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Almond Butter Brownies – Flourless & Vegan

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 magicand 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!!!

Flourless Brownies Recipe

Super Healthy Brownies Recipe

Vegan Brownie Ingredients

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?!

Super Fudgy Almond Butter Brownies, just 6 ingredients and totally vegan

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Adapted from my Chocolate Chip Peanut Butter Bars

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Almond Butter Brownies

Rich, gooey, dark, chocolatey almond butter brownies!
4.94/5 (62)
Total Time 15 minutes
Yield 9 - 12 brownies

Ingredients

  • 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

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

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

Sweet Potato Brownies

 

The Best Vegan Brownies

Vegan Brownies

(No crazy ingredients!)

 

hello-breakfast-recipes.png

More About The Cookbook

 

4.94/5 (62)

Rate this recipe

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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Reader Interactions

211 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. 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.

  3. Alicia says

    Hi,
    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.

  4. 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.

  5. 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!

  6. 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 !!

  7. 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.

  8. 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?”

  9. 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!

  10. 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.

  11. 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!

  12. 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.

  13. 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?

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