Rich, gooey, dark, chocolatey almond butter brownies!
Thick and fudgy almond butter brownies
If you do not like soft and extra fudgy brownies, you need to stay far away from these almond butter brownies.
They are squares of pure chocolate bliss, so sinfully rich and velvety smooth.
You’ll sit there reading the recipe and think to yourself, “No flour and only fifteen minutes of baking time?! There is absolutely no way these brownies could work!”
Oh but not only do they work, they work like chocolate magic… and they are completely oil free!
You may also like: Vegan Mac And Cheese
Vegan almond butter brownie recipe video
(Watch me make the brownies, above)
If you watch the recipe video, let me know what you think!
Note: Not all of the ingredient brands featured in the video are what I buy at home.
If you ever want to know my favorite brand for a certain ingredient, please never hesitate to ask.
Dark chocolate flourless brownies
This recipe calls for oats or almond flour instead of traditional wheat flour.
And many of you have been asking to see more refined sugar free recipes on the blog.
So hopefully you will be happy to know that these almond butter brownies use maple syrup or honey. They can be made without any refined sugar whatsoever.
I played around with my recipe for Brownie Batter Bars to make them free of refined sugar and was so excited when they worked!
I sent the recipe to my mom back in Texas, and she kept texting me as she was making them:
Are you sure this recipe will work?
It seems to have a lot of liquid ingredients…
Did you forget to list flour in the ingredients?
Are you sure it’s just fifteen minutes in the oven?
Then, after she actually made the brownies:
Katie, these are so good!!!!!!!!!!!
Rich, fudgy chocolate brownies that can be made in under 20 minutes and are secretly full of wholesome ingredients you can keep on hand for any time a chocolate craving hits.
What more could you possibly ask for?!
Almond Butter Brownies
Ingredients
- 6 tbsp cocoa powder
- 1 cup almond butter or allergy friendly sub
- 2/3 cup pure maple syrup or honey (or try these Keto Brownies)
- 1/2 cup rolled oats or almond flour
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- optional chocolate chips as desired
Instructions
- Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well, and set aside. Process the oats in a food processor or blender until very fine, then stir all ingredients together until smooth. (If you use a very dry almond butter, you may need to add 2 tbsp milk of choice for a thinner batter.) Transfer the batter to the prepared pan and smooth out with a spatula or another sheet of parchment. It will look thin, but the batter will rise in the oven. If desired, press some chocolate chips into the top. Bake 15 minutes on the center rack – they should look underdone when you take them out. Let them sit at least a 1/2 hour if you want them extra gooey, or overnight for the perfect firm-yet-soft brownies. The flavor is sweeter and richer the next day if you can wait to try them!View Nutrition Facts
Notes
Have you made this recipe?
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More Brownie Recipes:
sarah says
Katie YOU outdid yourself this time! I just made these…. forgot the chips whoops… used a silicon pan…. let them cool… then just dumped them on my cutting board to cut and pack away, because its only me right now… but I cut a little snip off too taste…..OHHHHHHH my goodness gracious I had to put them directly in the freezer! They are SOOOO good even without the chips and i skimped on the almond butter and maple syrup and used a little extra oat flour cause I do have a sweet tooth weight problem, and I used carob powder because i also have a caffeine/nighttime snack-sleep problem.
Thank you!
Amie says
My father raises bees, so I bake with a lot of honey. I used honey in these, along with some dairy-free chocolate chips, and they were amazing. I also doubled the recipe and baked them in a 9×13 for 5 minutes longer and they were perfect.
Sarah says
Best. Brownies. Ever! I always leave out the salt and baking soda, they are not necessary, and use the 1/3 cup almond flour option. I recently baked these in the Trudeau silicone jack-o-lantern baking pan they came out so cute!
Roshiko Shindo says
Amazing Brownies! I added a little bit of Vanilla and maybe they weren’t as gooey as I wanted them to be but they were DELICIOUS as heck…
Chava-Shoshannah says
Doubled this recipe using almond flour for my celiac niece’s birthday cake. I only ate from the edges, and wow! Rich, chocolatey, and as they say, amaaaaazing!
rsp says
You wanted comments on the video, which first came up on my screen without any text as an ad You don’t give a measurement for the maple syrup (or other sweetener) in the video, and there’s no mention of ChocolateCoveredKatie in the video either, so I was at a loss at first as to how to find the full recipe. Luckily it came up in a search for almond butter brownies.
Colette Beach says
these are awesome!!!!!!!!!!!!!!!!!!
Colette says
these are awesome!!!!!!!!!!!!!!!!!!
Charmaine says
I had runny almond butter and add some oat milk to thin it out. It went on the baking dish super thick still. Hoping it still turns out! Should it have been like pancake batter?
Robynne says
Katie, these sound and look fantastic, and I can’t wait to try them!
Question: what do you do with the pulp after you make almond milk? Mine is in the freezer until I find some ideas.