Truly one of the best gluten free brownie recipes on the internet: fudgy, flourless almond butter brownies made with simple ingredients like natural creamy almond butter, pure maple syrup, cocoa powder and chocolate chips. Incredible hot from the oven or even straight from the fridge — you’ll love these!
Oh hi there. Welcome to your weekly MUST BAKE recipe from Ambitious Kitchen aka whatever my preggo brain was craving.
Today’s delightful fudgy adventure comes to you in brownie form. Except these aren’t just your typical brownie. NOPE. These are my ridiculously scrumptious ALMOND BUTTER BROWNIES, and they just so happen to be flourless, fudgy AF and so good you’d think that they came straight from the Ghirardelli HQ.
I’m just going to say this right here so it’s out there: these almond butter brownies are legitimately the best gluten free + dairy free brownies you’ll ever, ever eat. In fact, they’re SO addictive that they might just be better than my internet famous tahini brownies, and that’s truly saying A LOT.
You’ll have to try them out for yourself though. You know, just to be sure.
What’s in these almond butter brownies?
Here’s the exciting news: you only need 8 ingredients to make these almond butter brownies! Not only do I love that these require ingredients you likely already have in your pantry, but I’m also obsessed with the fact that these brownies are both dairy and gluten free, which means they’re great for those with allergies. Here are the 8 ingredients you’ll need:
All natural almond butter (only ingredient being roasted almonds + salt): it’s best to use almond butter in this recipe. Personally, I’m a huge fan of Trader Joe’s almond butter, but the 365 brand and Kirkland are also terrific. Bottom line is that we want this to be a creamy, drippy, natural almond butter.
Eggs: see my notes section for substitutions.
Pure maple syrup: the one and only!
Brown sugar: you are welcome to sub coconut sugar, but brown sugar does really give them a nice crackly top and a true fudgy texture.
Coconut oil: you’ll only need a tablespoon, but feel free to sub melted butter or vegan butter.
Chocolate chips: feel free to use mini chocolate chips, dark chocolate chips or dairy free chocolate chips.
Baking soda: there’s just a tiny bit in this recipe to keep the brownies perfectly fudgy.
Salt: but we don’t count salt as an ingredient, right?
To be honest, when I first made these, I didn’t think they’d be as delicious as they were. I was simply trying to make a brownie version of my almond butter blondies. However, after sinking my teeth into a corner piece, I couldn’t stop saying, ‘OH MY GOODNESS,’ and ‘THESE ARE AMAZING — WOW.’
Later that night, I put them in the fridge to see if I’d love them even more cold.
My intuition was right. Straight cold from the fridge with a glass of almond milk is where it’s truly at.I love them. Tony loves them. My son in utero loves them. SO NOW YOU MUST MAKE THEM!
How to store almond butter brownies
I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge anyway.
To freeze almond butter brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
Optional brownie mix-ins (if you dare!)
I always loving making recipes a little more… ambitious. These flourless almond butter brownies are no different. Feel free to stir in any of the following to really make the brownies your own:
walnuts or pecans: chopped nuts in brownies? I’m all about it.
frosting + sprinkles on top: because cosmic brownies can be birthday cake too!
caramel + sea salt: stir in a few tablespoons of caramel and then sprinkle the brownies with sea salt when finished.
mint brownies: add 1/2 teaspoon mint or peppermint extract to the brownie batter, then bake up!
raspberry jam swirl: swirl in a tablespoon or two or raspberry jam — it’s kinda like a chocolate almond butter and jelly sandwich.
butterscotch chips: get crazy, you wild animal.
See how to make almond butter brownies:
I can’t wait to see what you come up with! If you make this recipe, be sure to rate the recipe below and leave a comment! You can also follow me on Instagram and tag #ambitiouskitchen. xo!
- Serves: 16 brownies
- Serving size: 1 brownie
- Calories: 175
- Fat: 10.9g
- Saturated fat: 3.1g
- Carbohydrates: 20.8g
- Sugar: 14.1g
- Fiber: 2.5g
- Protein: 4.1g
- 1 cup creamy, natural almond butter (only almonds + salt as the ingredients)
- ½ cup packed brown sugar (or sub coconut sugar)
- ¼ cup pure maple syrup
- 2 eggs
- 1 tablespoon coconut oil, melted and cooled (can also use melted butter or vegan butter)
- 1/3 cup unsweetened cocoa powder or cacao powder (use a high-quality -- not Hershey’s)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- ¼ cup chocolate chips, dairy free if desired
- For the topping:
- 2 tablespoons chocolate chips, dairy free if desired
- 1/2 teaspoon coconut oil
- Fancy sea salt, for sprinkling on top
- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
- In a large bowl, mix together the almond butter, brown sugar, maple syrup and eggs until smooth and well combined. Next add melted coconut oil and mix again until smooth. Finally add in the cocoa powder, baking soda and salt and mix until well incorporated. Stir in ¼ cup chocolate chips. The batter should be THICK and that’s the way we want it.
- Add the brownie batter to the prepared pan and evenly spread out using a rubber spatula or you may need to your hands to evenly push the batter towards the edges. Bake for 15-20 minutes until tester comes out clean or with just a few crumbs attached. It’s best to underbake these brownies. Allow the brownies to cool in the pan for at least 20-30 minutes before removing or cutting; they will be super fudgy and you want them to completely set first. This will be a true testament of willpower 🙂
- To top the brownies: add chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals until chocolate is smooth and melted. Drizzle over brownies, then top with fancy sea salt. Cut into 16 squares and enjoy! These brownies are delicious straight from the fridge. They’re fudgy and perfect if you want to store them in there.
To make brownies vegan: You can try using two flax eggs instead of regular eggs. Please know that I have not tested this option myself.
If you'd like to lower the sugar in these brownies: I suggest cutting the brown sugar to 1/3 cup and leaving out the chocolate chips in the brownies. I've tried it and it was still delish -- however, I do recommend keeping the chocolate drizzle on top.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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