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.

4.7 from 52 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

 


IMG 0657

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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280 Responses to “Almond Butter Brownies”

  1. Shimari

    I doubled the recipe. Used 1 egg and one “flax egg”
    Instead of chocolate chips, I chapped a 90%b cocoa candy bar. It gave the brownies a nice dark color, and they are excellent.

    Reply
  2. Linda

    Outstandingly delicious! So simple and easy. Waited 10 minutes only after removing from oven, before enjoying.

    Made substitutions as follows, due to dietary restrictions and what was in the house:

    1/3 cup Sunbutter Organic Sunflower Seed Butter (contains no other ingredients other than roasted sunflower seeds)
    2/3 cup homemade sunflower seed butter (much drier than store-bought)
    1/4 cup sugar + 1/4 cup maple sugar (can’t have coconut products)
    Olive Nation Pure Allspice Extract rather than vanilla (can’t have vanilla)
    Girardelli chocolates, individually wrapped .375 oz. squares, as follows:
    two 60% cacao “Evening Dream”
    two 72% cacao “Twilight Delight”
    three 86% cacao “Midnight Reverie”

    Used a 7 1/2 inch x 7 1/2 inch pan. Baked an extra 5-6 minutes.

    Reply
  3. Sara

    Made these brownies for the 3rd time and they are such a delicious treat. Everyone I’ve baked them for LOVES them (non-vegans too). Theyre best eaten warm out of the oven. They are prefect with almond butter alone exactly as called for in recipe…. I tried 1/2 peanut 1/2 almond and they tasted too dry & cake like. Make them- worth every minute.

    Reply
  4. Jalien

    Just made these and they were amazing….have been looking for a long time for gluten free, almond based brownies. My husband, let’s just say a very picky eater, approved and ate half the pan. Well done!

    Reply
    • Ginny Martin (to Jalien)

      Did u grind the flax seed or are they supposed to go in whole?

      Reply
      • Dori (to Ginny Martin)

        Ground flaxseed is used when it’s an egg replacer.

  5. Debbie

    OH. MY. GOSH. Enough said!!

    Reply
  6. Amy

    I’m mystified: With no flour or flour-like substance, what makes them turn into apparently flaky pastry that you can hold in your hand, rather than just a gooey pile of melted almond butter and chocolate?

    Reply
    • Sfreeman (to Amy)

      Me too I was thinking the same thing- ????

      Reply
    • Martha (to Amy)

      Yes, I am wondering this too.

      Reply
    • Jan (to Amy)

      I had the same question and read through the comments to see if she ammended the recipe… there’s nothing worse than spending all the time and money on an organic recipe and then it comes out terrible because they left ommitted an ingredient.

      Reply
      • Jan (to Jan)

        I just read through page one of the comments and they answered our questions there…. The recipe is correct… there is no flour… apparently the flax seed egg alternative works better than eggs (better texture) and she grinds the flax seeds first. I think they’re worth a try for sure.

  7. Ann

    What can be used if you can’t get flaxseed?

    Reply
    • Amy (to Ann)

      Ann,

      You can always use the egg that the flaxseed is meant to replace, of course, but if you’re set on omitting it, there are a number of other egg replacements, including commercial products like Ener-G (http://www.ener-g.com/egg-replacer.html). I’ve used applesauce, soft tofu, and cooked oatmeal (separately, not together!). You’ll find more suggestions and guidance if you Google something like “egg replacement in cake”; one of the sites I found when I did that is http://www.egglesscooking.com/egg-substitutes/, which suggests what to use based on what the egg’s meant to do.

      Good luck!

      Reply
    • diana (to Ann)

      You can use 2 tbsp flaxseed + 3 tbsp water, OR 1 egg

      Reply
      • Judy White (to diana)

        Or you can use 1 Tbs. chia seeds in 3 Tbs water – let soak about 20 min.

    • Rachel (to Ann)

      psyllium husk powder also works as a great binder.

      Reply
  8. Tammy P

    I am wondering if you could add a little cocoa to the mixture? Seems like the whole brownie wouldn’t be very chocolatey… but then, maybe that’s the point? =) Sounds yummy! I do think I will make one substitution, though. I do love the Enjoy Life chips / chunks & am so appreciative that someone is making chocolate without the soy & other junk. But Coconut Secret Chocolate Bars are sweetened with coconut crystals (also made with no soy or junk!), so I’m thinking I could have a sugar free brownie if I chopped up some of those for the chunks. Could go with dark or milk chocolate version. Does anyone have an opinion on if my ideas sound good? Might just try it on my next off day. =)

    Reply
    • Ashley M. (to Tammy P)

      I added a tbsp. of cocoa powder, and a little almond milk and they turned out AMAZING!!

      Reply
  9. Rebecca

    Am I reading this right that there is no cocoa powder in these brownies??

    Reply
  10. Kay

    Um, super excited! A tried and true recipe WITHOUT FLOURS!!! Gluten Free flours are ridiculously complicated without the luxury of cup4cup and flour blends often including Xantham Gum.
    Trying these without chocolate chips (I’m not waiting till payday to make these!)
    but will make it with 1TBSP of chocolate as some people have said it is tasty. Hope it doesn’t make too much of a difference for the overall texture of the brownie.

    Reply
  11. Amy

    These came out a little too salty for me, otherwise they tasted good. I used an egg and a little coconut flower as well.

    Reply
  12. Doris

    Made brownies, I had to add about 2 tablespoons of water( had previously added 1 egg) as the batter was too thick. Added chocolate.
    Baked and cooled. Absolutely delicious. I hated to share.

    Reply
  13. andrea

    Did you mix the batter with a spoon or with a mixer?

    Reply
  14. Leah

    These are awesome! Thank you for the recipe. I added some mini chocolate chips to the top to give them a little bit more chocolateyness. I also used half brown sugar and half white sugar instead of the coconut sugar. Only because I didn’t have coconut sugar.

    Reply
  15. Meagan E.

    These were delicious! We made them just as the recipe called & chose the egg option :) yum yum!!

    Reply
  16. Brittany

    I did not use an egg, and the batter certainly required more water. I added 1 tsp of 100% powdered cacao along with 1/2 cup of bittersweet chocolate chips. I found this mixture delectable, but my husband thought it was too bitter. However, the balance is perfect with ice cream :-) I definite must have recipe for future uses!

    Reply
  17. Julie Y

    Hi!

    I made this with one egg, no flax, and they turned out great! The batter was very thick, so I just pressed it into the baking pan. When it cooked, it puffed up beautifully. However, they were more “cookie-like” in consistency rather than brownie. Has anyone tried using egg whites only for this recipe? Did they come out more chewy?

    Julie

    Reply
  18. ilana

    hey, could i substitute the sugar for honey? would it work?

    Reply
  19. Meagan

    My three young children loved these. This is a dessert people will never guess to be vegan. I was so impressed that I made the recipe again for my coworkers. Everyone enjoyed and complimented the recipe. This will be my go-to dessert for pleasing a crowd that may not be vegan. So delicious, rich and chocolately without doing any hard to animals! LOVE IT. Thank you!

    Reply
  20. Mary Bissell

    These are so good. My parents love them, too. My mom requested them for her birthday dessert. I wanted to ask, out of curiosity, have you heard about the problems with the almond crop because of the drought here in California? We grow 80 percent of the world’s almonds. http://www.theguardian.com/business/2014/sep/14/alarm-almond-farmers-drain-california-dry

    Reply
  21. Priscilla

    FOOD RECALLS YOU SHOULD BE AWARE OF!!

    http://www.fda.gov/Safety/Recalls/ucm410533.htm

    Reply
  22. Sandy

    Today I went out to buy almond butter for the first time since the recall, and I am shocked by the price! The 16 oz jars are usually around 7-8$ depending on the brand, and today they were 16$, a dollar on ounce!!! Is this because of the drought?

    Reply
  23. Dipti

    I tried this today and absolutely loved it!! My 10 yr old daughter loved it too. Thank you food babe for a great healthy dessert!

    Reply
  24. Ellie

    I agree with a lot of people on here that this recipe is quite dry and not chocolatey enough, I made the following changes and it turned out perfectly sticky, gooey, chocolatey and generally brownie like:

    Before adding the almond butter to the mixing bowl I microwaved it with 50g dark chocolate broken up into pieces.

    When mixing the ingredients together I added 2 tbsp of low fat natural yoghurt and a few splashes of milk (until it reached a sticky brownie batter texture).

    Instead of adding chocolate chunks (partly because I didn’t have any and partly because I wanted the chocolate to melt more) I added 50g if dark chocolate broken into pieces and 20g of white chocolate broken into pieces.

    I also made the egg version rather than flaxseed.

    Reply
  25. Vonda

    I have also made an alternative to this that is lower GI. Instead of any type of sugar (coconut palm/organic sugar), use erythritol and use organic unsweetened 100% cocoa bar. Dark chocolate and very tasty. You can even top with a few walnuts.

    Reply
  26. Beth

    Just made these but used 1/2 c. organic raw cacao powder instead of chunks and they are delicious. They are more cake like but great! Thanks!

    Reply
  27. Ali

    It looks an awful lot like you’ve added cocoa powder to the mixture but I don’t see it listed in the ingredients. I’ve never seen almond butter that chocolately looking except for our Champlain Cherry (Vermont Peanut Butter – Dark Chocolate Almond Butter with Dried Cherries)! Am I mistaken or is there some other chocolate ingredient other than the chunks?

    Reply
    • Alley (to Ali)

      There is no cocoa powder in this recipe. The above recipe is correct! The almond butter combined with the sugar and flax and water and vanilla does come out dark looking.

      Reply
  28. Kaja

    I don’t have almond’s butter. Can I use coconut oil?

    Reply
    • Jill (to Kaja)

      No, I would choose a nut butter such as peanut butter or sunflower butter. I’m sure that would be much tastier than coconut oil.

      Reply
  29. Asia

    They Are Heaven !!!
    Thank u so much Food Babe!
    I also like to drizle more melted chocolate at end, over brownies. Delish!!

    Reply
  30. Marti

    Is there supposed to be some sort of binding agent in this brownie recipe? I just made these and basically all they did was melt in the oven. The just look like heated up dough.

    Reply
  31. Alley

    I had a couple questions about the recipe. One, if doubling the recipe should you cook longer or no? I have only made this once and doubled r and cooked about 5/6 mins longer and they came out crumbly. Maybe over cooking causes the crumbliness?
    Two, they were just a tad salty for my taste, do you think I can omit the extra salt since almond butter is already salty?

    Reply
  32. Yvette

    I don’t know if I did something wrong, but these did not turn out so good. Super salty and dry. Perhaps the type of almond butter really matters? I used a good (and expensive) organic brand, but in the end felt like I wasted $11 almond butter on some not so good brownies :/ It was very upsetting.

    Reply
    • Ashley M. (to Yvette)

      I added 1/4 c. of vanilla almond milk & 1 tbsp. cocoa to mine. They were not dry and were actually really good.

      Reply
  33. Terri

    Divine!

    Reply
  34. Deidra

    AMAZING!!!!!!!
    Made my own pecan almond butter, doubled the recipe, allowed the egg free liquid mix to sit while I made my nut butter then added a little milk because they feel apart before…..It’s difficult to mess this recipe up!!

    Reply
  35. Mary Chaet

    I often times use ground chia seeds the same way I use ground flax seed for an egg replacer. Both healthy.

    Reply

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