Dark Chocolate Almond Butter Brownies
Dark Chocolate Almond Butter Brownies- dangerously easy to make, these flourless brownies have an irresistible rich and fugdy texture! Gluten-free with vegan option.
If you’ve made my flourless tahini brownies then you’ll probably recognize that this recipe is based off of that one. The main difference is that we’re using almond butter in place of the tahini and adding coconut flour for a fluffier texture that’s somewhere between cakey and chewy brownies.
Because as much as I love super fudgy brownies sometimes I want the best of both worlds. You feel me?
Dark Chocolate Almond Butter Brownies Ingredients
- Creamy Almond Butter- You want to use a drippy, natural almond butter for best results. The only ingredients should be roasted almonds and salt. Peanut butter will work the same so feel free to substitute if you prefer. Sunflower butter can also be used for a nut-free option.
- Pure Maple Syrup- Used as a liquid sweetener, maple syrup helps add a rich flavor to the brownies. You could use honey in it’s place but I prefer maple syrup in this recipe for its thinner consistency.
- Vanilla Extract- You could probably get away without the vanilla but it’s worth it for extra delicious brownies.
- Eggs- Both regular eggs and flax eggs work in this recipe. Regular eggs make for fluffier brownies while flax eggs make for a more gooey, fudgy texture.
- Coconut Sugar- I like to use coconut sugar for its caramel flavor but organic cane sugar or brown sugar will work in it’s place. Just keep in mind they tend to be sweeter than coconut sugar so the end result will be sweeter brownies.
- Unsweetened Cocoa Powder- Be sure to use a high quality cocoa powder for best results!
- Coconut Flour– We’re only using a few tablespoons of coconut flour for texture. You can leave it out if you don’t have any on hand.
- Salt and Baking Soda- Baking soda helps leaven the brownies so that they rise properly. I personally like my brownies salty so I add 1/2 teaspoon but I listed 1/4 teaspoon since I think that’s more appropriate for the average palate (assuming your almond butter has added salt). You can always sprinkle sea salt on top if you want more salty flavor.
- Dark Chocolate- My go to for dark chocolate chips is Enjoy Life brand but you can also chop up your favorite dark chocolate bar and add it to the recipe.
How to Make Dark Chocolate Almond Butter Brownies
As I said above, these brownies are dangerously easy to make. You just stir everything together in one bowl, transfer to a baking dish and watch them transform into fudgy magical bliss.
Fair warning, these brownies are highly addictive! They disappear very quickly in our house so be prepared to hide them if you want more than one.
Dark Chocolate Almond Butter Brownies
- 3/4 cup creamy almond butter, ingredients should be just roasted almonds and salt
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs, or 2 flax eggs for vegan version
- 1/2 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup dark chocolate chips, plus more for topping
- Preheat the oven to 350°F then line an 8x8" baking dish with parchment paper.
- In a large bowl, combine the almond butter, maple syrup, vanilla and eggs. Stir together until smooth. Add the coconut sugar and continue to stir until a caramel like consistency is formed.
- To the bowl, add the cocoa powder, coconut flour, salt, and baking soda. Stir everything together until a batter forms. Make sure everything is as well combined as possible. You don’t have to worry about over stirring.
- Lastly, add the chocolate chips and fold together. Transfer the batter to the lined baking dish. Use a spatula to smooth it out evenly along the edges. Top with a few more chocolate chips, if desired. Bake in the oven for 25 minutes. Remove from oven and allow to cool before cutting and serving.
I didn’t even need to see the pics of these to convince me to make them, the title alone had me drooling! Holy yum.
Creative recipe — these look decadent, yet are filled with healthy ingredients!
Wow! I am in awe of the beauty of these brownies! I’m in complete food heaven. I love chocolate, so these sound like the perfect treat for me. I will definitely have to try making them!
Well these look too good to be true!
Brownies are literally my favorite dessert ever! Everything about the looks amazing. I love how fudge and moist they look too!
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Ummm yes making these tonight! Intense chocolate craving that needs to be filled ;)
Okay now I am CRAVING BROWNIES!! These look so chocolatey and rich. I am always a sucker for a good brownie!
Is there a way to give a recipe TEN stars????? These were beyond amazing! I made them with peanut butter, because that’s what I had on hand, and still: the perfect brownie: rich, fudge-like, crackly on top, did I mention rich?
You hit a home run with this one. Thank you!
I’m so glad you enjoyed them! Thank you for the review!
Used eggs in the recipe and holy moly these are delicious!! Will definitely be making them again!
I’m so happy you have then appetite for brownies, lol! Thank you for leaving a review. xo
I would like to try these! I only have semi-sweet chocolate chips. Will that work?
Yes that will work!
What size baking dish do you recommend?
An 8×8″ dish but a 9×9″ will also work
These are SO good! I’ve made at least 6 batches of these, and they’re always delicious. I use flax eggs and they turn out great.
Instead of maple syrup and coconut sugar can I use monk fruit sweeter and/or stevia drops? Also, can I add collagen protein peptides to is since it has no flavor?
Hi Tina! I’m not familiar with monk fruit or stevia so unfortunately I can’t advise you how to substitute them. I’m also not sure about adding collagen. Sorry I can’t be of more help!
These are absolutely AMAZING! I have made many many vegan and/or gluten free brownie recipes and these are by far the best. They have that perfect chewy crispy edge and are so fudgy inside. This is definitely my new go-to recipe.
I’m so happy to hear that! Thank you for the review. :)
Hello. I followed directions but used PB instead. Underbaked them for 5 minutes and they were still Way over done and Cakey. These aren’t brownies but a cake. Disappointed. Taste was fine but I used a lot of expensive ingredients for this to come out fluffy. Usually brownies are done at 325 not 350.
I’m surprised to hear that! We found these to be fudgy but it’s possible that you prefer an extra fudgy texture. Using flax eggs results in a very fudgy texture or you could leave out the egg whites to reduce fluffiness.
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You are a genius! I would never have dreamed such a small amount of coconut flour could hold together all of the wet ingredients. And the cocoa powder masked the flavor of the butter entirely. These are decadent and fabulous! Thank you for sharing
Love this recipe! Super simple to make, great and healthy ingredients and came out perfectly! Will definitely make this again.
Hi! I dont have any chocolate chips… Can I sub the chocolate chips for more cocoa powder? Og, then how much?
No you don’t want to sub with cocoa powder because that will dry them out. I personally think chocolate chips are a necessity but you can just leave them out if you want. :)
These are THE best brownies!!!
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Looking forward to trying these—they look delicious! I know you say that the coconut flour can be left out. Could it also be replaced with something like oat flour? Also, have you tried a chia egg, instead of a flax egg? Than you!
I would just leave it out and not use any oat flour. I haven’t tried chia eggs…will you be using ground chia?
Since eggs aren’t an issue for me, I’ll go with them. I was just curious about the chia seeds. Thanks for the advice!
Best brownie ever!!!! When I found this recipe I had a feeling it would be great and gave it a go, but I couldn’t have imagined how delicious it would actually taste!!! This will be my new go-to brownie recipe!!!
Made it with flax eggs, works perfectly!
Thank you so much for leaving a review!