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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 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.

Almond Butter Brownies

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


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,


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331 responses to “Almond Butter Brownies

  1. 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.

  2. 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

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

    1. 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!

    2. I just made them, and I cut one before they were cooled and it crumbled but once they were cooled, they stayed together well.

  4. 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?

  5. 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!!!

  6. 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.

  7. 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!

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

  9. 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!

  10. 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!

  11. 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

  12. What are your thoughts on avocado oil Vani? I’ve recently read that it’s one of the best for you and has a higher cooking point than coconut oil which I use faithfully when cooking/baking. Also, your thoughts on the avocado oil being non-organic as avocados are okay to buy non-organic.
    Am reading your book at the moment. It’s a great refresher on many food issues and I’m learning a lot of some fast-food chemical issues that I wasn’t aware of.
    Any advice would be appreciated.
    It truly appreciate all you do. Keep up the awesome work.

  13. I really loved these!! I am not too keen on almond butter, but with a little extra chocolate chips you can’t even taste it 😉 These are an awesome alternative for me and I will continue to make these! I used an egg, rather than the substitute and added a little extra water since I read a few comments that suggested it. They turned out great! Might not even add any water next time. Thanks for the recipe!! 🙂

  14. So after reading through the comments, I decided to add 1/2 cup of cocoa powder and substituted honey for the coconut palm sugar. I also added a bit of agave nectar (maybe a teaspoon? Didn’t measure) for sweetness because sometimes when I bake with honey it isn’t quite sweet enough. And I used peanutbutter because I didn’t have almond butter…and I used chips. I put them in a mini muffin pan and baked for 10 minutes…perfect! We love them! So glad because I have failed MANY brownie recipes looking for a healthy one we liked! ☺

  15. I had a question about the Enjoy Life chocolate chunks. I recently discovered theses, love how simple the ingredients are and absolutely loved the taste! My question though is from what I saw on the package they are not organic, so I’m wondering why you would recommend these over an organic brand?
    Keep up the great work, Thanks!

  16. Wow, my family can’t get enough of these!! After reading the comments, I made a few adjustments to the original recipe and the brownies turned out perfect…just like Food Babe’s pictures.

    I used the egg option, not the flaxseed + water option
    I used 1/2 cup organic honey in place of the coconut sugar
    Added 1 T. organic cocoa powder
    Added 3 T. almond milk
    Baked for 35 minutes

    This is my new go-to treat and I am already thinking of a few variations to make them fun. Thanks Food Babe!

  17. Oh Dear! I almost wish I had never made these….So delicious! I used Almond Hazelnut butter, choco chips and added 2-3 tbsp of water to my egg. Heaven!

  18. These brownies are amazing! Used 2 tbsp of ground flax meal and an egg. First time using coconut sugar ! Shared the recipe with everyone ! So much tastier and better for you than the box crap 🙂

  19. Can you substitute cashew butter for the almond butter? I have a family member allergic to almonds.

  20. These are delicious, but I made some recipe adjustments that made it more cake like. I added 3T of water like others suggested, but I also added 1Tbsp of olive oil, and I melted the almond butter in a saucepan but not so much that it would become hot and scramble my egg when it was mixed in.

  21. I make these all the time Using your exact recipe with the 2 tablespoons ground flaxseed and 3 tablespoons water. I mix the two together and let them set for less than a minute. Then incorporated into the mix. I’ve made it using a less expensive almond butter and they didn’t turn out nearly as rich and chewy as the Artisana organics raw almond butter. It makes them a little more expensive, but it’s so worth it!

  22. I’ve made this recipe several times over the years and I’ve always used one egg. It would come out pretty dry, but still yummy. I read through the comments this time and decided to take one user’s advice to add the taps of water as well. I added 2 tsp of water with my one egg and they came out so moist, just like brownies! I highly recommend adding the water if you’re going to use an egg : )

  23. Absolutely delicious! I replaced the coconut sugar with maple syrup since we have some allergies to coconut. YUMMY! Thank you 🙂

  24. I’ve made these lots of times with great success as printed (flax egg)! I’m wondering if they’d work in a muffin cup for holiday treats?

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