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
Ingredients
- 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.
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!