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:
Try this recipe! You’ll love it. My new favorite brownie recipe.
These sound really nice, though I don’t think they are truly flourless, if they require you to make oat flower. Perhaps reconsider how recipes like this are named.
These are insanely delicious! I made them last night and all I had was a maple syrup/blue agave mix from Trader Joe’s and they turned out wonderfully. Thank you for this recipe that I will make again and again!
My friend’s birthday is tomorrow and I decided to adventure off the path of my usual sugar cookies that I make on birthdays. I put some extra batter in a small glass bowl to make one for myself (and I even added a few nuts to mine!). It was rich and delicious and I bet my friend will love it too! Definitely do use the SOFTENED almond butter to make things easier!
Made these today for neighbors child who is gluten intolerant. Called me and asked for another batch!
The hardest part was getting almond butter out of the jar. Will make again for them and this time make a big batch so I can get some too.
Thanks
That’s just the kind of recipe I was looking for ♥ thank you!
Hi Katie!
I have been reading your blog for a while and have only just now gotten around to trying a recipe, but I just made a quarter recipe of these in a 4-inch round spring form pan with crunchy peanut butter, and wow, were they amazing! I think I baked them for about 5 minutes in my convection toaster oven before taking them out, then I was worried about them not being cooked enough so I put them back in, and overdid it a little. They had visibly browned on the top and were a little drier than I’m guessing they were supposed to be, so definitely watch them if making a smaller batch. But they were still SOOOOOOO GOOD… the flavor was awesome! I can’t wait to try them again and hopefully get them right this time 🙂 Thanks for all your wonderful experiments and your great attitude; I am looking forward to trying more of your recipes very soon.
Oh, wow… I just made these and you are a genius!! These are fantastic! Thanks so much!
Hi Katie! Your recipes are usually superb, so we were very sad about these not working out.I tried these brownies, and the batter looked great! Unfortunately, all it tasted like was maple syrup. I followed the recipe exactly, so I’m not sure where I went wrong. I baked them anyway, but super super sweet maple syrup was all I could taste I would like to try the recipe again, so if anyone else had the same issue, please let me know and tell me please what you did to fix it
I’ve made these before and had no problem like this. Maybe you used too much syrup or pancake syrup?
Sorry I’m replying so so so late- but yes, I used Log Cabin pancake syrup. Are they not the same?
Cass, this reply is super late but I’m going through the comments and figured I might as well respond.
Syrup by Log Cabin is called “pancake syrup” for a reason — it’s not “maple syrup”. Pancake syrup is made with corn syrup, sugar, etc etc. Maple syrup is made from the sap of maple trees.
I’m sorry to say this but when I followed the recipe, the brownies came out dry and grainy. My daughter, who loves chocolate, didn’t like them much. It feels like the flavor is good but the texture is not. I do bake often and followed the recipe exactly. What could’ve gone wrong? It feels like they need an oil in the ingredients.
I didn’t have a problem when I made it, and it doesn’t seem as though other people had any trouble. Perhaps you mis-measured something accidently? Also, you may want to check out Katie’s FAQ section at the top of her blog.
Yum!!
I did not have enough almond butter so I split it half almond half peanut butter.
I also took out about 2-3 tablespoons of agave and it was still sweet enough for me ! 🙂
Did not add chocolate chips on top.
I took them to work and they were a hit! Love it! Very chewy brownies! 🙂
Amazing brownies! Absolutely love it!
Just started eating clean, love your recipes! Keep up the good work! I will buy your book for sure! Greetings from the Netherlands!
Instead of oats could you substitute with a little bit of tapioca flour?
You can always experiment 🙂
I just made these and the texture is PERFECTION! But for some reason, they didn’t come out very chocolatey for me. They just had sort of a neutral sweet flavor with a salty kick from the almond butter. I’m wondering if I should have left the additional salt out since my almond butter was salty- everyone else on here had no problems! Oh well- still yummy, though not as chocolatey as I was hoping for! Thanks Katie!!
I think you may have left the choc chips out of the recipe 😉 gonna try it tho!
I think I’m going to try these this weekend. I can’t wait! Thanks!