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:
I did it and mix all in my food processor but even it was Good it came out hard in the bottom and soft on the top not even and was tasting to baking soda ish for me
Did I do something wrong?
Brownies are the freaking BOMB. I am pretty skeptical about how this recipe will turn out, but hey, I would totally love to attempt it. Challenge accepted.
I was looking for brownies recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Made these for my office this week (adding a splash of vanilla and some cinnamon), and they loved it. An entire tray was gone within about 5 minutes!
These are INSANELY good. Like eat thr whole friggin pan good. Thank you so much katie! I was so skeptical- like really? It’s oats cocoa almond butter and sweetner. Can it even taste good? Yes. Yes it can. I was going to take this to a friend’s house- now I think I might keep them!⭐️⭐️⭐️⭐️⭐️
Made these yesterday and they are AMAZING! I couldn’t believe how yummy the dough was, and the finished brownies.. They taste like regular, unhealthy brownies! No wait.. they taste better!! i LOVE them! Your Makeout chocolate chip cookie pie and Ryan Reynolds blondies have been my faves for so long, I’ve made them plenty of times and love them both. But this recipe is officially my new favourite now. Cant’t wait to make them for my friends and family. Thanks for sharing, Katie. Much love from Norway.
Thank you so much for making them!
Mine also turned out very dry. I loved the flavor, though! I used all of the exact ingredients & measurements, except I used peanut butter instead of almond butter (you mentioned somewhere your mom made them with peanut butter). I did only use the blender for the step of turning my 1/2 c oats into a fine powder & then just combined with cocoa powder with whisk & then just stirred in the liquid ingredients. Was I supposed to use the blender to combine everything? Also, I was curious as to whether or not the half c of oats would be 1/3 cup once powdered, so I measured, and it was definitely way more than 1/3 cup. Is that supposed to happen, or is it supposed to be exactly 1/3 cup once they’ve been made into a fine powder?
*Oh, & I used maple syrup as my sweetener but am also happy to try honey. I’m considering trying again with either white or whole wheat flower (1/3 cup) instead of the oats.
The peanut butter I used is a “natural” nut butter–nothing in it except peanuts. It does feel much drier & thicker on the throat than Jiff (despite having a seemingly drippier consistency). So perhaps this was a factor as well.
Did you use regular/natural cocoa or Dutch-process? I would assume regular since you don’t specify but wanted to ensure before making, for maximum chocolate-ness.
Hi! The video says she uses 2 tbsp dutch and the rest regular (but that if you don’t have the dutch then you can just use all regular).
Hope that helps!
These are amazing I made them with peanut butter and almond flour. Best gluten free brownies ever.
Long time follower, first time commenter. Just made these today and I had to comment. Amazing, amazing brownies! So perfect and hit this pregnant mama’s belly in every right way! The only embellishments that I added were the use of black cocoa powder (stuff is absolutely amazing if you haven’t tried it in baking), and I boiled a little water to add (in leu of milk of choice) and added a TBSP at a time until batter hit desired consistency. I find adding boiling water to bloom my cocoa powder makes a world of difference (or coffee, or even wine if you’re an insane experimenter like me).
Anyway, thanks so so so much for the awesome recipe!!!
Black cocoa powder sounds amazing! I need to find that!
King Arthur Flour makes a brand that is very good and there are a whole bunch on amazon. Think that extra robust cocoa flavor that the cookie portion of oreos have (if they didn’t have all the extra stuff added). Thanks again for the recipe! I might now have to go try Katie’s oreo makeover recipe with my black cocoa powder next!
It looks super easy and amazing. Can’t wait to try these.
Very interesting,good job and thanks for sharing such a good blog. your blog is so convincing that I never stop myself to say something about it. I really enjoy your recipes because it is easy to make and how quick and how delicious.
Could this recipe be adapted into a mug almond butter brownie recipe?
I’m sure it could!
Hi,
I LOVE your black bean brownies. Going to try this recipe next. If I double the quantities and use a 9 x 13 oven dish, any idea how many minutes I should bake for? No worries if not, I can always experiment.
You look incredibly weak and sickly in this video. It looked like a struggle for you to lift the bowl and pan of brownies. I don’t know if it’s because you are suffering from an eating disorder or just unwell but either way, I hope you get help.
Wow, how incredibly unkind to say …why say anything at all????
I made these the other night and they are very good! I used agave and they are a little too sweet for us so plan to half that next time. Although I should fess up to say I added 1/3 cup chocolate chips to the mix and another 1/3 cup pressed into top before baking! Also, since I like brownies that are less gooey, I’ll use more oats, maybe 3/4 cup? Perhaps that means adding a tablespoon or more of liquid such as oat milk. Super easy to make. Thank you!