Ever feel like you need a sweet treat that doesn’t make you feel like you just wrecked your healthy eating goals?
Yeah, same here. I remember trying to find that perfect balance between something indulgent yet packed with real ingredients—something that didn’t leave me regretting every bite.
That’s how I ended up with these fudgy almond butter brownies.
They’re rich, chocolaty, and you won’t even miss the flour. Plus, they’re gluten-free, dairy-free, and made with stuff you probably already have in your pantry!
Tips & Substitutions
- Nut-Free Option: Swap the almond butter for sunflower seed butter.
- Sweeter Treat: Use semi-sweet chocolate chips instead of dark.
- Vegan Version: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Add Some Texture: Toss in a handful of chopped walnuts or pecans for some crunch.
Serving Suggestions
Serve these brownies slightly warm with a scoop of dairy-free vanilla ice cream or a drizzle of melted dark chocolate. They also pair beautifully with a cup of hot coffee or almond milk.
Fudgy Flourless Almond Butter Brownies (Gluten-Free + Dairy-Free)
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Rich, gooey, and chocolaty brownies made without flour or dairy! Perfect for those gluten-free cravings, and they’re packed with wholesome, pantry-friendly ingredients.
Ingredients
- 1 cup creamy almond butter (get the natural kind with no added sugar)
- 2 large eggs (or flax eggs for a vegan option)
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chips (dairy-free if needed)
- Optional: A sprinkle of sea salt on top for that salty-sweet magic
Instructions
- Preheat & Prep
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. Trust me, parchment paper is your best friend here—it makes cleanup a breeze. - Mix It Up
In a large mixing bowl, stir together the almond butter, eggs (or flax eggs), coconut sugar, maple syrup, and vanilla extract. You want a smooth, glossy mixture before adding the dry stuff. - Add the Cocoa & More
Slowly add the cocoa powder, baking soda, and salt. Mix until everything’s well combined. The batter will be thick, but that’s what makes these brownies so fudgy. - Fold in the Chocolate Chips
Toss in those dark chocolate chips and gently fold them in. If you’re feeling extra, save a few to sprinkle on top before baking. - Bake
Pour the batter into your prepared pan and spread it out evenly. Bake for 20-25 minutes or until the top looks set, but don’t overbake—these are supposed to be fudgy, not cakey. - Cool Down
Let the brownies cool completely in the pan before slicing. I know it’s hard to wait, but this step helps them hold together better.
Notes
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezer-friendly: Wrap individually and freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 12g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
