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:
Hey!! Would I be able to use coconut flour instead of oats or almond flour??
You’d probably just have to use much less but it should work. Just use only enough for it to be brownie batter texture, not dry. Be sure to report back if you try!
Thank you Katie for this wonderful recipe. Food plays such an important part in bringing people together especially during celebrations. We have food allergies in the family so finding a recipe that works for everyone and also tastes great is such a challenge!! I baked this brownie for my little boy’s birthday. He absolutely loved it and so did the rest of the family. God bless you !!
Happy birthday to him!
Hey guys! Just in case anyone was wondering about substitutions for this recipe, here’s what I did:
1/4 cup cocoa powder
1/4 cup chocolate protein powder
1/2 cup peanut butter
1/2 cup cashew milk
1/4 cup rice malt syrup + 1/4 cup date syrup + 3 tbsp xylitol
1/4 cup almond flour
1 1/2 tsp baking soda
1/8 tsp salt
The batter came out really sticky, but once in the oven for 15 minutes, they rose to perfection and looked amazing!! They are super fudgey, rich, and chocolatey. They’re definitely not the sweetest brownies, but for a healthier “protein” brownie, they’re great! Overall I’m really happy with how these turned out, and I made quite a few adjustments to the original recipe.
These turned out FANTASTIC! Soft, moist, and rich! I added finely chopped black walnuts & used all Dark Cocoa powder (Hershey.) Otherwise recipe was done to a T. Best homemade brownies recipe I ever had. Added a vegan chocolate frosting and chopped pistachios on top. But does NOT need it! 100% Recommended to all who like brownies or chocolate!
Question; how many days do these stay “fresh?”
They are good for 3-4 (I usually fridge mine), or you can freeze them. Pistachios on top sound so good!
Jason
these almond brownies are mouthwatering
My fiance and I are on a no refined-sugar kick for 28 days, and these brownies were the most pleasant surprise! Instead of using maple syrup or agave, I made a date paste and used that to sweeten. It definitely is a dark, rich brownie, but I slapped a little natural PB on top and omg, so decadent. Thanks so much for the recipe!
I absolutely love your recipes. The only thing I can’t get used to is the amount of bakingsoda. I just Made these and they are super fudgy but oh so bitter and salty due to the 1,5 teaspoon bakingsoda. My husband test tasted the brownie and said: what’s that “bitter salty” taste?? Definitely going to make these again but with only 1/2 ts bakingsoda.
Absolutely delicious! I thought I had a good recipe, but this one is the best by far. Thank you for sharing!
So good!! I used honey and almond flour. Definitely better the next day and the day after that. Probably the day after that, too, but they didn’t last that long.
Awesome recipe!
Oh my gosh….Made these with honey, added walnuts and they were awesome. They were moist and delicious. Definitely will make again. Next time I will be using peanut butter, just because I have a large jar.
Cant wait to make these! I just have quick oats in my pantry. Will these still work if I make them into a flour?
Sure!
Hi,
Anyone tried this recipe with baking powder instead of soda? Thanks.
I plan to try baking powder because they didn’t rise very much with baking soda.
What are the nutrition facts for the almond butter brownies?
What are the nutrition facts for the almond butter brownies?
Hi! Nutrition facts are linked right under the ingredients/instructions 🙂
Thanks for the recipe!! My family loved it and its going to be in my favourite list of recipes now.
Thank you so much for trying them!