Brownies are a beloved treat but are often packed with sugar, gluten, and dairy that don’t always make us feel our best after eating. However, this almond butter brownie recipe is a game-changer! With just a few simple swaps, such as almond butter instead of butter, you can enjoy fudgy, decadent brownies that also provide nutritional benefits.
Almond butter adds a nutty depth of flavor and cuts back on saturated fat found in traditional brownie recipes. The almonds offer monounsaturated fats, vitamin E, magnesium, and calcium. Additionally, using cocoa powder gives these brownies an antioxidant boost!
So if you’re looking for a delicious, nourishing dessert, look no further than these easy almond butter brownie recipe ! Read on for the simple recipe and tips for making them perfectly fudgy every time.
Table of Contents
Ingredients You Will Need For Almond Butter Brownie Recipe
- 1 cup almond butter
- 1/2 cup cocoa powder
- 1/3 cup pure maple syrup
- 2 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
*Use smooth, not crunchy, almond butter for the best texture.
- Mixing bowls
- Whisk or electric mixer
- 8×8 baking pan
- Parchment paper
*Be sure to grease the pan to help remove the brownies easily.
- Preheat oven to 350°F. Grease an 8×8 baking pan with butter or oil and line with parchment paper, leaving some overhang to lift out the brownies.
- In a medium bowl, whisk together the almond butter, cocoa powder, maple syrup, eggs, baking powder, and salt until smooth.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out mostly clean. The brownies will still be fudgy in the middle.
- Let cool completely before cutting into squares.
*For best results, do not overbake. Watch carefully near the 18-minute mark.
- Preheat the oven to 350°F. Prepare an 8×8 baking pan by greasing it and lining it with parchment paper.
- In a medium bowl, whisk together the almond butter, cocoa powder, maple syrup, eggs, baking powder, and salt until completely smooth.
- Fold in the 1/2 cup dark chocolate chips.
- Pour the brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly in the pan.
- Bake the brownies for 18-22 minutes. Do not overbake. The brownies should still be fudgy in the center when done.
- Let the brownies cool completely in the pan before slicing them into squares.
- Enjoy the fudgy almond butter brownies on their own or with a drizzle of almond butter on top!
- Use peanut butter instead of almond butter for a PB twist.
- Add 1/4 cup shredded coconut for texture.
- Swap out the chocolate chips for chopped walnuts or pecans.
- Mix in 1/4 cup cacao nibs for extra chocolate.
- Add a swirl of salted caramel sauce on top before baking.
- Frost with chocolate ganache after cooling for an extra decadent treat.
Tips and Tricks
- Be sure to use very ripe bananas (spotted skin) for maximum sweetness.
- Microwave bananas for 30-60 seconds to quickly ripen them.
- If your bananas are already overly ripe, use a little less honey or maple syrup.
- Let the browned butter cool slightly before mixing it into the batter to prevent cooking the eggs.
- Check brownies a minute or two early to prevent overbaking for the fudgiest results.
- Store brownies in an airtight container for up to 5 days.
- Enjoy the brownies plain or with a tall glass of nut milk.
- Top with a scoop of dairy-free ice cream for a decadent dessert.
- Drizzle with melted chocolate, peanut butter, or caramel sauce.
- Sprinkle with crushed nuts, coconut flakes, or cocoa nibs before serving.
- Pair with fresh berries, sliced fruit, or a fruit compote.
Serving Size: 1 brownie
Calories: 172 Fat: 12g Saturated Fat: 2g Carbohydrates: 16g
Fiber: 3g Sugar: 10g Protein: 5g
Rich in vitamin E, magnesium, antioxidants, and healthy fats!
- Store in an airtight container at room temperature for up to 5 days.
- Freeze brownies for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheat leftover brownies in the microwave at 30-second intervals until warmed through. Thaw frozen brownies overnight in the refrigerator and bring them to room temperature before serving.
Brownies stuck in the pan: Be sure to grease the pan well and line it with parchment paper to easily lift brownies out of the pan after cooling.
Dry or crumbly texture: Take care not to overbake the brownies. Check at 18 minutes and adjust the baking time if needed.
Bland flavor: Use very ripe bananas for natural sweetness. Increase the amount of cocoa powder or chocolate chips for more intensity.
Still sticky/underbaked: If the toothpick has wet batter after 20-22 minutes, continue baking for 2-3 minutes more until mostly clean.
Can I use crunchy almond butter?
For the best texture, use smooth almond butter. The consistency will be better than crunchy.
Do I have to line the pan?
Lining the pan with parchment paper will help you remove the finished brownies easily, but you can grease the pan well instead if needed.
Can I make them nut-free?
Yes, you can substitute sunflower seed butter or another nut-free alternative for the almond butter. The texture may vary slightly.
How long will they keep?
Stored in an airtight container at room temperature, the brownies will be kept for 3-5 days. You can also freeze them for up to 3 months.
These almond butter brownies prove you can indulge in rich chocolate brownies while still maintaining a nutritious diet.
With just a few simple substitutions, you can enjoy the decadent fudgy experience of traditional brownies in a gluten-free, dairy-free, and antioxidant-rich treat.
Whip up a pan to satisfy any chocolate craving or share the indulgence with family and friends. Be sure to store leftovers properly to enjoy the brownies all week long. Let us know how they turn out by leaving a comment below!