Almond Butter Brownies

A week ago now, I blogged about some amazing almond butter brownies I had for dessert one night…. A lot of you requested the recipe – so tonight I am here to deliver.  So what took me this long to share this with you?  Well…  I told myself I couldn’t write about these brownies until a time where I was super duper full and looking at the photos below wouldn’t tempt me to make more. Whether you eat them gooey hot out of the oven or freeze them into little bites – these suckers are deadly addictive.  Don’t say I didn’t warn you.

I am delightfully happy, full and satisfied now … the perfect time to write about these. Today, I attended a special afternoon of “Bloodies & Bites” – a brunch and conversation with the artists of “Fairytales, Fantasy and Fear” now showing at the Mint Museum of Art Uptown, where I serve on the MMCD Design Committee. The exhibition was incredible!  I absolutely loved everything about it – the whimsical trees made of PVC pipe, the tar draped big bad wolf, the amusing knit superheros and the intricate detail of the cut paper drawings. Hearing directly from the artists on what inspired and motivated them to make such beautiful thought provoking pieces was enchanting to say the least. If you live in Charlotte – this is a must see!  It’s showing now until July 7th.

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Ok on to the brownies!

4.7 from 26 reviews

Food Babe’s Almond Butter Brownies
 
Prep time

Cook time

Total time

 

Recipe type: Dessert
Cuisine: Gluten Free
Serves: 8

Ingredients
  • 1 cup almond butter
  • 2 tbsp flaxseed + 3 tbsp water or 1 egg
  • ½ tsp sea salt
  • ½ tsp baking soda
  • ½ cup of coconut palm sugar
  • ½ tsp vanilla
  • ½ cup of “Enjoy Life” mega chocolate chunks

Instructions
  1. Preheat oven to 350 degrees
  2. Grease a small dish (8×8 or 8×6) thorougly or line bottom of dish with parchment paper (parchment is best)
  3. Mix all ingredients except chocolate chunks until smooth
  4. Fold in chocolate chunks and pour batter into pan
  5. Bake brownies until golden dark brown – about 25 mins
  6. Cool brownies for at least 10 mins before cutting

Notes
Please use all organic ingredients if possible It’s very important to use big chucks of chocolate They freeze nicely

 


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To cut them in squares, it’s essential to use parchment paper.

And sometimes, I run out of parchment paper and just eat them out of the straight out of the pan

:)

 

If you know someone who needs to remake their brownie recipe…share this with them! 

Have a great week,

Food Babe

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192 Responses to “Almond Butter Brownies”

  1. Kahren Bossart

    Just made these. They were perfect. I used half almond butter and half peanut butter, a 1/4 cup of agave nectar and semi sweet chocolate chips. They are wonderful on this winter day! Thanks Food Babe.

    Reply
  2. Shelly

    Has anyone tried doubling this recipe?

    Reply
    • Patty (to Shelly)

      Yes! I just made them tonight and doubled the recipe. They are delicious!!
      I didn’t find them ooey gooey, instead more like a chocolate chip cookie.
      I served them warm with vanilla ice cream…yummy!!!

      Reply
    • Kim (to Shelly)

      I doubled them and turned out perfect! Very rich!

      Reply
  3. Michelle

    It would be helpful if the recipe was more clear that it should be flaxseed *meal* (not whole seeds) if you choose that option.

    Reply
  4. Bea B.

    I used 7 dates (with pit removed, of course!) instead of the coconut sugar. I mixed them with the batter in the food processor. Came out as delicious!

    Reply
  5. Karen

    What is the nutritional information on the Almond Brownies please. Thank you,
    Karen

    Reply
    • rue vogiatz (to Karen)

      there are plenty of free nutritional apps available for to get this information-google ‘free nutritional aps’

      Reply
  6. DBlicious

    Made it, tried it, loved it! I made these last week & they’re my new go to brownie! After reading reviews, some people were curious how foodbabe’s brownies turned out so dark because there’s were light brown. I too wondered the same thing so I added 2 Tablespoons of cacao powder for darkness. A friend of mine taste tested these & she didn’t care for them but that’s because she’s used to eating unhealthy, processed foods on a daily basis. My fiancé & I were fighting over the last one. A must make!

    Reply
  7. Stephanie

    Delicious! Subbed the coconut palm sugar with 1/2 cup raw honey. Baked at 325* for 10 minutes longer and they turned out great!

    Reply
  8. lazetica

    Do this come out fluffly? No cocoa powder? Don’t know I’m kinda skeptical

    Reply
  9. Kristin R.

    First time baking like this – had no idea flaxseed were supposed to be ground. Also, the way the recipe read to me, I thought I needed to add flaxseed PLUS 1 egg or the water. So I put in whole flax seed plus an egg. Needless to say, my brownies tasted terrible :-(

    Reply
    • Josiah Fuerte (to Kristin R.)

      So, you leave a one star rating because you didn’t follow the recipe?

      Looking forward to trying this recipe. Thanks Food Babe!

      Reply
      • Barbara Emson (to Josiah Fuerte)

        Actually that part is very unclear. It doesn’t say to grind the flaxseed. And the way I read that line, I agree it was the flaxseed…then choose the water or the egg. I’m still a little unclear, but I am very glad I read Kristin’s comment.

  10. Virginia

    Since baking soda is so detrimental to our digestion can these brownies be made without that ingredient?

    Reply
    • Eileen (to Virginia)

      Hi Virginia-
      are you thinking of baking POWER??
      Baking SODA is sodium bi-carbonate. It’s pretty innocuous and is actually used to fix an acid stomach. Sure peppermint tea can work but in a pinch, baking soda is great stuff. Brush teeth with it, put on insect bites, clean skin with it, etc.
      Correct me if you have other info. I have never heard anything (in the natural, clean food world particularly,) saying that baking soda is detrimental to digestion.

      Reply
  11. Gretchen

    Just made these. Turned out perfect! I did add a heaping tablespoon of unsweetened cocoa beacause I love chocolate! Great flavor and texture! A Super Bowl hit at my house!

    Reply
  12. Lisa

    Have you ever tried making these with maple almond butter or do you think they would be too sweet?

    Reply
  13. Erin

    Love these! Made them for the first time with great success! Used 1/4 cup agave instead of dry sugar, and used a parchment paper-lined standard loaf pan. Will definitely make these again. And my 7 and 9 year olds liked them too!

    Reply
  14. Isabel

    My batter did not come out like a batter, what did I do wrong. Is it because I did not mix the flax with the egg first? It is so thick.

    Reply
    • Jade (to Isabel)

      The problem may be that you are to use ground flaxseed and water or 1 egg. Flaxseed and water is a substitute for egg. So in mixing these you should decide if you want to use an egg and if you do not then you should use the flaxseed and water substitute.

      Reply
  15. Caroline

    Made those tonight and everyone loved them! I used an almond/hazelnut butter, an egg, and added dark cocoa powder. They were nutty and very yummy!

    Reply
  16. Jamie

    Is there no cocoa powder? How are they brown?

    Reply
  17. 3bats

    I made these today. I mixed the ground flax seed with the water before adding it to the other ingredients. I substituted the coconut palm sugar for organic Sucanat because that’s what I had. I divided the batter evenly into the 12 cups of a greased muffin tin (so that each brownie has a crust all the way around it), smoothed out the tops by mashing gently with my finger, and baked according to the recipe. Mine turned out dark brown without adding in cocoa and they are delish! Thanks so much for sharing your recipe.

    Reply
  18. Shana

    I tried this recipe, but it didn’t turn out like Vani’s. Where I may have gone wrong was that I used freshly ground organic almond butter from Whole Foods that may have caused my version to turn out half the amount as what is shown in the pictures (more like 4×4 for me) in order to yield brownie-like treats rather than flat bars if I spread out my batter to fill out the 8×8 pan. I also went the ground flaxseed route as a binder to keep this vegan. Result: Ended up looking like a big, fat chocolate chip cookie and tasting like one too, rather than a brownie. I will try this again using Justin’s almond butter to see if that helps to turn out as pictured. :)

    Reply
  19. courtnee

    Just to be clear are the choices either flax seed and water or 1 egg and no flax seed and water. I want to make this but just want to make sure I understand it.
    Thanks

    Reply
  20. Toni

    Mine came out delicious! A lot of people commented that the chocolate didn’t mix with the batter and so they came out more like cookie bars than brownies. So I put the almond butter (fresh ground from whole foods) and chocolate chips (I just used regular ones I had) and stuck them in the oven for about 5 minutes to soften/melt. Then I mixed all of the ingredients (I did the ground flax and water since other people that used egg said theirs came out dry). I put them in my muffin tin (sprayed with coconut oil spray from Trader Joes) and baked at 350 for 12 minutes. You HAVE to let them completely cool before taking them out or they will crumble! They are so good I can’t believe it. Yummmm!!!

    Reply
  21. Page M.

    This is the 4th gluten free recipe I’ve tried, and by far the best!! They are very close to some peanut butter bars I make that call for 1 cup freshly ground while wheat. I can’t eat wheat right now, so very grateful that I found these. Husband and daughter loved them too! Thank you, food Babe!

    Reply
  22. Carrots for Claire

    Vani, I am so in love with your site! I love this recipe and ALL the others too! I made a cookie version of this recipe, when I didn’t have enough almond butter at home. They are sweetened with dates and I used teff flour. They turned out beautifully! I recomended you to my readers more than once. Thank you so much for your inspiration!

    Reply
  23. Cheaperbythehalfdozen

    This is my new favorite dessert. I can’t believe how good it is actually. I was very skeptical as I am fairly new to all of this. Basically me and my kids hovered over the hot pan and ate the whole dish it was that good, then I made them again the next day.

    I did follow another reviewers advice and use 1/4 cup agave syrup instead of the sugar as that was what I had on hand.

    Reply

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