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.

Yield: 16 Small Brownies

Grain-Free Almond Butter Brownies

Name: Grain-Free Almond Butter Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 16
Cuisine: American
Ingredients: 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

Ultra chewy Almond Butter Brownies topped with a sweet layer of Almond Butter Frosting. A delicious, fudgy brownie that's totally free of grains and dairy.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

Brownies

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

Frosting

1 cup powdered sugar
1/2 tsp vanilla extract
2-3 Tbsp plant-based milk
1/3 cup almond butter

Instructions

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.

Notes

For a drippy frosting experience (as pictured), slice your brownies before the frosting has totally set

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Nutrition Information:

Yield:

Serving Size:

1 brownie
Amount Per Serving: Calories: 279Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 101mgCarbohydrates: 27gFiber: 3gSugar: 22gProtein: 7g

calculated nutrition information may not always be accurate

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other Grain-Free Brownie recipes you might like:

Grain-Free Orange Brownies (DF)

Grain-Free Tahini Swirl Brownies (DF)

Dark Chocolate Zucchini Brownies (GF + DF)

When one of my Instagram followers messaged me about high-protein, ketogenic desserts, I knew I wanted to really branch out (y’all know I love my carbs!) and attempt something that was keto-friendly and made with protein powder! I came up with these Strawberry Protein Mini Muffins after doing a bit of Googling on what kind of foods are keto-friendly. I was looking for ingredients that were low-carb and higher in fat, so I chose to use almond flour as the base and added three large eggs, protein powder, olive oil, and a sprinkling of coconut flakes – these get nice and toasty in the oven.

I’ve had a big bag of Stevia in the Raw sitting around for a while now, so I took this opportunity to finally put it to use! Yes! I’m so excited to offer you guys a yummy, keto-friendly treat in portions that are small enough for you to decide how many carbs you want to add to your daily diet. My husband and mom (who is a major sweets lover!) both love these! Happy baking!

Keto Strawberry Protein Mini Muffins
Makes ~40 mini muffins

2 cups almond flour
1/2 cup protein powder
1 1/2 tsp baking powder
1/4 tsp fine sea salt or table salt
3 large eggs, room temp
1/4 cup extra virgin olive oil
3/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup Stevia in the Raw
1 cup chopped strawberries
1/2-1 cup flaked coconut for topping (optional)

1.) Bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes. In the meantime, preheat your oven to 350° and line your mini muffin pan with paper liners*

2.) In a large bowl, whisk together the almond flour, protein powder, baking powder, and salt; set aside.

3.) In a medium bowl, whisk the eggs. Whisk in the olive oil, almond milk, and vanilla extract until combined. Add the Stevia and stir until combined.

4.) Add liquid ingredients to dry and stir until just combined. Fold in the chopped strawberries until no flour pockets remain.

5.) Fill mini muffin pan 3/4 of the way full (I used a 1 Tbsp cookie scoop of batter for each muffin). Top with desired toppings – I chose coconut flakes! – and bake at 350° for 15-20 minutes or until toothpick inserted into the middle comes out clean**

6.) Allow muffins to cool in the pan on top of a cooling rack for 10 minutes before removing to totally cool on a cooling rack until ready to eat. We actually liked these better the next day, and I recommend storing them in the refrigerator. Enjoy!

*I highly recommend using liners when baking muffins with almond flour. I’ve found that this kind of flour tends to make quick breads stick to the pan, no matter how much oil spray I’ve used
**before using a toothpick, I like to lightly tap one muffin to see if it bounces back. If it does, I know there’s a good chance the muffins are done

grain-free