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.

4.6 from 67 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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313 Responses to “Almond Butter Brownies”

  1. Deanna

    All I have to say is….WOW!! Vani is right, you just want to eat them right out of the pan. And the hubby LOVED them. He gave them5 stars.

    Reply
  2. Marilyn Filley

    I have several food allergies but corn is the worst! Love what you are doing for us consumers, in trying to keep our food safe! I ordered your book off Amazon and can’t wait to receive it! I am in Michigan or I would love to attend your book signing! I know you have a lot of work and energy used to fight the big companies and THANK YOU so much! Hugs

    Reply
  3. Rachel

    So these are delicious!! but mine came out really crumbly, am I doing something wrong? Is the consistency supposed to be like a brownie?

    Reply
    • Jenna (to Rachel)

      Mine too

      Reply
    • Kristin (to Rachel)

      Mine did the first time, I used the egg rather than the flax seed and water. The second time I used an egg instead again, and also added the 3 tablespoons water and they came out exactly like a brownie. Hoping this helps!

      Reply
  4. Nina

    So I make these brownies all the time but last night I used half sunflower seed butter and half peanut butter and I also used half brown sugar because I was out of coconut sugar. Last night they were good but this morning I cut a piece off and realized they were almost like a blue-green color in the center. It looked like mold and I was really disgusted! I had left them wrapped on the counter over night but not long enough to go bad.. I am so confused. Any idea what this could be?

    Reply
  5. Corine

    Wow! I made these brownies and they are so delicious. Mine were not as dark and looked more like a giant chocolate chip cookie. I made my own almond butter and I did not have any coconut sugar so I used 1/4 cup real maple syrup. They are really yummy!!!

    Reply
  6. Corine

    Hi again, I forgot to mention that I was also unclear on the flaxseed + water or egg. Luckily all I had was ground flaxseed so I ended up putting in 2 T ground flaxseed and 1 egg and they still turned out amazing. They were really light and fluffy. If I made them again I would do the same thing only would add some cocoa powder to make them darker.

    Reply
  7. Lynne

    I was a little skeptical at first….a “good” brownie with no flour whatsoever?…but WOW! and WOW! (i repeat for emphasis). these are fantastic! i used 3 tbls ground flaxseed and one egg. (i notice some people were confused about this?) i didn’t think flax seed was very digestible unless ground, plus i’m sure that has quite an impact on the consistency, as does the egg if used instead of water. mine were VERY brownie like. only trouble i will have is to restrain myself from making them every day! thanks for another big hit, vani!

    Reply
  8. Jackie

    Sounds delicious!!! I can’t wait to try it I hope I can convince my mom to let me make it. Thank you Vani!

    Reply
  9. Corine

    I made them a second time and the only change I made to the recipe was to add 2 T cocoa powder. I used the 1 egg option. They turned out very dry but still good. Last time I made them with 1/4 C maple syrup they were moist but needed to be a little sweeter. Next time I will use 1/4 C maple syrup and 1/4 C coconut sugar. I liked the chocholatey-ness of adding the cocoa powder though. I don’t know if the maple syrup with be enough to counter the dryness of the cocoa powder. I’m definitely going to keep trying because these things are good!

    Reply
  10. Cathie English

    I just made these, following the recipe exactly! They were amazingly good! My only complaint is that they stayed so fresh and good I ate the rest of them for breakfast!

    I was skeptical but used the flax seed instead of an egg. It worked perfectly! I baked them in a 8 or 9 inch round cake pan lined with parchment paper!

    Reply
  11. Crystal B

    I just made these and they are a great, plus it was an easy recipe to follow! I didn’t have flaxseed and thus used 1 egg and a few tbsp filtered water (not even really paying attention to the +/- and eyeballed everything) and they turned out delicious! They are obviously nuttier in taste and fabulous for that reason and my consistency is perfectly brownie like! Thank you xo

    Reply
  12. Alicia

    these are amazing!

    Reply

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