There’s just something so good about sinking my teeth into an ultra chewy, fudgy brownie. I’ve always liked my brownies a bit underdone as this guarantees the ultimate fudgy texture. With these Almond Butter Brownies, there’s no need for under-baking because they are perfectly soft and fudgy as-is! I decided to use melted chopped chocolate – the kind in a bar – instead of cocoa powder to get as far away from a cakey texture as I could. I also added an extra egg yolk for chewiness.
These brownies are super moist without being overly sweet, and they’re so easy to throw together! I feel like I say that about everything, but it’s true! I love an easy dessert. I topped mine with a thin layer of Almond Butter Frosting, but feel free to simply drizzle yours with your favorite melted chocolate. You could even add chocolate chips to your batter pre-bake or top your brownies with a simple almond butter drizzle!
Some of the ingredients I like for this recipe:
Instant coffee granules deepen the chocolate flavor of these brownies (and you don’t taste the coffee!).
Coconut flour thickens the brownie batter using a gluten-free flour – a little goes a long way!
Coconut oil adds just the right amount of moisture. Feel free to use refined (tasteless) or unrefined.
- 2 large eggs + 1 large egg yolk
- 6oz dairy-free chocolate, chopped (or 1 cup DF chocolate chips)
- 1 Tbsp coconut oil
- 1 tsp instant coffee granules (optional)
- 1/3 cup coconut sugar
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup almond butter
- 1 Tbsp coconut flour
- 1/2 tsp salt
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 Tbsp plant-based milk
- 1/3 cup almond butter
1. Crack eggs and egg yolk into a small bowl; set aside.
2. Melt chopped chocolate or chocolate chips, along with the coconut oil and instant coffee granules. You can use a microwave (in 30 second intervals) or the double boiler method. Set aside to cool down a bit.
3. Preheat your oven to 350℉. Prepare an 8x8" baking dish by spraying with non-stick spray and then lining with one long strip of parchment paper. Fold the excess paper over the two sides - that way you can easily pull the whole pan of baked brownies out at once.
4. Mix coconut sugar and maple syrup (or honey) in a large bowl. Whisk the eggs and egg yolk into the mixture. Add the vanilla extract and almond butter and mix until combined. Gently fold in the cooled chocolate. Finally, stir in the coconut flour and salt.
5. Bake at 350℉ for 15-20 minutes or until toothpick inserted into the middle comes out with a few crumbs.
6. Place on a cooling rack and begin making your frosting. In a small bowl or saucepan, combine the powdered sugar, vanilla extract, and plant-based milk. Stir until totally smooth. Add in the almond butter. Heat the frosting over low heat (or in the microwave) until just warm to the touch.
7. Pour frosting over warm brownies, smoothing out with a small spatula or gently tilting the dish until the frosting has reached all of the brownie surface. Allow brownies to totally cool/set.
8. Run a butter knife along the two non parchment-lined edges. Lift the brownies up and out of the baking dish using the parchment paper. Slice into 12 or 16 bars, wiping your knife clean between each slice.
9. Store leftovers in an airtight container at room temperature.
For a drippy frosting experience (as pictured), slice your brownies before the frosting has totally set
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Serving Size:1 brownie
Amount Per Serving: Calories: 279 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 49mg Sodium: 101mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 3g Sugar: 22g Sugar Alcohols: 0g Protein: 7g