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:
Hi Katie. I follow you but never really comment. I know you follow me too because you recommended someone to look at my pictures which totally flattered me, beyond flattered. Anyways, I just wanted to say congrats on being on the FOX, that is so huge. Your success is unbelievable! Also when I looked at the ingredients list for these brownies I had questions like your mom LOL. But I guess you know what you are doing. Also I went and ate about 4 spoonfuls of almond butter LOL. Pinned and all the best!:)
First recipe that I didn’t love. The black bean brownies and peanut butter brownie recipes I made are much moister. This was just ok. Sorry!
Katie, this is SO exciting! Congrats; you’ve truly worked hard for this and deserve all of it. To think back to 2008 when I first found your blog and loved it. It’s so neat to see how Chocolate Covered Katie has grown, yet that it still remains the classic, lovely site full of beautiful, healthy recipes it always has been. Thanks for doing what you do, and enjoy every minute of success!:)
Hii sorry I am from Italy. How much is 1 cup? Can you please please give me some info? Like grams? And what about 325 F? We have C°. Thankkkk you
Just type “celcius to farenheight” into google and it gives you conversion calculators. Same for gram measurements. Or you can look on the jar of peanut butter and labels of the other ingredients and it will say both measurements in the nutrition label.
What if I already have oat flour? Would I use a 1/4 C?
I’ve recently given up on nutb utter brownies, lol! I’ve tried a few variations (the latest with peanut butter and Nutella) and they didn’t turn out as I had anticipated. I used flour instead of oat…and probably too much of it! I think I’ll try them ONE more time 😉
Katie I was just curious if you had seen the NPR article about monkeys being abused and overworked to pick coconuts in Thailand. I wanted to know if you knew which brands used the coconuts that exploited them.
Honey is not vegan – use agave and make wonderful brownies!!
mnham mnham 🙂
These were good! At first, I wasn’t sure if it was going to turn out because my batter was very thick & I had to press it into the pan. I was pleasantly surprised when I took it out of the oven & saw a perfect pan of brownies 🙂 I didn’t add choc chips & just didn’t use the TBs of sweetener or cocoa, only because I’m lazy & didn’t feel like measuring those out in addition to the cups!
My family enjoyed them, in particular my picky 11 year old son who wanted more than 2, but I told him he could have one after lunch today!
Thank you for a wonderful recipe.
Katie, I have gone over this recipe over and over and I can’t figure out what I’m doing wrong. It became a big ball of dough in the processor and was so stiff it wouldn’t mix so I moved it to a bowl. I finally added some water just to achieve a stiff batter but certainly not pourable….it was like tar. I used a brownie pan so it seemed to bake okay. I kept coming back and reviewing the recipe including the part where you said to ‘pour the batter’ into the pan.
It was a mess and I need your advice……Thanks.
Hi, I’m not Katie but I saw your comment and would like to help since I just made these successfully. Did you use almond butter and if so what brand? Did you use the full amount of sweetener and if so what type? If you can give me as many specifics as possible then hopefully I can help. Or Katie might have some insight.
Marantha almond butter. Agave. I used the exact amounts the recipe called for. That’s all the specifics I can give. I don’t know if my processor will survive this recipe.
Hi Judith!
My batter was VERY thick, too! I ended up pressing them into the pan & they turned out great..
Hi! Farah, for yours the dryness most likely came from scaling back the liquid ingredients called for. Judith, I am so sorry yours didn’t turn out well… I don’t think the brand of almond butter should matter that much (I used Trader Joes) but I definitely want to help troubleshoot what might’ve gone wrong for yours. I want my recipes to work for everyone! After you added the extra liquid and baked them, how was the taste?
Katie, after adding the extra liquid, I scooped it into the pan and they looked great, rising nicely and crisping on the top but they were somewhat dry and lacking in flavor. Maybe should’ve increased chocolate and sweetener along with water…..I don’t know. I did notice in another comment that the ‘batter’ was pressed into the pan.
Maybe I’ll stick with black bean brownies.
I had the same experience. They might have been more dense than others, but still warm they were perfection.
Just to add my two cents (I’m not Katie), but I think that the order in which the ingredients are added to the food processor makes a difference, as well. I would combine all of the DRY ingredients in the food processor FIRST and that would be: oats+baking soda+salt. Blend these. Then add, in this order: maple syrup+nut butter. Now blend. The consistency should be thick/viscous. –Also, I would recommend using a natural nut butter (where the oil naturally separates in the jar). Good luck!
I have made these twice now with peanut butter and one thing that will help with the mixing is warming the nut butter and the liquid sweetener (honey, agave, maple syrup). I always stick the peanut butter in the microwave for about 45 seconds and that makes it much looser. I don’t think this impacts the outcome, but it makes mixing easier. That being said, my dough was thick and had to be pressed into the pan, but it wasn’t unmanageable. I think the fat content of your nut butter will factor into this pretty strongly in terms of how stiff the batter is.
Oh dear I thought your black bean brownies were good, but once I made these and served them to my family, these almond butter brownies are my entire family’s new favorite brownie recipe. They are so moist and gooey and rich. The entire pan was gone within a day! I can see myself making many many many more pans of these brownies in the future.
We tried them with almond butter this time, but I am very keen to try them out with peanut butter or maybe even coconut butter? I wonder how coconut butter would work?
I would write a longer comment, but I have a second pan of brownies to make 😉
Haha I was not well prepared to make these… I only had a small jar of almond butter that was not a full cup, so I had to top up with peanut butter. Then I found I didn’t have enough maple syrup. I wasn’t too worried as I don’t like my treats overly sweet, but I added some milk to make up the volume of liquid. I ground the oats in the blender, which worked well, but I think I should have done the rest of the mixing in a food processor as my blender couldn’t really cope. Nevertheless I persevered and the brownies turned out really tasty anyway!
Omg yay!!!!! Thank you!!! As a Vegan Business Owner I Love these recipes! And as a pregnant mom…. You know I’m making these ASAP!!! Great article! Thank you for sharing!!! ?????
These were so good! Thank you for the recipe, Katie! Eating another one as I am writing this 🙂 🙂
These are the most satisfying brownies and so relatively healthy!
I love lots of your recipes but this may be my favorite ever. Don’t over bake; Still yummy but not quite as good.
Looks wonderful!
Can you post a link to your appearance on the show? Would love to watch! If you did, and I missed it, I’m sorry!