Almond Butter Flourless Brownies Recipe
These Almond Butter Flourless Brownies are rich, fudgy, and naturally gluten-free, using almond butter as the base for a decadent yet simple treat. Perfect for those seeking a flourless dessert with a deep chocolate flavor and soft, gooey texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 brownies (1.5-inch squares)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup almond butter (250g)
- 2 teaspoons pure vanilla extract (10ml)
- 2 eggs, room temperature (or 2 flax eggs for vegan option)
- 2 tablespoons oil (30 ml)
Dry Ingredients
- 2/3 cup light brown sugar (150g)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup unsweetened cocoa powder (40g)
- 1/3 cup dark chocolate chips (60g) + more for topping, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
- Prepare Flax Eggs (if vegan): If using flax eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5-10 minutes until gelatinous.
- Mix Wet Ingredients: In a large bowl, combine almond butter, brown sugar, vanilla extract, eggs (or flax eggs), and oil. Stir until the mixture is smooth and creamy.
- Add Dry Ingredients: Sift in the baking soda, salt, and unsweetened cocoa powder. Fold these gently into the wet mixture until fully incorporated.
- Incorporate Chocolate Chips: Fold in 1/3 cup of dark chocolate chips evenly throughout the batter for extra richness.
- Prepare Baking Pan: Line or grease an 8×8 inch square baking pan to prevent sticking.
- Pour Batter and Add Topping: Pour the batter into the prepared pan, spreading it evenly. Sprinkle additional chocolate chips on top if desired.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
- Cool and Serve: Allow brownies to cool completely in the pan on a wire rack before cutting into squares and serving. This helps them set and intensifies their fudgy texture.
Notes
- Room temperature eggs help achieve a smooth batter and even baking.
- Use almond butter that is creamy for best texture; natural almond butter with oil separation should be stirred well before measuring.
- For a vegan version, replace eggs with flax eggs as described.
- If you prefer less sweetness, reduce brown sugar slightly.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
