Fudgy and richly chocolatey, these Almond Butter Brownies are irresistible. Simple to make with wholesome ingredients, these flourless brownies deliver pure chocolate pleasure without refined flour. They’re perfect for a weekend treat or anytime you need a quick, decadent chocolate fix.
Nothing beats a freshly baked brownie. Served warm with a scoop of ice cream, it’s pure comfort: a mood booster and a simple way to show someone you care.
For a recent weekend surprise I wanted something intensely chocolate. I already had Chocolate Protein Balls on hand, but sometimes you crave a full-bodied brownie experience. Double Chocolate Almond Butter Brownies fit the bill: dense, bittersweet, and studded with melting dark chocolate chips.
Knowing these brownies are made from wholesome ingredients makes enjoying them all the sweeter.
Almond Butter Brownies ingredients
These brownies are straightforward and require only a handful of healthy pantry staples. They’re reliable and quick to make whenever you need a chocolate fix. You’ll need:
- Almond butter — use a natural creamy almond butter. It adds richness, healthy fats, fiber, protein and minerals.
- Raw cacao powder — choose unprocessed cacao for deep, bitter chocolate flavor and antioxidant benefits.
- Coconut sugar — a natural sweetener with a lower glycemic index than regular sugar.
- Dark chocolate chips — 75% cacao or higher deepens the chocolate profile and creates pockets of melted chocolate.
- Maca powder — optional for extra flavor and a subtle boost; substitute cinnamon if you prefer.
Other pantry ingredients:
- Eggs (room temperature)
- Maple syrup
- Coconut flour (optional for density)
- Baking soda
- Pinch of salt (Himalayan salt used)
How to make Almond Butter Brownies
These almond butter brownies are easy and require only basic equipment.
- Preheat oven to 350°F (176°C) and position a rack in the middle.
- Prepare a 9″x9″ baking pan by greasing it well or lining it with parchment paper.
- Measure all ingredients.
- In a bowl sift cacao powder and maca powder to remove lumps. Stir in coconut flour, baking soda, and salt; set aside.
- In a larger bowl whisk together almond butter, cooled melted coconut oil, maple syrup, and coconut sugar until smooth and slightly sticky. Make sure the coconut sugar dissolves; do not use an electric mixer.
- Add eggs one at a time, whisking after each addition.
- Fold in the dry ingredients until evenly combined.
- Stir in dark chocolate chips.
- Pour batter into the prepared pan and bake 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Avoid overbaking: the brownies should have a firm exterior and a soft, fudgy center.
- Remove from oven and allow to cool briefly before slicing. For best texture, let them cool completely if you can resist.
Useful tips
- To test doneness, insert a skewer or toothpick into the center. If it comes out clean or with a few crumbs, the brownies are done.
- Use room-temperature eggs for better mixing. Take them out of the fridge ahead of time or place them in warm water briefly to warm.
Substitutions
- Swap coconut sugar for brown sugar 1:1 (brown sugar is slightly sweeter).
- Replace maple syrup with honey or date syrup 1:1 (use runny honey, not raw).
- Use cinnamon instead of maca powder if desired.
- If you don’t have coconut flour, omit it — the brownies will be softer but still delicious.
Optional brownie add-ons
Customize these brownies with add-ins to suit your cravings:
- Chopped walnuts or pecans for crunch.
- Fresh berries like strawberries or raspberries for brightness.
- A swirl of jam for a fruity contrast.
- Chocolate frosting and sprinkles for a celebration-style treat.
These chocolate almond brownies are decadent yet made with wholesome ingredients, making them a satisfying and guilt-minimized dessert. They’re ideal for weekends, cheering up a friend, or serving as a cozy Valentine’s Day pick-me-up.
Enjoy!
Recipe
Almond Butter Brownies
Pin Recipe
Equipment
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Mixing bowls
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Whisk
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9×9 inch baking pan
Ingredients
- ¾ cup almond butter
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup extra virgin coconut oil melted and cooled to room temperature
- 2 eggs
- ⅓ cup raw cacao powder
- 2 teaspoons maca powder
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- Pinch of Himalayan salt
- ½ cup dark chocolate chips with 75% or more cacao
Instructions
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Preheat oven to 350°F (176°C). Grease a 9×9 inch square baking pan or line it with parchment.
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Melt coconut oil and let it cool to room temperature.
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Prepare dry ingredients: sift cacao powder and maca, then add coconut flour, baking soda, and salt; mix well.
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Prepare wet ingredients: whisk almond butter, cooled melted coconut oil, maple syrup, and coconut sugar until smooth and sticky. Ensure the coconut sugar dissolves.
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Add eggs one at a time, whisking after each addition.
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Gently fold in the dry ingredients until combined.
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Fold in dark chocolate chips.
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Pour batter into the prepared pan and bake about 20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
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Remove from oven and let cool for a few minutes before slicing.
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Slice and enjoy.
Notes
Storage: keep in an airtight container in the refrigerator up to one week. Freeze in a zip-top bag for up to three months; thaw to room temperature before serving and warm briefly if desired.
Nutritional information is approximate.
Nutrition
More brownie recipes to try
- Chocolate Tahini Brownies
- Dark Chocolate Cherry Brownies
- Fudgy Pomegranate Brownies
- Guinness Brownies
If you’ve tried this Almond Butter Brownies recipe or any recipe on the site, please take a moment to rate it and leave a comment to share how it turned out. I love hearing from you!
This post was originally published in May 2019 and updated with new information in February 2021. The recipe remains the same.