Almond Butter Brownies
User Reviews
5
Almond Butter Brownies
Description
This brownie recipe combines almond butter with melted chocolate, maple syrup, vanilla extract, and a splash of non-dairy milk to create a smooth batter with a flowy consistency rather than a stiff dough. A small amount of flour is added to provide structure. The batter is spread in a parchment-lined pan, topped with chocolate chips or chunks, and baked at a relatively low heat to develop a gooey texture with slightly risen edges. The brownies are chewy and rich, balancing nutty almond butter flavor with chocolate sweetness.
Optional finishing touches include sprinkling flaky sea salt for contrast. These brownies can be customized by using other nut or seed butters in place of almond butter and accommodating dietary needs with gluten-free flour or soy-free ingredients. The recipe suggests warming leftovers before serving to restore softness.
Ingredients
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons non-dairy milk
- 1/4 teaspoon salt
- 14 tablespoons chocolate chips That’s 3/4 cup plus 2 tablespoons or 1 cup minus 2 tablespoons, vegan
- 14 tablespoons almond butter That’s 3/4 cup plus 2 tablespoons.
- 3 tablespoons flour , all purpose or use a gluten-free blend of choice
- 3 tablespoons chocolate chips or chopped chocolate chunks, for topping
Instructions
- Preheat the oven to 340° F (171° C)
- Add the maple syrup, vanilla, milk, and salt to a small skillet, and heat over medium heat. Once the mixture comes to a boil, reduce the heat to low, then add in the chocolate chips and mix until well melted(. If you like your brownie sweeter, mix in 1 to 2 tablespoons of sugar now). Then add in the almond butter, mix for a few seconds, and then switch off the heat. Continue mixing until the mixture is homogeneous.
- Add in the flour, and mix lightly. The mixture will be more like a flowy cake batter than a stiff dough. Transfer this batter to a parchment-lined 8x8” brownie pan, and even out the top. Top it with the chocolate chips or chopped chocolate chunks. (Optionally sprinkle some flakes sea salt for flavor variation). Then bake for 21 to 23 minutes. Check in at the 20-minute mark. If the edges have risen and the center is not liquidy, then they're done and will give you some really gooey brownies. If you want them slightly firmer, you can continue to bake for another 2 to 3 minutes.
- Remove from the oven, and let the brownies sit in the pan for 5 to 10 minutes, then delicately remove from the baking dish using the parchment paper. Let the brownies cool for a bit longer before slicing for clean slices. If you're serving these as scoop-and-serve brownies, you can just scoop the brownies right from in the pan instead of removing them. Serve in bowls topped with vegan ice cream or vegan whipped cream.
Notes
- Substitute other nut or seed butters as needed; for nut-free options, use mostly sunflower seed butter mixed with tahini.
- For gluten-free brownies, replace all-purpose flour with a gluten-free blend.
- Make soy-free by choosing non-dairy milk and chocolate chips without soy ingredients.
- Store brownies in a closed container for up to one week at room temperature; warm slightly before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 42mg | 2% |
| Potassium | 118mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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