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!

4.8 from 40 reviews
Food Babe's Almond Butter Brownies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 8
  • 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
  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
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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232 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.

  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.

  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.

  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!


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