Rich, gooey, dark, chocolatey almond butter brownies!
Thick & Fudgy Brownies
If you don’t 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 + 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
(Watch Me Make The Brownies, Above)
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!
Flourless Almond Butter Brownies
Many of you have been asking to see more refined-sugar-free recipes on the blog, and so hopefully you’ll be happy to know that these almond butter brownies can be made without any refined sugar whatsoever.
I played around with my recipe for Brownie Batter Bars to make them refined-sugar-free 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
Adapted from my Chocolate Chip Peanut Butter Bars
Almond Butter Brownies – Flourless & Vegan
- 1/4 cup + 2 tbsp cocoa powder
- 1 cup softened almond butter OR allergy-friendly sub
- 1/2 cup + 3 tbsp pure maple syrup, honey, or agave
- loosely packed 1/2 cup rolled oats (or 1/3 cup almond flour or flour of choice)
- 1 1/2 tsp baking soda
- 1/8 tsp salt
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!
More Brownie Recipes:
(No crazy ingredients!)