Almond Butter Brownies
User Reviews
5
Almond Butter Brownies
Description
This recipe blends almond butter, cacao powder, coconut sugar, eggs, vanilla extract, baking soda, and salt to form a thick, uniform brownie batter without added flour. The batter is pressed firmly into a lined 8-inch square pan, topped with optional mini chocolate chips pressed lightly into the surface. Baking at 350°F for 20 minutes yields a fudgy center that firms upon cooling, avoiding dryness from overbaking.
The result is a dense, moist brownie with a pronounced almond butter taste complemented by the bitterness of cacao and caramel notes from coconut sugar. The texture is chewy and slightly soft in the middle, suitable for serving at room temperature or chilled.
Storing these brownies in an airtight container in the refrigerator helps maintain freshness and texture. Recipes notes reference ingredient substitutions and an earlier version with different ratios for those preferring a more almond butter-forward flavor or varied texture.
Ingredients
- 1 cup almond butter 270 grams, creamy
- 1/2 cup cacao powder (47 grams)
- 1 cup coconut sugar (157 grams)
- 2 large egg 95-100 grams; or flax eggs
- 1 teaspoon vanilla extract (4 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1/4 teaspoon salt (2 grams)
- 2 tablespoons mini chocolate chips (25 grams; optional)
Instructions
- Preheat your oven to 350ºF. In a large bowl, combine the almond butter, cacao powder, coconut sugar, eggs, vanilla, baking soda, and sea salt. Stir until the batter is very thick and uniform looking.
- Lightly grease an 8-inch square dish and line it with parchment paper for easy removal later. Spread the thick brownie batter into the bottom of the pan. It will be very thick, so you'll need to press it firmly with the spatula. Sprinkle the top with chocolate chips, and lightly press them into the top of the batter, if desired.
- Bake at 350ºF for 20 minutes. It's okay if the brownies don't look totally firm to the touch in the center, because they will firm up as they cool. In my experience, baking for 30 minutes will dry them out too much, so I err on the side of under-baking for a fudgy middle. Let them cool completely before slicing.
- These brownies can be served at room temperature or chilled straight from the fridge. Store them in an airtight container in the fridge for up to 5 days, or you can freeze them for up to 3 months.
Notes
- Nutrition estimates are approximate for one of sixteen squares.
- For a different texture and flavor, an earlier recipe version uses less cacao powder, less coconut sugar, added maple syrup, and flax eggs.
- Store brownies in an airtight container in the refrigerator to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 166mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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