Runny almond butter, cocoa powder and natural sweeteners combine to create these fudgy Flourless Almond Butter Brownies! Using just 8 ingredients and one bowl, you can quickly whip up these vegan and gluten-free brownies even during the busiest weeks!
If I had to choose one dessert to have for the rest of my life, it would be brownies. There are so many different variations you can make and they always satisfy my sweet tooth. I love these wholesome, Vegan Sweet Potato Brownies. For a more eye-catching brownie, I love making these Fudgy Vegan Peanut Butter Brownies or my Cream Cheese Swirl Brownies, which both have a beautiful swirl on top. Basically, if it's a vegan brownie, I'll eat it!
Why You'll Love This Recipe!
- Once cooled, these are some of the fudgiest brownies you'll ever make!
- Using just one bowl and 8 ingredients, many of which you probably already have on hand, these brownies are quick to prepare and easy to clean up after.
- Almond butter adds lots of richness to these brownies without any butter or eggs, making these almond butter brownies vegan and gluten free! I love to serve these at potlucks because most people can enjoy them.
- Ground flaxseed - You'll be using ground flaxseed to make two flax "eggs." These replace the eggs in a traditional brownie recipe and help to hold everything together.
- Almond butter - You want to find natural, runny almond butter. I love using the raw almond butter from Trader Joe's, but any runny almond butter should work. Almond butter provides the fatty, richness that brownies need.
- Coconut sugar - I love using coconut sugar in this recipe. Combined with the maple syrup it makes these almond butter brownies perfectly sweet.
- Chocolate chips - Use your favorite brand and/or shape of chocolate chips or chunks. I love to chop up my favorite chocolate bar and use chocolate chunks in this recipe.
PRO TIP: If you are using an almond butter that has salt in it, omit the salt in this recipe!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Almond butter - If you don't have almond butter on hand, try out these Fudgy Vegan Tahini Brownies! I've also made these brownies with peanut butter, and while they are still delicious, they are a little more dry and crumbly.
- Coconut Sugar - I've made these brownies using brown sugar instead of the coconut sugar and they are delicious!
- Flaxseed - I have not made these brownies using chia eggs before, so I can't say if that works or not.
- Cocoa Powder - Cacao powder substitutes well for the cocoa powder.
How to Make Fudgy Almond Butter Brownies
Step 1: Preheat your oven to 350F and line or grease a standard 9x5 loaf pan.
Step 2: In a large mixing bowl, prepare your flax eggs by whisking together 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Allow the "eggs" to sit for about 5 minutes until thick and gelatinous. Next, add in the remaining ingredients, except for the chocolate chips, and stir well until everything is combined and fairly smooth. Lastly, fold in the chocolate chips.
Step 3: Pour the batter into your prepared loaf pan and bake the brownies for 22-25 minutes or until they look fairly set. Allow the brownies to cool completely before serving. The center will sink as the brownies cool leaving a more chewy edge and a more fudgy center. YUM!
These vegan and gluten-free almond butter brownies taste better the longer they cool in my opinion, so don't worry if you have leftovers! Personally, if our home isn't too warm, we store leftovers of these brownies on the counter. We leave any leftovers in the loaf pan and cover the loaf pan with plastic wrap or foil and leave them on the counter. (Although I'm warning you that you'll want to eat one every time you walk by!)
If it's warmer in the house, I'll stick them in the fridge to help them solidify. Either way, they never last long enough in our house!
- If you eat these brownies while they are still warm, they will be super gooey and won't hold together. As they cool, the almond butter will solidify, creating a more fudgy brownie that you should be able to cut and pick up!
- If your house is on the warmer side, feel free to stick these flourless brownies in the fridge so that they can solidify more quickly.
- These almond butter brownies taste better a day or two after you make them!
When it comes to these flourless almond butter brownies, not just any almond butter will work. The key is to use natural, runny, creamy almond butter. That means you need to use almond butter that only has almonds and possibly salt listed as the ingredients. If you're using almond butter that has hydrogenated vegetable oils, palm oil or sugar in it, these brownies may not work out for you.
I love to use Trader Joe's Creamy Raw Almond Butter whenever I make these fudgy almond butter brownies. If you don't live near a Trader Joe's, just look for natural, creamy almond butter at your local grocery store or health food store and try using that!
More Fudgy Vegan Brownies!
Flourless Almond Butter Brownies
- 2 flax eggs 6 tablespoons water + 2 tablespoons ground flaxseed
- 1 cup runny natural almond butter
- ½ cup coconut sugar
- ¼ cup maple syrup
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt omit or reduce if using almond butter with salt!
- ⅓ cup dairy-free chocolate chips
- Preheat your oven to 350 °F and spray a loaf pan with cooking spray or line it with parchment paper..
- In a large mixing bowl, prepare your flax eggs by whisking together 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Allow the "eggs" to sit for about 5 minutes until thick.
- Once your flax eggs have thickened, add the remaining ingredients to the mixing bowl, excluding the chocolate chips, and stir well until everything is combined and fairly smooth.
- Fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and bake the brownies for 22-25 minutes or until they look fairly set. Allow the brownies to cool completely before enjoying (see notes).
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