Guys…I made the most fudgy brownies today and I am SO excited to finally share them with you! They’re dairy-free, gluten-free, and made with one of my favorite nut butters: almond butter!
This recipe was based off of an oldie of mine that I shared years ago on Instagram. I tweaked it slightly to make them even more fudgy, and i’m kind of obsessed. You’ll need less than 10 ingredients, 1 bowl, and a tall glass of milk to enjoy with these beauties.
My husband has pretty much gotten used to daily desserts. They don’t always have to be homemade, (although most are), but we both love to end our nights with something sweet. I’m part of what I like to call the daily dessert club, because life is too short to not have dessert.
Some of our favorite desserts these last few weeks have been my vegan twix bars or peanut butter cookie dough bites. Recently, I’ve been craving more baked desserts, and since I always loved fudgy brownies, I decided to give this one a makeover.
These brownies are so easy to throw together and always satisfy your sweet tooth! I love to top mine with a little bit of sea salt for the ultimate sweet & salty combo.
What you’ll need for these almond butter brownies
You’ll need just 9 simple ingredients for these:
- Almond Butter– I always use a natural almond butter with no added oil or sugar. This company is one of my favorites because its smooth, and uses roasted almonds.
- Pure maple syrup– I always have this sweetener on hand, but you can substitute any other liquid sweetener.
- Coconut sugar- I love using coconut sugar in place of brown sugar, but either one would work!
- Eggs
- Cocoa powder– make sure you’re using 100% cocoa powder!
- Baking soda
- Salt
- Dairy-free chocolate chips for the top layer, these are my favorite!
- Coconut oil to help melt your chocolate!
They’re super simple and SO delicious! I can’t wait for you guys to try them. They’ll be part of tonight’s dessert with some vanilla ice cream!
Fudgy Almond Butter Brownies
Course: Sweets16
servings10
minutes15
minutes25
minutesIngredients
1 cup almond butter, roasted almonds preferred. Mine had no added oil or sugar!
1 egg
1/3 cup pure maple syrup
1/4 cup coconut sugar
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
- Chocolate Topping
1/4 cup dairy-free chocolate chips
1 tsp coconut oil
Sea salt to top, optional
Directions
- Preheat oven to 350 F. In a medium sized bowl, whisk together the egg, almond butter, maple syrup and coconut sugar. *If your almond butter is nearing the end of the jar and isn’t smooth, I recommend using a blender for this step so everything gets fully incorporated.
- Add in the cocoa powder, baking soda and salt and mix until well combined.
- Pour into a parchment lined 8 x 8 baking dish and flatten with a spatula. The mixture should be sticky, so wet your spatula to help smoothen it into the pan.
- Bake for 15 minutes. Remove from oven and let cool for 10 minutes.
- Melt the chocolate chips with the coconut oil in 30 second increments in the microwave for 1- 1 1/2 minutes total. Pour over the brownies and slice into 16 squares. Top with sea salt if desired.
- Store in a cool place in an air tight container for up to 1 week.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
Made with crunchy almond butter that I needed to use.
Turned out great. I won’t add the optional salt on top nxt time, not a fan.
Thank you for the recipe.
Hey Deb, so happy to hear that!
So Delicious!! I added chocolate chips to top before baking and didn’t even need to make topping. They are so yummy, I made with my own almond butter and nice to make without almond flour for a change.
Love that! I’m so glad you enjoyed them 🙂
WOW! This was one of the easiest recipes I’ve ever made. They are absolutely delicious. I felt like a super baker making these from scratch. They tasted better then any box!
Wow just wow! These are incredible!! 👍👍😍
Thank you!!
im giving this 4 stars! I tried it with sunbutter due to a nut allergy. It is really good! I would definitely recommend serving with vanilla ice cream/whipped cream as the taste of sunbutter is relatively strong. It defintiely still is an amazing brownie– it just has a hint of sunbutter flavor! definitely would recommend.
Thanks for the update Callie! Almond butter definitely gives it the best taste and texture, but it’s good to know sunbutter can work for those with allergies.
THE best brownies ever! I’ve made these at least 5 or 6 times. So easy, so good, I can’t recommend this recipe enough times and to enough people!
You’re the best, Courtney!!
This recipe is my favorite! I can’t believe how delicious, healthy and easy they are to make! I love your recipes! Thank you!
Thank you, Navee!
These are divine! So fudgey.
My sister made this too and she said they were better than the boxed Ghirardelli brownies we used to make growing up (which is sayin’ something if you’ve tried them too). This recipe, in true Gal fashion, is delicious, wholesome and simple.
So glad you loved them!
Just made these. I have a tree nut allergy so cannot use cashew/almond butter. So, I made it with peanut butter. I found the peanut butter to completely overpower the brownie. I wonder if sunbutter would work better? Or if I added more cocoa powder and less PB? I wouldn’t really recommend the PB, as it doesn’t take like a brownie.
Hey Cal! Peanut butter is definitely overpowering in most recipes, and sometimes even yields a chalky taste. I think sunbutter would be your best option. If you did add more peanut butter, you would likely need to substitute the difference with another oil which I haven’t tested. Let me know if you try that!
OBSESSED! WAO! I can’t even begin to explain how good these are, and no flour! I didn’t even add the topping, don’t think it’s needed – that’s how good they are!
The hard thing will be not eating the whole thing at once!!
Thank you Jennifer! so glad you enjoyed them ☺️
These turned out amazing!! I ran out of almond butter so I used half almond butter and half a cup of prepared powdered peanut butter and they were still delicious. Thank you for such a simple recipe!
I’m so glad that worked out! ❤️
Can you make this without the topping?
Definitely! Feel free to throw in some chocolate chips to the batter, but that’s optional as well 🙂
Hi gal! Can I use almond flour instead of almond butter? much love
Hey Yoli, unfortunately that won’t work! Almond butter replaces the oil in the recipe, so another nut butter would be a good substitute 🙂
Hi! can I use almond flour instead of almond butter, much love
Been looking for exactly this type of brownie recipe and this one is BEYOND.!!! Best Tasting and most perfect brownie with my favorite ingredients :):):)
So happy to hear that!! ❤️
Any chance we can substitute cocoa for raw cacao powder?
Yes that should work!
Hi Gal, I tried this recipe and it tasted amazingly delicious! I did my own almond butter and I think it was better than if I had bought it. The only thing I couldn’t add to mine was maple syrup because there isn’t any good ones where I live in Brazil. Do you know what can I use to replace it?
Hey Eduarda, I’m so glad you enjoyed it! I’m not sure if you did this, but roasting your almonds in the oven before, or buying roasted almonds, and then blending them into a nut butter will give it a richer taste- just like store bought! You can substitute honey or agave for the maple syrup for the same amount 🙂
SO GOOD!!!! I have been gluten free for almost ten years and this is by far the best brownie recipe I have tried, from scratch or from a mix. I baked mine 25 mins to get more of a cakey texture, otherwise followed the recipe as is! Don’t hesitate to make this! I’m telling my husband I want this for my birthday cake this year with vanilla ice cream. Drool!
Thank you so much for the sweet review! I’m so happy to hear you enjoyed them ❤️
Made these tonight! Used homemade cashew butter, they were everything!!! Thanks for the recipe 🙂
Ah I must try it with cashew butter next time!
Do you have the nutritional breakdown for this?
They look delicious!!
Hey Jobeth, unfortunately I don’t calculate calories on my blog! If you have a myfitnesspal account, you’ll be able to plug in the recipe to get the breakdown.
W A O! I cannot believe the texture of these brownies and the taste, of course! They’re PERFECT!
It will be hard not to eat them all at once!!
Hi Gal! I’ve followed your IG and bookmarked your blog since August ’20 because it’s useful and educated. Thanks for sharing!
Question:
1. Almond butter is so expensive here. Can I sub with veg oil or coconut oil? If yes, how many cup or metric should I have?
2. We use ‘metric’ for measurement, could you please suggest the web or any application can convert to your measurement? I have checked 3 websites and for some reasons, they didn’t match to each other.
Sorry to burden you up with question no 2 🙏
Thanks, Gal.
-Decy-
Hey Decy, so happy to hear you’re a follower! Unfortunately I haven’t tested with another oil so I’m not sure of an exact measurement. If you have a more affordable nut butter, you can substitute for the same amount!
I found this link that breaks down the conversion from cups to metric units, hope it’s helpful!
http://www.jsward.com/cooking/conversion.shtml