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:
Can I add flaxseed/flaxegg to these brownies?
These are like OH MY GOSH delicious! How are these so good?! They are so simple! Took a minute or so to whip up, barely have any ingredients in them and my goodness none of the “melt the butter. Now cool the butter, now mix the sugar with butter for 5 minutes” kind of instructions. Not only that, none of those ingredients are in these delightful little morsels! Keeping this recipe for sure because they are the PERFECT texture with the crispy outside and fudgy inside. Plus almond butter makes the best brownie! Thank you so much for this fantastic recipe!
Thank you so much for making them!
I’ve been looking at basically all your brownie recipes! Is there an option they uses sweet potatoes, beans and preferably maple syrup to sweeten or is that just too crazy and pushing it? 😉
Katie! I just made these and they are soooo gooey and good and not too sweet! Now I baked exactly what you instructed at 325 for 15 mins. but they came out way underdone so I stuck ’em in the microwave on 3 mins on hi and that was perfect! Had a few in a bowl with some “rediwhip” topping! OMG soooooo good! Thanks! I’m a Type II Diab and this is great!
Do you think date paste could replace honey or maple syrup?
Amazing!
Trader Joe’s now has a completely no sweetener chocolate chip really good in any chocolate chip recipes
I followed the recipe (with the oat option instead of the almond flour). It was super thick so I added oat milk (more than 2 tablespoons was needed to thin it out enough to resemble brownie batter consistency). Baked it for 15 min in an 8×8 and waited until the next day to cut into it. It was just mush. Tried baking it again to see if that would help- still total slop. What am I missing here?
Hi, the batter should be super thick (as Katie mentions in the video), so adding extra liquid above what was called for sounds like it made yours too liquidy.
Just made these and they were INCREDIBLE. I cut the recipe in 1/3 to save almond butter (and to try it out) and ended up eating the entire batch when it got out of the oven. I ended up making another 1/3 immediately!! I’ve now let this one cool properly so I will see how it tastes after being cooled, but straight from the oven was divine. I sprinkled with sea salt flakes and it was phenomenal. I told myself I was basically eating chocolate oatmeal with maple syrup and almond butter 😉 Thanks so much katie!
Oh. My. GOD. Did I just accidentally stumble on my new favorite brownie recipe of all time ?!?! I made these last night and gobbled the whole tray up before they even cooled (I 1/3’d the recipe), but no guilt here!! I made them again directly after and actually let these cool overnight. Just wow. I do second letting them cool at least 1/2 an hour, because even though they’re yummy warm, they’re even better soft/firm and cooled. They are so amazing. I’m going to make them again today. I’m going to make a full almond butter version again and a version with 1/2 almond butter 1/2 peanut butter. I just made my own almond butter YESTERDAY and the whole jar is nearly gone from this recipe alone! Haha thank you Katie! <3