Oh hi there. Welcome to your weekly MUST BAKE recipe from Ambitious Kitchen.
Today’s delightful fudgy adventure comes to you in brownie form and is a recipe I perfected back in 2019. These aren’t just your typical brownies. 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.
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.’
I love them. Tony loves them. Sidney loved them in utero. SO NOW YOU MUST MAKE THEM! 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:
- Almond butter: it’s best to use an all natural, drippy almond butter in this recipe (just almonds + salt). I love Wild Friends almond butter, and you can use the code ‘AMBITIOUS15’ for 15% off!
- Eggs: you’ll need 2 eggs in this brownie recipe.
- Maple syrup: we’re naturally sweetening these almond butter brownies with some pure maple syrup.
- Brown sugar: brown sugar gives them a nice crackly top and a true fudgy texture. Learn how to make your own with this tutorial!
- Coconut oil: you’ll only need a tablespoon of coconut oil to give them brownies moisture.
- Chocolate chips: feel free to use mini chocolate chips, dark chocolate chips or dairy free chocolate chips.
- Baking staples: you’ll need a tiny bit of baking sodain this recipe to keep the brownies perfectly fudgy, plus a little salt.
Optional ingredient swaps
If you’re out of any ingredients or are looking for a sub, here’s what I can suggest for these almond butter brownies:
- For the almond butter: a natural, drippy cashew butter or sunflower seed butter should also work, but almond butter gives these the best texture and flavor! Of course, feel free to try my tahini brownies instead.
- For the brown sugar: feel free to use coconut sugar if you’d like, however, brown sugar really gives them that true brownie texture and flavor.
- For the coconut oil: you can also use melted butter or vegan butter.
Can I make them vegan?
I haven’t tested these brownies with flax eggs, but let me know in the comments if you do! You’ll also want to use dairy free/vegan chocolate chips like these.
Fun brownie mix-ins (if you dare!)
I always love making recipes a little more… ambitious. These flourless almond butter brownies are no different. Feel free to stir in or top your brownies with any of the following to really make them 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.
How to store almond butter brownies
The night after I first made these brownies I put them in the fridge to see if I’d love them even colder. My intuition was right. Straight cold from the fridge with a glass of almond milk is where it’s truly at. Here are 2 ways to store them:
- In the fridge: 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.
More brownies & bars you’ll love
- Vegan Double Chocolate Peanut Butter Caramel Bars
- The Best Zucchini Brownies You’ll Ever Eat
- Strawberry Crumble Bars
- Birthday Cake Rice Krispie Treats
- Ooey-Gooey Dark Chocolate Espresso Date Oat Bars
Get all of my brownie & bar recipes here!
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fudgy Flourless Almond Butter Brownies (gluten free + dairy free)
Ingredients
- 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)
- ⅓ cup unsweetened cocoa powder or cacao powder (use a high-quality -- not Hershey’s)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup chocolate chips, dairy free if desired
- For the topping:
- 2 tablespoons chocolate chips, dairy free if desired
- ½ teaspoon coconut oil
- Fancy sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees 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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on September 5th, 2019, and republished on June 9th, 2022.
These brownies are incredible! I’m genuinely amazed that almond butter, eggs, and cacao powder produced one of the best brownies I’ve ever had. It feels like magic! I was worried that they would be too liquidy but they look and taste like i used brownie mix from the box. So delicious!
Right?! So good!!
why do you say not to use hersheys cocoa powder. they make a special dark which i use regularly
I had to bake them for 30 min for the metal knife tester to come out cleanly. I’ve had that same experience both at 5,000′ and at sea level. Thank you. Yum!!
Noted on the baking time here! I’m glad you love them!
These are very good but follow advise to under bake I did the max time and it was too dry!
Everyone’s oven is different, which is why I often put a range of time for baking. Try them at the lower end of the baking time next time!
I was surprised these were so good! I wasnt sure about the maple syrup but you cant taste it. I didnt have “good quality” cocoa so i had hersheys tastes fine to me! They look and texture is like brownies even without the flour.
Happy to hear you enjoyed them! 🙂
i made a half recipe because my mr. is frequently not in agreement with my baking. i used weirdo good black cacao powder, used 1/3 c brown sugar and just a tad under 1/4 cup syrup and these are decadent and delicious. <3
Sounds amazing! Glad they turned out well 🙂
Hi,
can I try using walnut butter instead of almond butter?
Sure!
These are great. I roasted a bag of hazelnuts from Costco and made hazelnut butter, saved a cup not blended to garnish after it was done cooking. I doubled the recipe, 4 cups toasted gave me 2 cups butter. Thank you, tasted like that FR chocolate .
That sounds amazing!!
My absolute favorite go to for brownies. I do only use maple syrup and add a bit more cocoa to stiffen the dough up. I also make them less sweet. BUT, thank you SO MUCH for the base of a great grain-free brownie option!
Perfect! So glad you love them!
I was unsure how these would turn out with any type of flour added, but they are delicious! My 3.5 and 1.5 year old were also big fans. I used coconut sugar instead of brown sugar. The flaky sea salt is a must! Thanks for the great recipe.
Love that! Glad they were a hit!
I noticed the recipe from the book uses coconut flour and contains more baking soda and salt than the one posted here which variation do you recommend following?
Hi! Are you referencing the tahini brownies?
Yes, The sidebar says you can replace the tahini with almond butter but doesn’t suggest the addition of 1 tablespoon, melted coconut oil, like indicated here.
The tahini brownies have a separate post on the blog, which is here! This recipe is a whole different one 🙂
THESE ARE AMAZING!!! I’ve had it on my “to make” list for the last few weeks and finally got around to it today. I truly was unsure about how these would come out and taste…but let me tell you…I am blowin’ away! I absolutely love that they aren’t super dense like a normal brownie….it makes it so much more enjoyable to eat! Super yummy and chocolaty. Easy to make. Thanks, Monique! Your recipes never fail me!
So glad you gave them a try! Perfect dessert 🙂
These are 100% my go to if I need to make a dessert on short notice. I’ve done them with almond butter and PB and both are amazing. Vanilla ice cream is a great addition too.
Love that! Perfect with a little vanilla ice cream 🙂
These brownies are amazing! A friend made them for a girls night and I had to get the recipe. I made them with sunflower butter because we didn’t have almond or cashew and they were just as delicious as hers. I may try to make them vegan this week.
Perfect! So glad you loved them!
These are so good. I used egg replacer powder instead of eggs and it worked beautifully! The only brownie recipe I’ll make from now on.
I’m glad that worked out well!!
I’m shocked! I’ve never encountered a gf/df dessert that I’ve truly, seriously enjoyed. As someone who’s been on the anti-candida diet for a few months now and starting to slowly come off of it, this dessert was absolutely perfect and ACTUALLY tasted like a real brownie! Instead of the 1/2 cup of coconut sugar and 1/4 cup of maple syrup, I decided to try 1/4 cup coconut sugar and 1/4 cup xylitol to make the recipe more candida-friendly. They turned out even sweeter than I bargained for :). I sprinkled on some hemp seeds and some walnuts as a topping, and they turned out scrumptious! I don’t think I’ll ever make another brownie recipe again–even when I finish the diet! Thank you so much for sharing this recipe!
Amazing! So glad you loved these!
I hope it’s not too ill-mannered that I basically used this flourless brownie recipe as a base and ended up swapping quite a few key ingredients, but the result pleased me so much!
I had some milk thistle butter/paste that I knew I wasn’t gonna just eat as it was, so I used it instead of almond butter, coconut sugar and some light honey instead of maple syrup. For a second there, I felt somewhat skeptical about my own idea, because the batter was wayyy to thick.
Well, let me tell you, the brownies turned out absolutely delicious and fudgy as promised! Thank you so much!
Perfect! I’m glad your tweaks worked out well!
Easy and tasty recipe! I added a dash more salt and some vanilla and it was great
Wish I could give it 10 stars!! My absolute favorite brownie recipe. I substituted the brown sugar for date sugar and they are just too good😋😋
So happy to hear that!
I wish these didn’t claim to be dairy free in the title. I’ve been searching for something and was excited to find them, but when I saw the eggs it was disappointing. I realize you can use egg substitutes, but it is misleading to have dairy free in the title. I will still be trying these as they do look amazing. I did read the comments to see they have been made using the flax egg as well.
Hi! Eggs are not dairy, so these brownies are dairy free 🙂
Followed the recipe exactly and they turned out super grainy and oily
Very strange! Was your melted coconut oil cooled completely? Did you notice any oil separation when you mixed the coconut oil it? It needs to be fully incorporated into the batter before baking, otherwise it will leave the brownies a bit oily. Also, can you let me know what brand of almond butter you used (was it all natural?)
These brownies are outstanding and I have made them many times for my kids. I took Monique’s advice to leave out the chocolate chips to reduce the sugar and I also did leave out the drizzle on top (don’t slap my wrist 🙂 ). Also, these take a lot longer to bake for me, more like 25 minutes. I did check my oven temp and it is consistent. I found that cutting with unwaxed unflavored floss was better than a moistened or oiled knife. These brownies are MOIST and even when they are cooled they cling to the knife for me. Thank you for the great recipe!
Glad these are a hit! Noted on the baking time, too.
These were delicious!!! Held their form out of the fridge but not room temp. I used 2 flax eggs. Does this happen if eggs are used? Any tips / tricks? Thank you in advance!
Hi! The flax eggs are likely what made them a bit softer / more breakable. Glad they were delicious regardless!
Delicious!!! So fudgy & chocolatey!
I cut the sweeteners in half. I chopped an 85% dark chocolate & espresso nib chocolate bar in the food processor and added it to the batter. I did not make a drizzle.
My boyfriend & his cousin loved them! They are almost gone!
Thank you!
Perfect! Glad they were a hit!
The best brownie ever.
Glad you love them!
One of my all time favorite recipes. I have made them 3 times in the two months. Perfect for get togethers or to have as a sweet treat throughout the week. Cannot recommend them out of the fridge enough! I have been making them without chocolate chips (because I always forget to buy them) and they are still just as delicious. The fudgey texture is perfect and I love that they’re flourless!
Made these brownies for my husband’s birthday last night and they were so delicious!! I was unsure about the almond butter but wow they’re super fudgy and taste like regular brownies – they were a huge hit!!
Ahhh these are my favorite! I am so glad everyone enjoyed these brownies – Happy birthday to your husband!