutes on the center rack – they should look underdone when you take them out. Let them sit at least a 1/2 hour if you want them extra gooey, or overnight for the perfect firm-yet-soft brownies. The flavor is sweeter and richer the next day if you can wait to try them!View Nutrition Facts
Video
Notes
More Brownie Recipes:
This looks like a fun recipe! I was about to make your black bean brownies later today but I think I’ll make these instead! Only one problem though… I ran out of almond butter so I’m going to have to try it with my cashew butter (which honestly I’ve been wondering what to use it with!)!
I know my mom made hers with peanut butter, so I don’t see why cashew butter wouldn’t also work.
Cashew butter might actually be my favorite nut butter. I will just mix it with blackstrap molasses and a little coconut oil.
Oops, I forgot to come back and mention they were amazing with the cashew butter!
Did it work with peanut butter?
These look delicious, I love that you used almond butter, it’s my favourite nut butter of all, it even beats PB. And they are so quick to make, I could even make them during the weekdays for breakfast.
Katie these look tasty and EASY! Think subbing pumpkin for the almond butter would work or make a big gooey mess?
I honestly don’t think it sounds like a good idea, but of course you can always try.
How about pumpkin for the sweet potato?
Sweet potato? No sweet potato in this recipe 😉
These brownies look so good. I love how easy the recipe is and how quick to make they are. Love my healthy fats and almond butter 🙂
These look delicious and super easy! Do you think I could sub almond or coconut flour in for the rolled oats if I don’t have any?
I haven’t tried it so can’t say. But be sure to report back if you do try!
I Subbed almond meal from Trader Joes and also used half cashew butter and 2 tbs almond milk and it worked great!! I also used 1/4c honey and 1/4c Swerve to sweeten as well as Lilys stevia chocolate chips in batter and on top. SO good!
I used almond flour like the recipe suggested and it came out like dough, even after sitting out all night. It tasted good though, but I think it would’ve tasted better if I used the oats or regular flour.
I have been looking for good desserts for gluten free AND sugar free (mom is diabetic and has gluten issues). Could you substitute any kind of sugar free product in this to help cut the sugars a bit more? I don’t do much gluten free baking but I would love to bring her something special. She just had back surgery and chocolate ALWAYS makes everything better 😉
I’d definitely recommend checking with a doctor or medical professional, but I do know that a lot of readers with diabetes will write in and tell me they have made one of my recipes using xylitol, so you might want to try this linked recipe and use xylitol as the sugar of choice: https://lett-trim.today/2015/07/13/chocolate-chip-brownie-bars/%3C/a%3E%3C/p%3E
But, as mentioned, please always check with a doctor to make sure a recipe will work for her specific case. 🙂 I’m not qualified to give medical advice.
Thanks, I was gestational diabetic and my mom knows well what she can and can’t have. I know you have to be careful when you respond but rest assured, we got this 😉 Will give it a shot!
Hey. So I do low carb gluten free and grainfree baking. I used a 1/2 cup loose coarse ground almond flour and what I did to get the sweetness right is use a thicker almond butter, I use ‘Youfreshnaturals’ muscle butter almond butter and mixed in coconut oil (raw) and some almond milk to make it more liquid like, then I added to taste to warm water golden monk fruit sweetener. you want it to be a ‘simple syrup’ like texture. The warm water will melt the zero carb sweetener and in my opinion monk fruit is mroe beneficial and tastes better than stevia powder. Do not use stevia liquid drops for this. you will vomit with how sweet it will be. you will need to create a ‘simple syrup’ using a low glycemic low or zero carb sweetneer like monk fruit or stevia. you can do this with xylitol but beware, many people get gastrointestinal distress when consuming too much. You can alternatively do everything I’ve said except omit the muscle almond butter and just use a regular cashew or almond butter and sweeten to taste. you really want to play with the flour ratio too. Almond flour does not soak liquid up as much like oat flour does and I always prefer it for many health benefits and its much easier to do direct conversions with. Usually recipes call for some type of high carb liquid, or milk, so instead I just reduce the liquid and make sure the leavening agent is on point and that the texture and flavors are on point. It’s a chemistry. Anyway, there are some of my tips :). came out beautifully by the way. I am nto a professional baker, I just really love healthy, low carb, grainfree, soy free and gluten free baking :).
Does swerve work in this recipe?
Hi sorry we have not tried it. For sure, you’d have to ad extra liquid in any case. If you experiment, be sure to report back with results!
Jason (media relations)
I don’t recommend these as a good candidate for conversion to sugar free. Xylitol is not a great substitute for maple syrup. Possibly you could try liquid Splenda, e.g. Torani syrups. However, if I were you I would look for a dedicated low-carb blog for good sugar free brownies. Sugar-free baking requires completely different ingredients than sugar-full, and although Katie is a genius, sugar free is just not her focus. In my low carb days, I used to love the blog Healthy Indulgences.
Yummy, and I LOVEEE almond butter:)
They look delish!..but is there a distinct nut butter flavor to them?
It depends on the nut butter you use. If using peanut butter, then definitely yes. I didn’t really find a distinct flavor with the almond butter. Or you could try raw cashew butter, which I find to have a very mild flavor. Or macadamia nut butter might be nice…
I just made them with almond butter and they are delicious! There’s not any almond butter taste, they just taste like real brownies made with eggs and oil! 🙂
Healthy and delicious! These brownies look superb!
Hi, Katie! where would we find a link to the video of you on the show? We want to see it!!!
I haven’t seen it yet online, but I will ask!
Congrats on the show! I can’t wait to make these. I love your recipes!!!
I’m speechless. Hahaha. It’s a good thing I didn’t see this on Saturday or I probably would have made them and proceeded to eat the ENTIRE PAN! (You know what I mean!) Definitely going into my recipe arsenal.
You’re so creative, Katie! I could never have thought up such a great recipe like this! Thanks for sharing it 🙂
I am so pleased you’ve made these! I have almond butter every day, usually in my smoothies, so I know these are going to be fab!
Thank you for the almond butter brownies recipe! Perchance any recommendation regarding a measurement of choc chips to add?
I didn’t measure, but I’d think 3-4 tbsp would work!
Following – up from my question earlier this afternoon about the measurement of chocolate chips….
These are EXCELLENT! My picky-eater child even ate his entire brownie!
I added 2 T (pre-ground) flax seed, 1 T Chia seed (blended in Ninja cup to a powder), 2 T Ghirardelli 60% baking choc chips, and 2 T Ghirardelli mini choc chips. I mixed the choc chips in (and used minis) so my kiddo doesn’t pick then out 😉
Thank you again for this wonderful recipe, we’ve enjoyed every recipe we’ve tried from the blog and your book!
What chocolate chips do you use? Are they dairy chocolate chips?
You can use any chocolate chips. Companies such as Enjoy Life or Equal Exchange or even Kroger natural make vegan chocolate chips. Hope that helps!
These look amazing. Is it possible to make them with PB2 Powdered Peanut Butter? It lacks oil so I don’t know how that will affect baking.
Thanks,