Flourless Almond Butter Brownies
Runny almond butter, cocoa powder and natural sweeteners combine to create these fudgy Flourless Almond Butter Brownies!
Servings: 8 brownies
Calories: 328kcal
Ingredients
- 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
Instructions
- 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).
Notes
- If possible, allow the brownies to cool completely before serving, about 1 hour. The center will sink as the brownies cool. 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!
Nutrition
Serving: 1brownie | Calories: 328kcal | Carbohydrates: 32g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 146mg | Potassium: 335mg | Fiber: 6g | Sugar: 23g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 142mg | Iron: 2mg