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Almond Butter Brownies

4.95 from 35 votes

Rich, gooey, dark, chocolatey almond butter brownies!

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)


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.

Vegan Brownie Ingredients

Flourless Almond Butter Brownies

Many of you have been asking to see more refined-sugar-free recipes on the blog.

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!!!

Flourless Brownies Recipe
Super Healthy Brownies Recipe

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:

5-Ingredient Almond Butter 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 Brownie Recipe (Vegan,6 Ingredients)
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Almond Butter Brownies

Rich, gooey, dark, chocolatey almond butter brownies!
Total Time 15 minutes
Yield 9 – 12 brownies
5 from 35 votes


  • 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 (or try these Keto Brownies)
  • 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!
    View Nutrition Facts


The recipe was adapted from my Chocolate Chip Peanut Butter Bars.
If you’re a visual person, be sure to check out the video above showing how to make the brownies step-by-step.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Brownie Recipes:

black bean brownie

Black Bean Brownies

healthy brownies

The Ultimate Unbaked Brownies

workout brownies

Chocolate Workout Brownies

Sweet Potato Brownies

Sweet Potato Brownies

The Best Vegan Brownies

Vegan Brownies

(No crazy ingredients!)


More About The Cookbook

Published on May 20, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. ace says

    This looks like a fun recipe! I was about to make your black bean brownies later today but I think I’ll make these instead! Only one problem though… I ran out of almond butter so I’m going to have to try it with my cashew butter (which honestly I’ve been wondering what to use it with!)!

  2. Kristina says

    These look delicious, I love that you used almond butter, it’s my favourite nut butter of all, it even beats PB. And they are so quick to make, I could even make them during the weekdays for breakfast.

  3. Natalie says

    These look delicious and super easy! Do you think I could sub almond or coconut flour in for the rolled oats if I don’t have any?

      • Selah says

        5 stars
        I Subbed almond meal from Trader Joes and also used half cashew butter and 2 tbs almond milk and it worked great!! I also used 1/4c honey and 1/4c Swerve to sweeten as well as Lilys stevia chocolate chips in batter and on top. SO good!

      • Jill says

        I used almond flour like the recipe suggested and it came out like dough, even after sitting out all night. It tasted good though, but I think it would’ve tasted better if I used the oats or regular flour.

  4. Jen says

    I have been looking for good desserts for gluten free AND sugar free (mom is diabetic and has gluten issues). Could you substitute any kind of sugar free product in this to help cut the sugars a bit more? I don’t do much gluten free baking but I would love to bring her something special. She just had back surgery and chocolate ALWAYS makes everything better 😉

    • Chocolate Covered Katie says

      I’d definitely recommend checking with a doctor or medical professional, but I do know that a lot of readers with diabetes will write in and tell me they have made one of my recipes using xylitol, so you might want to try this linked recipe and use xylitol as the sugar of choice:

      But, as mentioned, please always check with a doctor to make sure a recipe will work for her specific case. 🙂 I’m not qualified to give medical advice.

      • Jen says

        Thanks, I was gestational diabetic and my mom knows well what she can and can’t have. I know you have to be careful when you respond but rest assured, we got this 😉 Will give it a shot!

        • Vanessa Wikel says

          Hey. So I do low carb gluten free and grainfree baking. I used a 1/2 cup loose coarse ground almond flour and what I did to get the sweetness right is use a thicker almond butter, I use ‘Youfreshnaturals’ muscle butter almond butter and mixed in coconut oil (raw) and some almond milk to make it more liquid like, then I added to taste to warm water golden monk fruit sweetener. you want it to be a ‘simple syrup’ like texture. The warm water will melt the zero carb sweetener and in my opinion monk fruit is mroe beneficial and tastes better than stevia powder. Do not use stevia liquid drops for this. you will vomit with how sweet it will be. you will need to create a ‘simple syrup’ using a low glycemic low or zero carb sweetneer like monk fruit or stevia. you can do this with xylitol but beware, many people get gastrointestinal distress when consuming too much. You can alternatively do everything I’ve said except omit the muscle almond butter and just use a regular cashew or almond butter and sweeten to taste. you really want to play with the flour ratio too. Almond flour does not soak liquid up as much like oat flour does and I always prefer it for many health benefits and its much easier to do direct conversions with. Usually recipes call for some type of high carb liquid, or milk, so instead I just reduce the liquid and make sure the leavening agent is on point and that the texture and flavors are on point. It’s a chemistry. Anyway, there are some of my tips :). came out beautifully by the way. I am nto a professional baker, I just really love healthy, low carb, grainfree, soy free and gluten free baking :).

        • Jason Sanford says

          Hi sorry we have not tried it. For sure, you’d have to ad extra liquid in any case. If you experiment, be sure to report back with results!
          Jason (media relations)

    • Catherine H. says

      I don’t recommend these as a good candidate for conversion to sugar free. Xylitol is not a great substitute for maple syrup. Possibly you could try liquid Splenda, e.g. Torani syrups. However, if I were you I would look for a dedicated low-carb blog for good sugar free brownies. Sugar-free baking requires completely different ingredients than sugar-full, and although Katie is a genius, sugar free is just not her focus. In my low carb days, I used to love the blog Healthy Indulgences.

    • Chocolate Covered Katie says

      It depends on the nut butter you use. If using peanut butter, then definitely yes. I didn’t really find a distinct flavor with the almond butter. Or you could try raw cashew butter, which I find to have a very mild flavor. Or macadamia nut butter might be nice…

    • Jennifer says

      I just made them with almond butter and they are delicious! There’s not any almond butter taste, they just taste like real brownies made with eggs and oil! 🙂

  5. Alys says

    I’m speechless. Hahaha. It’s a good thing I didn’t see this on Saturday or I probably would have made them and proceeded to eat the ENTIRE PAN! (You know what I mean!) Definitely going into my recipe arsenal.

  6. Erin says

    I am so pleased you’ve made these! I have almond butter every day, usually in my smoothies, so I know these are going to be fab!

  7. sarah says

    Thank you for the almond butter brownies recipe! Perchance any recommendation regarding a measurement of choc chips to add?

      • sarah says

        5 stars
        Following – up from my question earlier this afternoon about the measurement of chocolate chips….
        These are EXCELLENT! My picky-eater child even ate his entire brownie!
        I added 2 T (pre-ground) flax seed, 1 T Chia seed (blended in Ninja cup to a powder), 2 T Ghirardelli 60% baking choc chips, and 2 T Ghirardelli mini choc chips. I mixed the choc chips in (and used minis) so my kiddo doesn’t pick then out 😉
        Thank you again for this wonderful recipe, we’ve enjoyed every recipe we’ve tried from the blog and your book!

        • Julie Dove says

          You can use any chocolate chips. Companies such as Enjoy Life or Equal Exchange or even Kroger natural make vegan chocolate chips. Hope that helps!

  8. Alexz says

    These look amazing. Is it possible to make them with PB2 Powdered Peanut Butter? It lacks oil so I don’t know how that will affect baking.


  9. Olena@iFOODreal says

    Hi Katie. I follow you but never really comment. I know you follow me too because you recommended someone to look at my pictures which totally flattered me, beyond flattered. Anyways, I just wanted to say congrats on being on the FOX, that is so huge. Your success is unbelievable! Also when I looked at the ingredients list for these brownies I had questions like your mom LOL. But I guess you know what you are doing. Also I went and ate about 4 spoonfuls of almond butter LOL. Pinned and all the best!:)

  10. Natalie says

    First recipe that I didn’t love. The black bean brownies and peanut butter brownie recipes I made are much moister. This was just ok. Sorry!

  11. Heather@TheSoulfulSpoon says

    Katie, this is SO exciting! Congrats; you’ve truly worked hard for this and deserve all of it. To think back to 2008 when I first found your blog and loved it. It’s so neat to see how Chocolate Covered Katie has grown, yet that it still remains the classic, lovely site full of beautiful, healthy recipes it always has been. Thanks for doing what you do, and enjoy every minute of success!:)

  12. Valeria says

    Hii sorry I am from Italy. How much is 1 cup? Can you please please give me some info? Like grams? And what about 325 F? We have C°. Thankkkk you

    • anonymous says

      Just type “celcius to farenheight” into google and it gives you conversion calculators. Same for gram measurements. Or you can look on the jar of peanut butter and labels of the other ingredients and it will say both measurements in the nutrition label.

  13. lisa @bitesforbabies says

    I’ve recently given up on nutb utter brownies, lol! I’ve tried a few variations (the latest with peanut butter and Nutella) and they didn’t turn out as I had anticipated. I used flour instead of oat…and probably too much of it! I think I’ll try them ONE more time 😉

  14. Maya says

    Katie I was just curious if you had seen the NPR article about monkeys being abused and overworked to pick coconuts in Thailand. I wanted to know if you knew which brands used the coconuts that exploited them.

  15. Farah says

    5 stars
    These were good! At first, I wasn’t sure if it was going to turn out because my batter was very thick & I had to press it into the pan. I was pleasantly surprised when I took it out of the oven & saw a perfect pan of brownies 🙂 I didn’t add choc chips & just didn’t use the TBs of sweetener or cocoa, only because I’m lazy & didn’t feel like measuring those out in addition to the cups!
    My family enjoyed them, in particular my picky 11 year old son who wanted more than 2, but I told him he could have one after lunch today!
    Thank you for a wonderful recipe.

  16. judith says

    Katie, I have gone over this recipe over and over and I can’t figure out what I’m doing wrong. It became a big ball of dough in the processor and was so stiff it wouldn’t mix so I moved it to a bowl. I finally added some water just to achieve a stiff batter but certainly not pourable….it was like tar. I used a brownie pan so it seemed to bake okay. I kept coming back and reviewing the recipe including the part where you said to ‘pour the batter’ into the pan.
    It was a mess and I need your advice……Thanks.

    • Amanda says

      Hi, I’m not Katie but I saw your comment and would like to help since I just made these successfully. Did you use almond butter and if so what brand? Did you use the full amount of sweetener and if so what type? If you can give me as many specifics as possible then hopefully I can help. Or Katie might have some insight.

      • Judith says

        Marantha almond butter. Agave. I used the exact amounts the recipe called for. That’s all the specifics I can give. I don’t know if my processor will survive this recipe.

      • Chocolate-Covered Katie says

        Hi! Farah, for yours the dryness most likely came from scaling back the liquid ingredients called for. Judith, I am so sorry yours didn’t turn out well… I don’t think the brand of almond butter should matter that much (I used Trader Joes) but I definitely want to help troubleshoot what might’ve gone wrong for yours. I want my recipes to work for everyone! After you added the extra liquid and baked them, how was the taste?

      • Judith says

        Katie, after adding the extra liquid, I scooped it into the pan and they looked great, rising nicely and crisping on the top but they were somewhat dry and lacking in flavor. Maybe should’ve increased chocolate and sweetener along with water…..I don’t know. I did notice in another comment that the ‘batter’ was pressed into the pan.
        Maybe I’ll stick with black bean brownies.

    • Bonne V. says

      Just to add my two cents (I’m not Katie), but I think that the order in which the ingredients are added to the food processor makes a difference, as well. I would combine all of the DRY ingredients in the food processor FIRST and that would be: oats+baking soda+salt. Blend these. Then add, in this order: maple syrup+nut butter. Now blend. The consistency should be thick/viscous. –Also, I would recommend using a natural nut butter (where the oil naturally separates in the jar). Good luck!

    • Orchid64 says

      I have made these twice now with peanut butter and one thing that will help with the mixing is warming the nut butter and the liquid sweetener (honey, agave, maple syrup). I always stick the peanut butter in the microwave for about 45 seconds and that makes it much looser. I don’t think this impacts the outcome, but it makes mixing easier. That being said, my dough was thick and had to be pressed into the pan, but it wasn’t unmanageable. I think the fat content of your nut butter will factor into this pretty strongly in terms of how stiff the batter is.

  17. Amanda says

    Oh dear I thought your black bean brownies were good, but once I made these and served them to my family, these almond butter brownies are my entire family’s new favorite brownie recipe. They are so moist and gooey and rich. The entire pan was gone within a day! I can see myself making many many many more pans of these brownies in the future.

    We tried them with almond butter this time, but I am very keen to try them out with peanut butter or maybe even coconut butter? I wonder how coconut butter would work?

    I would write a longer comment, but I have a second pan of brownies to make 😉

  18. kaytee says

    Haha I was not well prepared to make these… I only had a small jar of almond butter that was not a full cup, so I had to top up with peanut butter. Then I found I didn’t have enough maple syrup. I wasn’t too worried as I don’t like my treats overly sweet, but I added some milk to make up the volume of liquid. I ground the oats in the blender, which worked well, but I think I should have done the rest of the mixing in a food processor as my blender couldn’t really cope. Nevertheless I persevered and the brownies turned out really tasty anyway!

  19. Janice says

    5 stars
    Omg yay!!!!! Thank you!!! As a Vegan Business Owner I Love these recipes! And as a pregnant mom…. You know I’m making these ASAP!!! Great article! Thank you for sharing!!! ?????

    • hbump says

      These are the most satisfying brownies and so relatively healthy!
      I love lots of your recipes but this may be my favorite ever. Don’t over bake; Still yummy but not quite as good.

  20. Courtney says

    I don’t think I’ve ever commented on a blog before, but I’ve made so many of your recipes now that I think it is past time I told you how big of fans we are of Chocolate-Covered Katie! I think we make something from your site at least once a week. 🙂

    I made the brownies last night for my son to bring to school. Of course I had to make a second batch of brownies to taste test and make sure they tasted okay to send to school. An excuse to make more brownies? Of course! The brownies were a big hit, both with my family and my son’s class. Thanks for this recipe and for all the others!

    • Courtney says

      Forgot to mention, I made a batch with almond butter for us and a batch with Sunbutter for school just because I like sending in nut free treats just in case. So if anyone is curious, both almond butter and Sunbutter work well in this recipe.

  21. bani says

    5 stars
    Katie, you are some kind of chocolate genius, love how easy these were to make and how quick and how delicious! The batter was good too. It’s always disappointing when you try an amazing sounding recipe and it doesn’t turn out well, but your recipes WORK. This was a joy! Thank you thank you thank you!

  22. Samantha says

    Not sure what I did wrong. I used Costco’s organic peanut butter (creamy), softened a bit, then put in the Vitamix with other ingredients (after grounding the oats). I would not blend. I added some water and still wouldn’t blend. Even tampering it did not work. Gave up and dumped in into the pan. It was a giant mess – very dry. Patted it all down and put it in the oven. However, now my Vitamix won’t work. I sure hope I didn’t burn the motor out because I’ll be really upset, they are not cheap! I will have to call them tomorrow, but I am not sure what the issue is with the recipe and it being so dry.

    • Chocolate Covered Katie says

      Hi, I am so sorry… I want my recipes to work for everyone, and I can’t figure out why most people are writing in saying the recipe works well, but two people have had trouble. Does not make sense, since it’s the same recipe! I really do want to help troubleshoot and would be so appreciative for as much feedback as you can give: Did you make any changes to the recipe? Did you use the recipe received in an email or off the blog post? Did you use all of the maple syrup? Would love to get to the bottom of this!

      • Samantha says

        hi. PB was from fridge, but I warmed it in microwave first to make sure it was soft/stir-able as the recipe suggested. I used almost all of the maple syrup, but don’t like things too sweet so I added some water to try to make up for the maple syrup. I thought I used the same overall, but perhaps I didn’t. I used the recipe from the email, but see in the blog post you say if the PB is dry, add some milk to it. That must be part of the problem. I am really wondering if it has to do with the dryness of your PB. IE: Jif is way creamy/wetter than most organic brands, including the Costco one I used. Plus, Jif is not kept in the fridge, generally, and some organic brands are. I will try again and report back.

        • Chocolate Covered Katie says

          Ah! That would be it! First, I really (really) recommend not making substitutions to a recipe unless you’re okay with a not-so-great turnout possibility. I just can’t vouch for substitutions because I’ve not tried them. Also, always be sure to look at the actual blog post for the most updated version of any recipe. Sometimes I have to edit the post after publishing, due to a typo or reader feedback, and unfortunately I can’t go back and edit the emails. So the blog posts will have the most up-to-date versions of all the recipes (which is the case with this one). Sending good thoughts to your vitamix in any case!!!

  23. Bonne V. says

    This recipe was shared with me recently and I just made a batch tonight….O……M……G!!!!!! The batter ALONE tastes unbelievable! I had to catch myself because a 4-letter word almost slipped from my lips when I first tasted these. Completely unreal how decadent these brownies are….no one will believe that dairy is missing from this. One “fyi” note – I followed the recipe faithfully, with one exception–I added 1 capfull of vanilla extract. -I have a new favorite recipe! 🙂

  24. Jaimee says

    I always get excited when I read your recipes if I have all of the ingredients in the house. Then almost everytime I read the recipe I get disappointed it requires a food processor. I have a very minimalist kitchen without appliances. Could you please consider adding a section ” Equipment required ” above or below the ingredients list? I’m sure I am not the only person who loves your desserts and does not have many appliances. I have quick oats in the house which are finer than normal rolled oats, I am going to try making this anyway and will hope for the best.

    • Kimberly says

      5 stars
      This are insanely WONDERFUL !!!!

      Followed the recipe (except I did use mini semi sweet chips on top since that’s what I had)…had no problems at all. Well, except not eating the entire dish, by myself !

      LOVE the vegan recipes…

    • Catherine H. says

      You don’t need a food processor for these if you get pre-ground oat flour and just mix the ingredients by hand. In fact, I recommend mixing by hand because the batter is so thick I may have broken my processor on them.

  25. Catherine H. says

    5 stars
    These are fantastic. I am currently avoiding eggs, dairy, gluten, grains, soy, corn, nuts, and sunflower seeds while healing my gut, so as you can imagine it’s very difficult to find good brownies that I can eat. These were perfect! I substituted cassava root flour for the oats and tahini for the nut butter, and they were glorious. I’m going to try tigernut flour next. Yum! Thank you so much!

  26. Christine says

    5 stars
    These are AMAZING!!! I just switched to a plant based diet and these fit perfectly into that plan. They are easy to make and definately get better as they set. This will be on my list of recipes. Thanks!

  27. WPKM says

    I have no food processer. What oats should I use and will the recipe be spoiled if I don’t process them in a food processer? Can I use quick cook oats? I can’t wait to try this recipe! Thank you.

  28. Marie says

    This looks sooooooo good!
    I will love to make them, but i don’t have any almond butter 🙁
    Would peanut butter work instead?

  29. Wendy says

    5 stars
    Brownies were excellent! However dropping the brand new, open box of cocoa on the kitchen floor was a big fail! What a waste of chocolate!

  30. Spa says

    5 stars
    We are a chocolate lovers (and don’t have it as much as we’d like to hehe), so to find a healthier option, specially in a brownie, it’s a really good surprise! 😀 thank you for sharing it! We’ll try and spread the word!
    One question. Could you also use the microwave to make it or do you recommend just the oven?
    Thank you very much

  31. Ralph says

    5 stars
    I’ve loved your recipes for some time (and I’ve even purchased your book). I wanted to make these badly, but didn’t have almond butter or my blender to make the oat flour. So I used pumpkin puree and gf flour. They came out perfect and tasted great!! I got rave reviews last night. Even this morning they were very good, if not better, after sitting out all night!! Keep up the good work!!!

  32. Lisa says

    Wow, this looks so good! One question: how much oat-flour does the 1/2 cup rolled oats make? I don’t have a food processer but I have a big bag of oat flour! How much would I have to sub?
    Thanks in advance :))

  33. Miwa says

    I always enjoy your recipes, and it is my first time to write a comment.

    I made this recipe tonight. It looked very good when coming out from the oven, but it turned out really sad after awhile. It was so deflated. Do you think I stirred too much? Any suggestions?

  34. Ayaka says

    5 stars
    This recipe was so great! My so-hard-to-please husband loved it. I was a bit worried at first how it turns out like your mom (almond butter is not so cheap!), but it came out like a miracle 🙂

  35. Laurie says

    5 stars
    Katie, these are delicious! I’m physically disabled and in order to maintain my weight I count calories. I made these in mini muffin tins making 36 brownies using the pampered chef small cookie scoop resulting in one brownie having 84 calories each.

  36. Miaulin says

    5 stars
    Oh my gosh. These might actually be the best brownies I have ever had. In my entire life. Ever. They are literally perfect.

  37. Sarah says

    These sound really nice, though I don’t think they are truly flourless, if they require you to make oat flower. Perhaps reconsider how recipes like this are named.

  38. Kimber says

    5 stars
    These are insanely delicious! I made them last night and all I had was a maple syrup/blue agave mix from Trader Joe’s and they turned out wonderfully. Thank you for this recipe that I will make again and again!

  39. Rebecca says

    4 stars
    My friend’s birthday is tomorrow and I decided to adventure off the path of my usual sugar cookies that I make on birthdays. I put some extra batter in a small glass bowl to make one for myself (and I even added a few nuts to mine!). It was rich and delicious and I bet my friend will love it too! Definitely do use the SOFTENED almond butter to make things easier!

  40. Laurel says

    5 stars
    Made these today for neighbors child who is gluten intolerant. Called me and asked for another batch!
    The hardest part was getting almond butter out of the jar. Will make again for them and this time make a big batch so I can get some too.

  41. Téa says

    5 stars
    Hi Katie!
    I have been reading your blog for a while and have only just now gotten around to trying a recipe, but I just made a quarter recipe of these in a 4-inch round spring form pan with crunchy peanut butter, and wow, were they amazing! I think I baked them for about 5 minutes in my convection toaster oven before taking them out, then I was worried about them not being cooked enough so I put them back in, and overdid it a little. They had visibly browned on the top and were a little drier than I’m guessing they were supposed to be, so definitely watch them if making a smaller batch. But they were still SOOOOOOO GOOD… the flavor was awesome! I can’t wait to try them again and hopefully get them right this time 🙂 Thanks for all your wonderful experiments and your great attitude; I am looking forward to trying more of your recipes very soon.

  42. Cass B says

    Hi Katie! Your recipes are usually superb, so we were very sad about these not working out.I tried these brownies, and the batter looked great! Unfortunately, all it tasted like was maple syrup. I followed the recipe exactly, so I’m not sure where I went wrong. I baked them anyway, but super super sweet maple syrup was all I could taste I would like to try the recipe again, so if anyone else had the same issue, please let me know and tell me please what you did to fix it

        • Tina says

          Cass, this reply is super late but I’m going through the comments and figured I might as well respond.

          Syrup by Log Cabin is called “pancake syrup” for a reason — it’s not “maple syrup”. Pancake syrup is made with corn syrup, sugar, etc etc. Maple syrup is made from the sap of maple trees.

  43. Aura says

    I’m sorry to say this but when I followed the recipe, the brownies came out dry and grainy. My daughter, who loves chocolate, didn’t like them much. It feels like the flavor is good but the texture is not. I do bake often and followed the recipe exactly. What could’ve gone wrong? It feels like they need an oil in the ingredients.

    • A H says

      I didn’t have a problem when I made it, and it doesn’t seem as though other people had any trouble. Perhaps you mis-measured something accidently? Also, you may want to check out Katie’s FAQ section at the top of her blog.

  44. Dalila says

    I did not have enough almond butter so I split it half almond half peanut butter.

    I also took out about 2-3 tablespoons of agave and it was still sweet enough for me ! 🙂
    Did not add chocolate chips on top.
    I took them to work and they were a hit! Love it! Very chewy brownies! 🙂

  45. Yvon says

    Amazing brownies! Absolutely love it!
    Just started eating clean, love your recipes! Keep up the good work! I will buy your book for sure! Greetings from the Netherlands!

  46. Andrea says

    I just made these and the texture is PERFECTION! But for some reason, they didn’t come out very chocolatey for me. They just had sort of a neutral sweet flavor with a salty kick from the almond butter. I’m wondering if I should have left the additional salt out since my almond butter was salty- everyone else on here had no problems! Oh well- still yummy, though not as chocolatey as I was hoping for! Thanks Katie!!

  47. Geoffrey Levens says

    Evil genius, you! I used peanut butter and buckwheat flour (for various reasons) and coconut nectar aka coconut sugar + water (supposedly much less glycemic and has a very nice mild caramel flavor to it). The nectar made the batter far too thick, “overloaded” my Blendtec Twister jar 3 or 4 times until I finally got smart and added water a little at a time. Here’s what happened next:

    Gave some finished brownies to a friend with a very discerning palette and before she had even swallowed the first bite, yes talking with her mouth full, she proposed marriage (and she is already happily married)! These are a top of the line winner for sure. THANK YOU

  48. Geoffrey Levens says

    Amazingly, some left next day (not a lot but some) and if anything, better than first day, denser, chewier, almost like a “bar” but with same flavor.

  49. Marija says

    I rarely comment on recipe blogs but these turned out just perfect! I omitted the almond butter for peanut butter. congrats on such beautiful yet so simple to follow recipe!

  50. Melissa says

    Messed up this recipe! put in 1 and 1/2 tablespoons instead of 1 1/2 teaspoons of baking powder and they taste awful strange 🙁

  51. Maggieroo says

    I made these on Saturday and by Monday they tasted rancid. I wasn’t expecting that. I guess storing them in the fridge from the beginning may have helped, although I don’t normally do that with brownies.

  52. Tamara says

    I was going to substitute peanut butter since I didn’t have almond flour but used low-rate cream cheese instead. All I can say is YUM!

  53. Evelyn says

    Hi! I was wondering if these brownies tasted “healthy”. Like would I be able to fool someone into thinking these were a normal “Betty Crocker ” brownie?

    • Julie Dove says

      I definitely know of people who have served them to “normal” people. A great trick is to add extra chocolate chips to the batter – people will go crazy for them!

  54. Mary Jane says

    I made these using pb2 (1 cup pb2 mixed with half cup water) and also added 1 cup dark chocolate chips and 1/2 cup crushed vegan oreos. Yum!!

  55. sara says

    I loved all the other recipes I made on your site, and this is the first one that somehow completely didn’t work. Came out like a hard crumbly big cookie.. wonder what went wrong.

  56. Joyce says

    This is the best vegan and flourless brownie recipe I have tried. Wow!!! Seriously delicious. Only thing different I did was sprinkled cocoa nibs on top before baking and it gave it a little crunch. Thank you for an amazing recipe!!!

  57. Faridabadcake says

    Almond butter brownies with choco chip look great. We also bake such brownies in our kitchen. Looks delicious. Keep it up.

  58. Carolina says

    I have made these following the recipe exactly -Oh my Lord! It is delicious!!

    I have blended my oats and used a few splashes of milk as the almond butter was a bit dry.

    Seriously – this was heaven! I will definitely be making these again 🙂

  59. Devon says

    This is a great recipe! My husband said it is a family keeper as everyone loved it. I can see why you would make it every week. I ended up using what I had left of maple syrup (1/4 c) and the rest honey. Thank you!

  60. Fay says

    I just found this recipe stashed away in my recipe folder and decided to give it a go on a blustery wet autumn day here is Australia. I substituted quinoa flakes for the oats to ensure they were gf, didn’t have quite enough almond butter so topped it up with macadamia butter (I made both of these butters myself). I also only cooked it for 10mins.
    The result is spectacular. I have been trying unsuccessfully for years to make nice gooey brownies and every recipe I have tried previously has turned out dry, too sweet or just plain nasty.
    These are fabulous! Thank You.

  61. Catherine Gallagher says

    Very tasty….I used unsalted creamy almond butter. I also “greased & floured” the pan by spreading a little almond butter and then dusting with cocoa powder. Took it to a pot luck and it was enjoyed by all.

  62. Lorien says

    I username a metal pan and although they smell
    DELcious , they kinda rose then fell a bit – did I do something wrong ?

  63. Karen Becker says

    I made these brownies last night and they turned out awesome! I used honey for the sweetener and added the 2 tbsp of milk. I will definitely be making these again. Thank you for another yummy recipe Katie!

  64. Kayla says

    These brownies are delicious!! So fudgy and gooey. I’ll admit I was a little skeptical when I first started mixing the ingredients, but after taking the first bite I am hooked!!

  65. Arwen says

    You don’t list Chocolate chips in the recipe, yet the picture has chocolate chips….So, when do you add them, and how many?


    • Jason Sanford says

      Katie used to post both grams and cups and surprisingly got a lot of negative feedback from readers. She still uses a food scale personally. But to convert cups to grams, just look on the labels of ingredients. For example, 1 cup of flour will say on the package that it’s around 120g. One tbsp cocoa powder is 5g, etc.

    • Jason Sanford says

      Hi! To convert cups to grams in recipes, just look on the labels of ingredients. For example, 1 cup of flour will say on the package that it’s around 120g. One tbsp cocoa powder is 5g, 1 cup of almond butter is 240g, etc.

      • Ayaka says

        Yes I guess… but I usually find them so inaccurate and differs by packages so I think it’s still be useful to have that on each recipes so we know how much to use, especially in a baking recipes 😉

  66. BrownieLover says

    Hi! These are in the oven now—when I let them set overnight, should i refrigerate or leave them out? Thanks!

  67. stephanie says

    Hi Katie. I watched your video and noticed that you weighed your almond butter, which may be the easier way to go since you’re hand mixing. How much does a cup of almond butter weigh ( more or less)? Also, I saw a few people asked how much pre-ground oat flour to use instead of making oat flour, but I didn’t see a response. Thank you!

  68. S says

    yikes I want to make these but 1 cup of almond butter is $$!! Any ideas? Could I add more of something else and use less nut butter?

    • Jason Sanford says

      Peanut Butter! Or just make one of her other brownie recipes, like the sweet potato brownies.

  69. Martine says

    I did it and mix all in my food processor but even it was Good it came out hard in the bottom and soft on the top not even and was tasting to baking soda ish for me

    Did I do something wrong?

  70. Kate Berkey says

    I was looking for brownies recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

  71. Ashley Steinberg says

    Made these for my office this week (adding a splash of vanilla and some cinnamon), and they loved it. An entire tray was gone within about 5 minutes!

  72. Elizabeth says

    These are INSANELY good. Like eat thr whole friggin pan good. Thank you so much katie! I was so skeptical- like really? It’s oats cocoa almond butter and sweetner. Can it even taste good? Yes. Yes it can. I was going to take this to a friend’s house- now I think I might keep them!⭐️⭐️⭐️⭐️⭐️

  73. Helene says

    Made these yesterday and they are AMAZING! I couldn’t believe how yummy the dough was, and the finished brownies.. They taste like regular, unhealthy brownies! No wait.. they taste better!! i LOVE them! Your Makeout chocolate chip cookie pie and Ryan Reynolds blondies have been my faves for so long, I’ve made them plenty of times and love them both. But this recipe is officially my new favourite now. Cant’t wait to make them for my friends and family. Thanks for sharing, Katie. Much love from Norway.

  74. Katie Cahill says

    Mine also turned out very dry. I loved the flavor, though! I used all of the exact ingredients & measurements, except I used peanut butter instead of almond butter (you mentioned somewhere your mom made them with peanut butter). I did only use the blender for the step of turning my 1/2 c oats into a fine powder & then just combined with cocoa powder with whisk & then just stirred in the liquid ingredients. Was I supposed to use the blender to combine everything? Also, I was curious as to whether or not the half c of oats would be 1/3 cup once powdered, so I measured, and it was definitely way more than 1/3 cup. Is that supposed to happen, or is it supposed to be exactly 1/3 cup once they’ve been made into a fine powder?

    • Katie Cahill says

      *Oh, & I used maple syrup as my sweetener but am also happy to try honey. I’m considering trying again with either white or whole wheat flower (1/3 cup) instead of the oats.

    • Katie Cahill says

      The peanut butter I used is a “natural” nut butter–nothing in it except peanuts. It does feel much drier & thicker on the throat than Jiff (despite having a seemingly drippier consistency). So perhaps this was a factor as well.

  75. Emma says

    Did you use regular/natural cocoa or Dutch-process? I would assume regular since you don’t specify but wanted to ensure before making, for maximum chocolate-ness.

    • Jason Sanford says

      Hi! The video says she uses 2 tbsp dutch and the rest regular (but that if you don’t have the dutch then you can just use all regular).
      Hope that helps!

  76. Lauren says

    Long time follower, first time commenter. Just made these today and I had to comment. Amazing, amazing brownies! So perfect and hit this pregnant mama’s belly in every right way! The only embellishments that I added were the use of black cocoa powder (stuff is absolutely amazing if you haven’t tried it in baking), and I boiled a little water to add (in leu of milk of choice) and added a TBSP at a time until batter hit desired consistency. I find adding boiling water to bloom my cocoa powder makes a world of difference (or coffee, or even wine if you’re an insane experimenter like me).
    Anyway, thanks so so so much for the awesome recipe!!!

      • Lauren says

        King Arthur Flour makes a brand that is very good and there are a whole bunch on amazon. Think that extra robust cocoa flavor that the cookie portion of oreos have (if they didn’t have all the extra stuff added). Thanks again for the recipe! I might now have to go try Katie’s oreo makeover recipe with my black cocoa powder next!

  77. Healthystartcatering says

    Very interesting,good job and thanks for sharing such a good blog. your blog is so convincing that I never stop myself to say something about it. I really enjoy your recipes because it is easy to make and how quick and how delicious.

  78. Alicia says

    I LOVE your black bean brownies. Going to try this recipe next. If I double the quantities and use a 9 x 13 oven dish, any idea how many minutes I should bake for? No worries if not, I can always experiment.

  79. Anne says

    You look incredibly weak and sickly in this video. It looked like a struggle for you to lift the bowl and pan of brownies. I don’t know if it’s because you are suffering from an eating disorder or just unwell but either way, I hope you get help.

  80. Jean says

    I made these the other night and they are very good! I used agave and they are a little too sweet for us so plan to half that next time. Although I should fess up to say I added 1/3 cup chocolate chips to the mix and another 1/3 cup pressed into top before baking! Also, since I like brownies that are less gooey, I’ll use more oats, maybe 3/4 cup? Perhaps that means adding a tablespoon or more of liquid such as oat milk. Super easy to make. Thank you!

    • Jason Sanford says

      You’d probably just have to use much less but it should work. Just use only enough for it to be brownie batter texture, not dry. Be sure to report back if you try!

  81. Reny says

    Thank you Katie for this wonderful recipe. Food plays such an important part in bringing people together especially during celebrations. We have food allergies in the family so finding a recipe that works for everyone and also tastes great is such a challenge!! I baked this brownie for my little boy’s birthday. He absolutely loved it and so did the rest of the family. God bless you !!

  82. Lindsay says

    Hey guys! Just in case anyone was wondering about substitutions for this recipe, here’s what I did:
    1/4 cup cocoa powder
    1/4 cup chocolate protein powder
    1/2 cup peanut butter
    1/2 cup cashew milk
    1/4 cup rice malt syrup + 1/4 cup date syrup + 3 tbsp xylitol
    1/4 cup almond flour
    1 1/2 tsp baking soda
    1/8 tsp salt
    The batter came out really sticky, but once in the oven for 15 minutes, they rose to perfection and looked amazing!! They are super fudgey, rich, and chocolatey. They’re definitely not the sweetest brownies, but for a healthier “protein” brownie, they’re great! Overall I’m really happy with how these turned out, and I made quite a few adjustments to the original recipe.

  83. Sara says

    These turned out FANTASTIC! Soft, moist, and rich! I added finely chopped black walnuts & used all Dark Cocoa powder (Hershey.) Otherwise recipe was done to a T. Best homemade brownies recipe I ever had. Added a vegan chocolate frosting and chopped pistachios on top. But does NOT need it! 100% Recommended to all who like brownies or chocolate!

    Question; how many days do these stay “fresh?”

  84. Emily says

    My fiance and I are on a no refined-sugar kick for 28 days, and these brownies were the most pleasant surprise! Instead of using maple syrup or agave, I made a date paste and used that to sweeten. It definitely is a dark, rich brownie, but I slapped a little natural PB on top and omg, so decadent. Thanks so much for the recipe!

  85. Sabrina says

    I absolutely love your recipes. The only thing I can’t get used to is the amount of bakingsoda. I just Made these and they are super fudgy but oh so bitter and salty due to the 1,5 teaspoon bakingsoda. My husband test tasted the brownie and said: what’s that “bitter salty” taste?? Definitely going to make these again but with only 1/2 ts bakingsoda.

  86. Sarah says

    So good!! I used honey and almond flour. Definitely better the next day and the day after that. Probably the day after that, too, but they didn’t last that long.
    Awesome recipe!

  87. Irene Tamez says

    Oh my gosh….Made these with honey, added walnuts and they were awesome. They were moist and delicious. Definitely will make again. Next time I will be using peanut butter, just because I have a large jar.

  88. Natalie says

    Cant wait to make these! I just have quick oats in my pantry. Will these still work if I make them into a flour?

  89. debra chimento says

    Hi Katie
    I made the brownies this morning and had one after lunch. I Loved them ! I had everything on hand to make them.The recipe was quick and easy. And brownies are my favorite dessert. Next time I may add a few walnuts to the batter. Can I eat them all myself or do I have to share with my family ? Lol. Make these brownies people !Thank you Katie

  90. Alyssa Reeves says

    Wow!! So impressed. Everything you promised. Used all ingredients and baked exactly to the recipe. Perfection! Gooey, rich and decadent. Would never think these were so relatively healthy.

  91. Krista says

    Best brownie recipe I’ve made to date. THANK YOU!!
    I rarely have sugar, so reducing the maple syrup by 2 TBS was just right for me.
    Heading to the kitchen to make my second batch…😜🤤😍

  92. Sara says

    I’ve made and enjoyed plenty of healthy brownie recipes, but this is the first time I’ve had a truly *chewy* healthy brownie! Thank you! I made modifications- maybe your version is better, but I thought I’d share what I did, with no assumption it was an improvement. I used baking powder instead of baking soda, increased the cocoa powder to 40 grams (1/2 c) and used Dutch process cocoa, used only 20 grams of oat flour (1/4 c oats), used 1/2 c + 2 T of maple syrup, and added 1 t vanilla. This recipe made my chewy brownie loving heart happy!

  93. Brianne McCasland says

    I can’t stop eating the batter!! I made a double batch and have half in the oven. I haven’t pulled them out yet but had to go ahead and leave a positive review because the batter is so so tasty. I could see it as a great party dip served with apple slices and pretzel chips.

  94. Ralph Dunniehigh says

    Crazy question… Ever try to make these keto by using almond flour instead of oats? Hard to find this kind of recipe in keto! Thanks!

  95. Bre says

    These are like OH MY GOSH delicious! How are these so good?! They are so simple! Took a minute or so to whip up, barely have any ingredients in them and my goodness none of the “melt the butter. Now cool the butter, now mix the sugar with butter for 5 minutes” kind of instructions. Not only that, none of those ingredients are in these delightful little morsels! Keeping this recipe for sure because they are the PERFECT texture with the crispy outside and fudgy inside. Plus almond butter makes the best brownie! Thank you so much for this fantastic recipe!

  96. Tarah Asvaraksh says

    I’ve been looking at basically all your brownie recipes! Is there an option they uses sweet potatoes, beans and preferably maple syrup to sweeten or is that just too crazy and pushing it? 😉

  97. Barbara P Turner says

    Katie! I just made these and they are soooo gooey and good and not too sweet! Now I baked exactly what you instructed at 325 for 15 mins. but they came out way underdone so I stuck ’em in the microwave on 3 mins on hi and that was perfect! Had a few in a bowl with some “rediwhip” topping! OMG soooooo good! Thanks! I’m a Type II Diab and this is great!

  98. Rachael G says

    I followed the recipe (with the oat option instead of the almond flour). It was super thick so I added oat milk (more than 2 tablespoons was needed to thin it out enough to resemble brownie batter consistency). Baked it for 15 min in an 8×8 and waited until the next day to cut into it. It was just mush. Tried baking it again to see if that would help- still total slop. What am I missing here?

    • CCK Media Team says

      Hi, the batter should be super thick (as Katie mentions in the video), so adding extra liquid above what was called for sounds like it made yours too liquidy.

  99. Sophia says

    Just made these and they were INCREDIBLE. I cut the recipe in 1/3 to save almond butter (and to try it out) and ended up eating the entire batch when it got out of the oven. I ended up making another 1/3 immediately!! I’ve now let this one cool properly so I will see how it tastes after being cooled, but straight from the oven was divine. I sprinkled with sea salt flakes and it was phenomenal. I told myself I was basically eating chocolate oatmeal with maple syrup and almond butter 😉 Thanks so much katie!

  100. Stephanie says

    Oh. My. GOD. Did I just accidentally stumble on my new favorite brownie recipe of all time ?!?! I made these last night and gobbled the whole tray up before they even cooled (I 1/3’d the recipe), but no guilt here!! I made them again directly after and actually let these cool overnight. Just wow. I do second letting them cool at least 1/2 an hour, because even though they’re yummy warm, they’re even better soft/firm and cooled. They are so amazing. I’m going to make them again today. I’m going to make a full almond butter version again and a version with 1/2 almond butter 1/2 peanut butter. I just made my own almond butter YESTERDAY and the whole jar is nearly gone from this recipe alone! Haha thank you Katie! <3

  101. 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!

  102. 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.

  103. Sarah says

    5 stars
    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!

  104. Roshiko Shindo says

    5 stars
    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…

  105. Chava-Shoshannah says

    5 stars
    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!

  106. rsp says

    5 stars
    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.

  107. 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?

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