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Almond Butter Brownies

Rich, gooey, dark, chocolatey almond butter brownies!

Almond Butter Brownies
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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)

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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
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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
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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!
4.94/5 (67)
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

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!)

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More About The Cookbook

4.94/5 (67)

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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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219 Comments

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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?

  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: https://chocolatecoveredkatie.com/2015/07/13/chocolate-chip-brownie-bars/

      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

        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!

        5/5

        5/5

        • 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.

    Thanks,

  9. [email protected] 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. [email protected] 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

    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.

    5/5

    5/5

  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.

      • Lauren says

        I had the same experience. They might have been more dense than others, but still warm they were perfection.

        5/5

        5/5

    • 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

    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!!! ?????

    5/5

    5/5

    • 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.

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