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:
Evil genius, you! I used peanut butter and buckwheat flour (for various reasons) and coconut nectar aka coconut sugar + water (supposedly much less glycemic and has a very nice mild caramel flavor to it). The nectar made the batter far too thick, “overloaded” my Blendtec Twister jar 3 or 4 times until I finally got smart and added water a little at a time. Here’s what happened next:
Gave some finished brownies to a friend with a very discerning palette and before she had even swallowed the first bite, yes talking with her mouth full, she proposed marriage (and she is already happily married)! These are a top of the line winner for sure. THANK YOU
Amazingly, some left next day (not a lot but some) and if anything, better than first day, denser, chewier, almost like a “bar” but with same flavor.
I rarely comment on recipe blogs but these turned out just perfect! I omitted the almond butter for peanut butter. congrats on such beautiful yet so simple to follow recipe!
Messed up this recipe! put in 1 and 1/2 tablespoons instead of 1 1/2 teaspoons of baking powder and they taste awful strange 🙁
Hi!!!!!!!!! Do you think this can be eaten raw? Like making energy balls and putting them in the fridge?
I made these on Saturday and by Monday they tasted rancid. I wasn’t expecting that. I guess storing them in the fridge from the beginning may have helped, although I don’t normally do that with brownies.
I was going to substitute peanut butter since I didn’t have almond flour but used low-rate cream cheese instead. All I can say is YUM!
*butter not flour and lowfat not low rate. Aaaarrrrggghhh!
Anyone try freezing the brownies?
Hi! I was wondering if these brownies tasted “healthy”. Like would I be able to fool someone into thinking these were a normal “Betty Crocker ” brownie?
I definitely know of people who have served them to “normal” people. A great trick is to add extra chocolate chips to the batter – people will go crazy for them!
I made it with macadamia butter and peanut butter plus add more almonds. Both are delicious!
Just made them. Gross.
I made these using pb2 (1 cup pb2 mixed with half cup water) and also added 1 cup dark chocolate chips and 1/2 cup crushed vegan oreos. Yum!!
I loved all the other recipes I made on your site, and this is the first one that somehow completely didn’t work. Came out like a hard crumbly big cookie.. wonder what went wrong.
This is the best vegan and flourless brownie recipe I have tried. Wow!!! Seriously delicious. Only thing different I did was sprinkled cocoa nibs on top before baking and it gave it a little crunch. Thank you for an amazing recipe!!!
Almond butter brownies with choco chip look great. We also bake such brownies in our kitchen. Looks delicious. Keep it up.
I have made these following the recipe exactly -Oh my Lord! It is delicious!!
I have blended my oats and used a few splashes of milk as the almond butter was a bit dry.
Seriously – this was heaven! I will definitely be making these again 🙂