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.

IMG 0684

IMG 0689

IMG 0692

Ok on to the brownies!

4.7 from 37 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

food babe subscribe healthy habits icon
Healthy Habits
food babe subscribe left green arrow
Subscribe to Food Babe!
Get a free copy of Food Babe's Healthy Habits, enter amazing product giveaways, and be the first to get the latest blog post.
, , , ,
Posts may contain affiliate links for products Food Babe has approved and researched herself. If you purchase a product through an affiliate link, your cost will be the same (or at a discount if a special code is offered) and Food Babe will automatically receive a small referral fee. Your support is crucial because it helps fund this blog and helps us continue to spread the word. Thank you.

223 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
      • Lex (to Patty)

        Did you use a larger pan when doubling the recipe? Or the same size (8×8)? Thanks!

    • 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
    • Susan (to DBlicious)

      I would luv to try this one BUT im allergic to almonds, peanuts and the receipes never seem to offer other options – can i use plain ole organic butter instead?

      Reply
      • Patty (to Susan)

        Maybe you could use Sunflower Seed Butter

  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.

    • Green Reach (to Kristin R.)

      The “ground” flax seed and water mixture has the same consistency as an egg…that is why the recipe states one or the other…ground flax seed is a much healthier option…but I do agree, for those that are inexperienced with this ingredient…the recipe was a little unclear.

      Thanks Food Babe, can’t wait to try this recipe!

      Reply
  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
    • Dani (to courtnee)

      Ground Flaxseed & Water (mix subs an egg)
      or
      1 Egg

      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
  24. AKF

    Amazingly good!

    Reply
  25. Heather

    I have Enjoy Life semi-sweet chocolate mini chips. I’m assuming this would work just as well?

    Reply
  26. Mary

    Has anyone tried using sun butter (sunflower seeds) in place of almond butter?

    Reply
  27. Christine

    does the Food Babe site really endorse agave nectar? Also, baking honey turns it from raw to cooked, so it isn’t beneficial anymore.

    Reply
    • Dani (to Christine)

      Hi Christine….Raw? Turns what from raw to cooked. The brownies which are baked in the first place? Oh and I wouldn’t think that Vani endorses agave nectar…. that stuff is horrible.

      Reply
  28. Mary Bissell

    These look awesome. I’m going to get almond butter just for them. The only problem is that I haven’t been able to find an organic vanilla. Is there a substitute?

    Reply
  29. Roberta

    I do not see how these can have any substance without without a “gluten free” flour! Did I miss something in the recipe?

    Reply
    • Dani (to Roberta)

      Roberta have you tried making them yet? They are awesome and have substance when made correctly. Ground flax mixed with water (subs 1 egg) you really need to try these.

      Reply
  30. Ines

    I made this today and they are delicious. Added walnuts on top. They look more like a chocolate chip cookie than a brownie. Either way, no need to buy cookies ever again :)

    Reply
  31. Joanne

    First time making these. Delicious!! I’m in chocolate heaven. Thank you for a yummy recipe.

    Reply
  32. Ashley

    Made these tonight with Peanut Butter & Co Dark Chocolate Dreams PB and chia in place of the flax…so yummy but maybe a tad sweet since the PB had sugar. Thanks for an awesome recipe!

    Reply
  33. dallas

    I made these today and they didn’t turn out looking anything like Food babes. Mine were very dry and crumbly. I used the ground flaxseed and water. They’re edible, but I think they should/could be better. Any suggestions?

    Reply
  34. Anna

    Love this recipe, very chewy and satisfying. Thanks for sharing!

    Reply
  35. Dana

    Made these today and mine were also a bit crumbly. My pan was metal, 5″ X 8″. I used dark chocolate (70%) broken up instead of chips (almost impossible to find in Australia). I used freshly made almond butter (which I made about an hour before, then chilled in fridge). They’re YUMMY, but wonder why a little crumbly?

    Reply
  36. Laurie

    These brownies are outrageous! I’m not a real fan of peanut butter, and prior to making these had never tried almond butter. WHAT a difference. Loved the taste and texture. Way to go Food Babe!

    Reply
  37. Laurie

    These brownies are outrageous! I’m not a real fan of peanut butter, and prior to making these had never tried almond butter. WHAT a difference. Loved the taste and texture. Way to go Food Babe!

    I volunteer to coach a youth running program called The Bears three seasons of the year. As a reward for good efforts, I like to bake for the kids but make things that are healthy. This will definitely be served next week!!!

    Reply
  38. Mary Bissell

    These were really, *really* good. I used vanilla extract instead of vanilla, and it turned out fine. I coated the pan in coconut oil. Instead of the flax or egg, I used a tbsp of chia seeds soaked for about 20 minutes in 3 tbsp of water. And I used almost a bag of chocolate chips instead of the chunks. This was my first time using coconut sugar, and I liked it. Thanks!

    Reply
  39. Tina

    AMAZING!!!! How do you recommend storing the extras????

    Reply
  40. Jasmin

    The first time I made these, I only had vegan chocolate chips and I baked the full 25 min. Fresh out of over they tasted great. Definitely not dark brown like in the picture and had no “brownie glaze” on top either. On the second day they were dry and not that great. Tried to make these a second time and used chocolate chunks and cooked a few minutes less. They look the same, taste good fresh out of oven, but are so crumbly and don’t stick together at all. I used 1 egg, mostly almond butter and a little pb to top off the cup, palm sugar, baking soda, chunks, and vanilla. What am I doing wrong?

    Reply
  41. Angela

    I have been looking at this recipe for weeks now and tonight I finally decided to make them. All I can say is WOW! Even my 12 year old who is a “brownie connoisseur” was amazed by how good they really are! Thank you for sharing this! So delicious:)
    By the way I used golden milled flax seed with 3 tablespoons of water (no egg) ..perfect!

    Reply
  42. Tanya pisa

    I made them and they were amazing! and so easy… delicious – give it a try.

    Reply
  43. Natalie

    Just made these. Doubled the recipe. Used all peanut butter instead of almond butter as that is what I already had and is much cheaper. Added about 1/4 cup of cocoa powder. Used the ground flaxseed with water (instead of using eggs) (mixed them together before adding to batter). Added just over a cup of chocolate chips and also added two handfuls of chopped walnuts. Baked in a 9×13 pan, as I doubled the recipe. I didn’t have much faith when I saw the batter. It was like a dough. But I pressed it in the pan and baked it for exactly 25 minutes. They came out WONDERFUL! :) They are a bit crumbly, but are awesome with some milk!

    Reply
  44. Deepa

    Yum yum yum! Great hit with kids and adults alike. Thank you for sharing this awesome recipe.

    Reply
  45. Dani

    This brownie recipe is my favorite vegan recipe ever. I used raw organic almonds and make my own butter (roasted almonds change the taste) I also throw about 5-7 Brazil nuts in the blend. I use ground flax mixed with 2 tbsp of 100% raw coconut water (harmless harvest…pink ones if I am lucky) and 1 tbsp of my cold brew coffee and they come out fantastic. My husband is addicted to them and cries when we run out. I am a board member at my local food co+op and I make these for all the board members…they are gone in minutes. Thank you Vani for all you and your army do for the uninformed. You are truly empowering many.

    Reply

Leave a Reply

Rate this recipe: