Ditch the flour, reach for the almond butter and indulge in these rich and fudgy flourless brownies! Almond butter not only enhances the texture and flavor of brownies, but also increases the protein and fiber which makes for an even more satisfying treat! Naturally gluten free with an egg free/vegan option!
Flourless Almond Butter Brownies
These brownies are rich, fudgy and incredibly moreish!
There are no weird ingredients required, just a couple handfuls of things you likely already have stocked in your kitchen.
That being said, if you like trying crazy, delicious baked goods with weird ingredients, my Vegan Chickpea Brownies are calling your name! See also my Almond Flour Zucchini Brownies for more fudgy goodness.
But I digress…Today we’re talking about this delicious flourless brownie recipe and the magic of almond butter!
Gluten-Free Ingredients (and Substitutions)
- Almond Butter – Not quite a secret ingredient, but definitely a key one! Choose a natural, drippy almond butter with salt as the only added ingredient. Bonus points for you if you use Homemade Almond Butter!
- Oil – You only need a small amount so any basic cooking type works: vegetable oil, avocado oil, coconut oil and olive oil.
- Eggs/Flax Eggs – I tested this recipe using whole eggs and flax seed eggs. Both work great! Vegan brownies made with flax eggs are more fudgy than brownies made with regular eggs and need more time to cool before transferring to cut.
- Vanilla Extract + Salt – Our flavor enhancers.
- Sugar – I like using light brown sugar but white granulated sugar works just as well! You can even use honey or coconut sugar as a natural sweetener if you prefer to bake without refined sugar. If using honey, only use 1/3 cup as it’s naturally much sweeter to taste than standard table sugar.
- Cocoa Powder + Chocolate Chips – You can use dutch-processed cocoa powder, natural cocoa powder or raw cacao powder to make these. The chocolate chips are optional, but do create an even more intense chocolate flavor.
- Baking Soda – These brownies are super fudgy! So fudgy that you can still add a small amount of baking soda here without turning these into cakey brownies.
Flourless Brownie Steps
- Mix together wet ingredients: eggs, oil, almond butter, sugar and vanilla. Mix until fully combined.
- Add the dry ingredients to the wet ingredients – just a simple combination of cocoa powder, baking soda and salt. Mix into a thick but smooth batter.
- Stir the chocolate chips into the chocolate mixture.
- Transfer to a prepared baking pan and smooth the batter over the sides and edge of the pan.
- Bake until set then let cool in the pan before cutting into squares.
For good measure I also like to throw a handful of chocolate chips on top of the brownies fresh out of the oven!
Leftovers & Storage
Allow the brownies to cool completely before storing. Once cooled, pack them up in an airtight container.
In hot climates or in the summer, they’re best kept in the fridge so they don’t get too melty. In the winter or in cool climates, you can keep them at room temperature.
Freeze for Later
These flourless brownies do freeze well!
Let the brownies cool completely. After cooling you can either wrap the whole tray in foil and place in a freezer bag or wrap individual squares instead.
Frozen brownies will keep well for up to 3 months. Thaw in the fridge overnight when you’re ready.
- 1 cup almond butter (250g)
- 2/3 cup light brown sugar (150g)
- 2 teaspoons pure vanilla extract (10ml)
- 2 eggs, room temperature (or 2 flax eggs for vegan option)
- 2 tablespoons oil (30 ml)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 unsweetened cocoa powder (40g)
- 1/3 cup dark chocolate chips + more for topping, optional (60g)
- Preheat oven to 325°F/165°C. Line an 8x8 inch square pan with parchment paper. Leave enough paper hanging over the sides to easily lift the brownies out later. Set aside.
- In a large bowl with a handheld electric mixer or in a stand mixer combine the almond butter, brown sugar, vanilla extract, oil and eggs on a medium or high speed.
- Add the salt, baking soda and cocoa powder. Mix into a smooth, thick batter with no remaining lumps. Stir in chocolate chips.
- Add the brownie batter to the prepared pan. Spread evenly across the bottom and sides of the pan.
- Place in the middle of the oven and bake for 20-24 minutes or until toothpick/knife inserted in center comes out mostly clean. A few moist crumbs on the toothpick is fine, but you don't want too much batter.
- Remove from oven and let cool in the pan. Optional: sprinkle a small handful of chocolate chips over the brownies while they're still warm.
- Pull on the overhanging paper to remove the brownies. Use a clean, sharp knife to cut into slices and enjoy.
- Store leftover brownies in an airtight container in the fridge or at room temperature.
- You can mix the brownies by hand if needed, but it might take a bit more time and elbow grease to fully combine everything.
- Vegan brownies made with flax eggs are especially fudgy. I recommend you store them in the fridge to help firm them up/keep them firm.
- Make sure to use dairy free/vegan chocolate chips for vegan brownies.
- When I tried making these brownies with peanut butter, I had to add an extra 1-2 tablespoons of oil to the batter. They still came out well, but the peanut butter flavor was much more noticeable in the end than the almond butter was in these.