In case you guys haven’t been able to tell I really, really, really, love brownies. Like. Really.
I also happen to really love almond butter. So why the heck wouldn’t I marry those two together. I had actually seen a recipe for tahini brownies and I wasn’t really feeling them but I was like well why not almond butter? Almond butter brownies just seemed like a thing that needed to be in my life.
So I got to work and made some brownies. Turns out…they were delicious. I’ve dusted the entire pan but since they are refined sugar free and grain free I don’t even feel a tiny bit guilty about it.
In fact I’m considering making some more brownies as soon as I finish my last one. Don’t judge me alright. I’m just a girl that really loves her some brownies.
As if we hadn’t made that clear already.
Unfortunately these brownies aren’t vegan because I used coconut flour and from all of my understanding coconut flour + flax eggs just don’t work that well together. I’m still considering trying it out with flax eggs and seeing what happens but I haven’t done it yet. If any of you have baked with flax eggs + coconut flour let me know if you’ve had any success!
For now though I’ll make these brownies as is because they came out delicious. You could definitely make them for any kind of brunch, pot luck, baby shower, whatever it may be, and they would fit most dietary needs since they are dairy, refined sugar, and gluten free! And for the people who aren’t any of those things they genuinely wouldn’t know or care because they are that good.
Gah, almond butter brownies. You’re just the best. I hope you guys think so too!
Almond Butter Brownies (Gluten Free)
These almond butter brownies might be gluten, dairy, and refined sugar free but they aren't wanting for anything because they are still delicious!
- 1 cup almond butter melted
- 3/4 cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla
- 2 eggs
- 1/3 cup cocoa powder
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp coconut oil
- 1/3 cup chocolate chips + more for drizzling on top
- Chopped almonds
Preheat oven to 350 degrees. Grease an 8x8 baking dish with coconut oil.
Mix eggs with coconut sugar & maple syrup.
Add in melted almond butter, coconut oil, and vanilla. Whisk to combine.
Add in cocoa powder, coconut flour, baking powder, and salt. Mix well. Batter will be quit thick.
Fold in chocolate chips just before pouring into baking dish.
Bake at 350 for 25 minutes or until toothpick comes out clean.
Melt chocolate chips in microwave (or on stovetountil pourable (add coconut oil if ou need to thin them out a bit). Drizzle on top of cooled brownies and then top with crushed almonds. Will keep in an air-tight container on the counter for a few days.
To keep these refined sugar free you can use these naturally sweetened chocolate chips!
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