Fudgy Flourless Almond Butter Brownies (gluten free + dairy free)
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!
Servings 16 brownies
Calories 175cal
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.
Notes
See the full post for storing & freezing instructions.
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.
Nutrition
Serving: 1brownie | Calories: 175cal | Carbohydrates: 20.8g | Protein: 4.1g | Fat: 10.9g | Saturated Fat: 3.1g | Fiber: 2.5g | Sugar: 14.1g