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 is a great recipe! My husband said it is a family keeper as everyone loved it. I can see why you would make it every week. I ended up using what I had left of maple syrup (1/4 c) and the rest honey. Thank you!
I just found this recipe stashed away in my recipe folder and decided to give it a go on a blustery wet autumn day here is Australia. I substituted quinoa flakes for the oats to ensure they were gf, didn’t have quite enough almond butter so topped it up with macadamia butter (I made both of these butters myself). I also only cooked it for 10mins.
The result is spectacular. I have been trying unsuccessfully for years to make nice gooey brownies and every recipe I have tried previously has turned out dry, too sweet or just plain nasty.
These are fabulous! Thank You.
Would I be able to sub coconut flour for the oats?
Sounds like a fun experiment! Be sure to report back if you try!
Very tasty….I used unsalted creamy almond butter. I also “greased & floured” the pan by spreading a little almond butter and then dusting with cocoa powder. Took it to a pot luck and it was enjoyed by all.
I username a metal pan and although they smell
DELcious , they kinda rose then fell a bit – did I do something wrong ?
I made these brownies last night and they turned out awesome! I used honey for the sweetener and added the 2 tbsp of milk. I will definitely be making these again. Thank you for another yummy recipe Katie!
just made these today and they’re SO GOOD! thank you for the recipe!
These brownies are delicious!! So fudgy and gooey. I’ll admit I was a little skeptical when I first started mixing the ingredients, but after taking the first bite I am hooked!!
You don’t list Chocolate chips in the recipe, yet the picture has chocolate chips….So, when do you add them, and how many?
Thanks!
Can you add metric measurements?
Katie used to post both grams and cups and surprisingly got a lot of negative feedback from readers. She still uses a food scale personally. But to convert cups to grams, just look on the labels of ingredients. For example, 1 cup of flour will say on the package that it’s around 120g. One tbsp cocoa powder is 5g, etc.
Could you add metric measurements so we can also use the one bowl method to make this recipe?
Hi! To convert cups to grams in recipes, just look on the labels of ingredients. For example, 1 cup of flour will say on the package that it’s around 120g. One tbsp cocoa powder is 5g, 1 cup of almond butter is 240g, etc.
Jason
Yes I guess… but I usually find them so inaccurate and differs by packages so I think it’s still be useful to have that on each recipes so we know how much to use, especially in a baking recipes 😉
Hi! These are in the oven now—when I let them set overnight, should i refrigerate or leave them out? Thanks!
I usually fridge mine when I make these!
Love how fudgy these looks! Brownies will always be one of my favorite desserts 🙂
Omg, these look SOOOOOOO good. I love almond butter!
Hi Katie. I watched your video and noticed that you weighed your almond butter, which may be the easier way to go since you’re hand mixing. How much does a cup of almond butter weigh ( more or less)? Also, I saw a few people asked how much pre-ground oat flour to use instead of making oat flour, but I didn’t see a response. Thank you!
Hi! 1 cup almond butter is roughly 240g. Not sure about the oat flour.
Thank you Jason
yikes I want to make these but 1 cup of almond butter is $$!! Any ideas? Could I add more of something else and use less nut butter?
Peanut Butter! Or just make one of her other brownie recipes, like the sweet potato brownies.