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 photo 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.
- 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
- Preheat oven to 350 degrees
- Grease a small dish (8×8 or 8×6) thorougly or line bottom of dish with parchment paper (parchment is best)
- Mix all ingredients except chocolate chunks until smooth
- Fold in chocolate chunks and pour batter into pan
- Bake brownies until golden dark brown – about 25 mins
- Cool brownies for at least 10 mins before cutting
To cut them in squares, it’s essential to use unbleached parchment paper in the pan. And sometimes when I run out of parchment paper, I 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,
Vani
Yum!
I made these today and they are just divine. Any idea on calorie count though?
Almonds and chocolate and coconut sugar…hmm, I am guessing LOTS of calories lol but they are BROWNIES and rather than counting calories I like to make my calories count 😉
I made these today, and they are AMAZING!!! Thanks for all you do foodbabe. All of your recipes I have tried so far are great. Loving your blog 🙂
Looks so yummy! Can you make these with sunbutter (for those of us with nut allergies)?
Sunbutter should work fine. Let us know if you try it!
Hannah, if you go to sparkrecipes dot com and click on the recipe calculator you can figure the calorie count for any recipe! I did it for these brownies and came up with about 300 cals/person (8 servings as recipe indicates)…hope this helps! Recipe looks simple and delish 🙂
Thank you Kylie!
Hi Foodbabe, is coconut palm sugar the best type of sugar to use? I typically try to avoid all sugars. I see this type of sugar in your recipes, so I was wondering about this type of sugar and if it’s okay today. Thanks!!!
Yes, Alex ,coconut palm sugar is one of her favorite sweeteners. As with any sweetener though, use in moderation.
I agree with trying to limit the sugar–I know in the past I have halved the sweetener on recipes like this and it has still come up beyond delicious! Might be worth a shot!
What a delightful recipe. I’m curious how low can we go with the sugar? First time I make it, I’ll take 1/2 teaspoon out of the 1/2 cup. Also, I assume it’s ground flaxseed. I grind my own of course in the magic bullet!
Thanks for this and all your stuff which is more informative and fun.
Hello, Food Babe. Whats a good substitute to Almond Butter?
Hi Grace – any nut butter should work.
these look divine! is it ok to grease the pan with coconut oil? or should i use butter?
also, what are your thoughts on using xylitol as the sweetner? thanks!
As Food Babe recommended, its definitely the BEST idea to use parchment paper. I’m sure she’d probably have some warning about waxed paper, but it worked for me.
Yes parchment paper works best but coconut oil or butter fine for greasing pan too. Good luck!
Can you use choc chips instead of the mega chunks? If so, how many cups?
I made this recipe last night and used 1/2 C. chocolate chips and they turned out great! I definitely left them in the oven a little too long…I even took the brownies out at 23 minutes :/ my advice is to keep an eye on it! They are delicious.
These look great, I’m going to have to try them. I wish someone who made them with honey would have shared their results. As for the flax seed (I would imagine they should be ground, there hasn’t been a response on that question which was asked several times), could hemp or chia seed be substituted on that? I have both of those on hand but no flax.
Thanks in advance for your response. 🙂
Hi Kelly – yes ground flax seed. The flax seed acts as the egg so I don’t think hemp or chia would work. If you don’t have the flax seed, just use the egg instead. Good luck!
Thanks Krista,
I was thinking the Chia would work as it gels. 😉
You are right, chia can replace egg also – use 1 tablespoon chia and 3 tablespoons water for each egg. Mix it together and let it sit for 15 minutes before using. Let us know if you use it!
Wow, these are super tasty! I did have an issue with texture though. As others have mentioned, they turned out very hard and crumbly instead of ooey gooey like I’d hoped for. I actually needed a spoon for the crumbles yesterday, but storing them in the fridge over night helped them stick together better today.
What kind of almond butter do you use Food Babe? I’m wondering if the varying textures have to do with the brand and consistency of the nut butter. I use Mara Natha and it’s very hard to stir and super oily when just opened and then gets extremely hard when I store it in the fridge. The almond butter I used to make these yesterday came from the fridge and was HARD! Any suggestions on brands or fixing almond butter consistency would be great!
I usually make my own, but used Trader Joe’s smooth and creamy unsalted almond butter for this recipe. Mine came out chewy, yet moist and did not stick at all. I did line my pan with waxed paper and that worked just as well as parchment paper.
Made them again today. Had to… I had company coming! 😉
I really love the taste, but even with a new jar of creamy Mara Natha they still turned out really hard and crumbly… like a cookie instead of moist like a brownie. The taste is amazing so it would be great to get the texture down if anyone else has tips.
Hi Heather – Food Babe usually uses Tree of Life Organic Almond Butter. I made them recently with Woodstock Brand and mine turned out very ooey gooey too (soooo yummy) Maybe it is the Mara Natha almond butter – hope you’ll try again with another brand.
Also, it could be timing. Check them several minutes early. Maybe there is a fine line between gooey and crispy. Mine seemed almost under cooked at first but they were perfect!
I Just made these with Mara Natha Almond Butter on parchment paper, but I only cooked it for 20 minutes and they came out super tasty, although a little crumbly (they are still a little warm though). I agree, they might not need to be cooked as long for your oven.
These are five star brownies! Chewy, chocolaty and unbelievably fast and simple to make. Waxed paper works just as well as parchment paper. I didn’t have coconut palm sugar, so I substituted raw organic sugar.
Could you use honey instead of the coconut palm sugar?
I’m not sure it would work because it would change the texture. (and taste a little too) They may stay too runny but you could always eat with a spoon if you had to. (yum that actually sounds good :)) Let us know if you try it.
Thank you so much for this recipe, Food Babe! I’ve made them twice (gasp!) in the last week. Both my fiancee and I are huge fans. YUM, YUM, YUM!! Next batch we’re going to mix things up: pb or seed butter with white choc chunks!! I’m sure they’ll be divine!
These look so good…definately trying them! Have you ever added cocao powder to this recipe?
Thanks!
Hi 🙂
For the Almond Butter Brownies can it be flax oil, instead of flaxseed?
Hi Pauline – I don’t think that will work – I don’t think it will give you the right consistency.
Mine came out crumbly on top and almost raw on bottom. I cooked for 23min. I used chips an the chips didn’t even melt!!
Maybe move them down in your oven?
Hi, I made these tonight, and we all enjoyed them. A question: Are the chocolate chunks supposed to melt into the batter somehow and mix in . Mine jus stayed put. The effect was basically like a nut butter cookie bar with chocolate chips inside. I was wondering whether there is any reason to use that particular brand of chocolate chips/chunks. Thanks.
Mine melted somewhat but I used another brand. That just happens to be Food Babe’s favorite brand. You can use any type of chocolate chips or chunks.
I just made these and they’re Amazing! I subbed nut butter for Sunflower butter and chocolate chunks for cocoa powder and these willl be my and my hubbys new favoite treat! Thanks so much for this!!!!
So good to know. Thanks for sharing.
Did they have a strong subutter flavor? My daughter has nut allergies but is not a fan of sunbutter. I love the idea of incorporating into recipes though for the protein boost.
could you use an egg white instead of a 1 egg? or should u just stick with the flaxx and water if instead of the egg if you want to do that?
I think either should work.
I’ve been wanting to make these for awhile now and finally did. So amazing! Thanks Food Babe! And I could share with my daughter knowing there was nothing nasty in this.
I just had to tell you how much I love Food Babe Brownies! I’ve made them easily a dozen times since you posted the recipe. My husband LOVES them, if it were up to him, he’d eat a pan at one sitting. And they’re miraculous, no butter, flour of any kind or dairy…simply amazing. It’s amazing Paleo friendly, gluten free recipe that is forever on my list of healthy treats for my family. Thanks.
These were DELICIOUS!!! I broke up a bar of organic dark chocolate for the chocolate portion and it worked great! Thank you for this recipe!
I just made these tonight as a Halloween treat….. They were AMAZING!!! They taste more like a chocolate chip cookie to me in bar form than a brownie… but I am more than okay with that!! 🙂 I took them out of the oven at about 20 minutes in fear of overbaking… and they were so gooey and chocolate-ly and delicious. Cooled down they were equally delicious. I had never tried using the Enjoy Life chocolate chunks before – but they taste so amazing in there!! Thanks for an awesome recipe!!
I made these tonight and my husband and I both enjoyed these very much. He has really been craving sweets lately and this was a perfect recipe! I am vegan so I used the non dairy chips that were only available in mini chips but they turned out great!
Hi. These were good but they fell apart when picking them up. Can I add anything to hold them together better?
Thanks!
I’ve been very hesitant to try these because I couldn’t wrap my brain how they would be tasty or edible without flour plus my family isn’t real big on almond butter. Recently my husband has needed to go on a gluten free lifestyle so I figured this would be a great time to try this recipe. I made it with the flax and water instead of the egg. I made them tonight and they were a hit with everyone in my family. We did have to eat them with a fork because they were a tad crumbly but I blame that on the fact that we didn’t wait for them to cool properly before we dug in. No complaints here. We would make them again.
how does food babe feel about brown sugar? i tend to use that in my baking sometimes. of course i never use the full amount stated in the recipes but does she only use coconut palm sugar?
These are awesome brownies! I substituted the flax seed and water with organic apple sauce (a GREAT egg sub) – It made them really moist. I also made them into brownie bites. I highly recommend making these a day in advance, they seem to get better as they sit.
I’m glad you enjoyed them Kyla!
no flour??
What can replace coconut palm sugar?
Could I sub out dried dates for the sugar? These look so good.
Thank you for egg free treats……
How does this make a brownie? There is no cocoa, just chocolate chips? Did I miss something?
Yeah I was wondering that as well. I think cacao powder should be in there.
What are you thought about coconut sugar harvesting endangering the coconut trees http://www.tropicaltraditions.com/coconut_palm_sugar.htm
COCOA? I saw a couple of questions about there not being any cocoa in the recipe but no answer, so I”m hoping you can answer for all of us! How do they look so ‘brownie-ish’ without any cocoa? I’m looking at the photo and I can’t see how it could be that dark with just the chocolate chips as all the other ingredients are pretty light. Should there be a little cocoa in there too? Can’t wait to make them!
I had the same thought tania but made them anyway. They must be missing something in the ingredient list because they come out like a blondie with chocolate chips nothing like a brownie. They are yummy regardless… just wondering what they forgot. Cocoa would make it too dry unless there is also more liquid missing… or the photos don’t go with this recipe. ??
Made these last night! Used 1 egg and used two tablespoons of cocoa as well. Mixture got too dry, so I added a bit of agave nectar. It came out delicious!!
Did you put any COCOA powder in it?? There is none listed in the ingredients list.
I made these last night. I let them cool about 30 minutes. I was only able to get half of the bars out looking like brownies. The rest were all crumbled. Any thoughts? They tasted great!
Just made these brownies that look and taste more like blondies than brownies. The photos are not accurate. Did you forget an ingredient in the list.. like cocoa or chocolate or are the photos for a different brownie? They are really yummy regardless just nothing like a brownie.
And I looooooove these chocolate chunks! Enjoy Life brand are the only kind of choc chips I buy because they are soy free. Gonna try these tonight!
I just made them with chia seeds and I omitted the salt and they are wonderful. Chewy and delicious!
It looks strange that there are no flour and cocoa in the ingredient list. Is it correct? I’d like to make them, but would be good to know if all the ingredients are listed.
thanks!
OMG! I just made these using peanut butter. They are to die for! So, so good & full of things that I can eat! Thank goodness I made these to take for a lunch I have tomorrow otherwise I would be eating them all myself tonight!
Roasted or raw almond butter?
I used Trader Joe’s almond butter and got a grainier, more crumbly texture. Not moist chewy, matte top, with chocolatey color like that photo. I wonder why. They taste really good. 25 minutes might be too long.
Hey …..what gives them the choc flavor and the brown color is there is no cocoa powder in them?
Why not make it super healthy, eliminate the sugar and use hardwood xylitol instead
Hi Food Babe!
I have been following you for the past few months, and I am learning SO much about healthy eating! I live in the Charlotte area, and I’m on a “detox cleanse”- feeling pretty good at day 11! Anyway, I read that you have a “go to” restaurant that you know will serve you HEALTHY meals on days that you don’t feel like cooking… Would you be willing to share the name of that restaurant? I’m allowed 1 meal “out” this week, and I know the family would enjoy a break from my cooking!!!! Thanks!
Try Luna’s living kitchen
I can’t wait to try this!
Probably will use Trader Joe’s sunflower butter.
I don’t know if it interests anyone, but Ayurveda says not to heat honey, because it becomes slightly toxic. That’s maybe not such a big deal, but they say its not good because honey takes things really deep into the tissues. So even though I love honey, I’m going to use the recommended coconut palm sugar.