Fudgy Flourless Almond Butter Brownies6 min read
Oh hi there. Welcome to your weekly MUST BAKE recipe from Ambitious Kitchen.
Today’s delightful fudgy adventure comes to you in brownie form and is a recipe I perfected back in 2019. These aren’t just your typical brownies. NOPE. These are my ridiculously scrumptious ALMOND BUTTER BROWNIES, and they just so happen to be flourless, fudgy AF and so good you’d think that they came straight from the Ghirardelli HQ.
I’m just going to say this right here so it’s out there: these almond butter brownies are legitimately the best gluten free + dairy free brownies you’ll ever, ever eat. In fact, they’re SO addictive that they might just be better than my internet famous tahini brownies, and that’s truly saying A LOT.
To be honest, when I first made these, I didn’t think they’d be as delicious as they were. I was simply trying to make a brownie version of my almond butter blondies. However, after sinking my teeth into a corner piece, I couldn’t stop saying, ‘OH MY GOODNESS,’ and ‘THESE ARE AMAZING — WOW.’
I love them. Tony loves them. Sidney loved them in utero. SO NOW YOU MUST MAKE THEM! You know, just to be sure.
What’s in these almond butter brownies?
Here’s the exciting news: you only need 8 ingredients to make these almond butter brownies! Not only do I love that these require ingredients you likely already have in your pantry, but I’m also obsessed with the fact that these brownies are both dairy and gluten free, which means they’re great for those with allergies. Here are the 8 ingredients you’ll need:
- Almond butter: it’s best to use an all natural, drippy almond butter in this recipe (just almonds + salt). I love Wild Friends almond butter, and you can use the code ‘AMBITIOUS15’ for 15% off!
- Eggs: you’ll need 2 eggs in this brownie recipe.
- Maple syrup: we’re naturally sweetening these almond butter brownies with some pure maple syrup.
- Brown sugar: brown sugar gives them a nice crackly top and a true fudgy texture. Learn how to make your own with this tutorial!
- Coconut oil: you’ll only need a tablespoon of coconut oil to give them brownies moisture.
- Chocolate chips: feel free to use mini chocolate chips, dark chocolate chips or dairy free chocolate chips.
- Baking staples: you’ll need a tiny bit of baking sodain this recipe to keep the brownies perfectly fudgy, plus a little salt.
Optional ingredient swaps
If you’re out of any ingredients or are looking for a sub, here’s what I can suggest for these almond butter brownies:
- For the almond butter: a natural, drippy cashew butter or sunflower seed butter should also work, but almond butter gives these the best texture and flavor! Of course, feel free to try my tahini brownies instead.
- For the brown sugar: feel free to use coconut sugar if you’d like, however, brown sugar really gives them that true brownie texture and flavor.
- For the coconut oil: you can also use melted butter or vegan butter.
Can I make them vegan?
I haven’t tested these brownies with flax eggs, but let me know in the comments if you do! You’ll also want to use dairy free/vegan chocolate chips like these.
Fun brownie mix-ins (if you dare!)
I always love making recipes a little more… ambitious. These flourless almond butter brownies are no different. Feel free to stir in or top your brownies with any of the following to really make them your own:
- Walnuts or pecans: chopped nuts in brownies? I’m all about it.
- Frosting + sprinkles on top: because cosmic brownies can be birthday cake too!
- Caramel + sea salt: stir in a few tablespoons of caramel and then sprinkle the brownies with sea salt when finished.
- Mint brownies: add 1/2 teaspoon mint or peppermint extract to the brownie batter, then bake up!
- Raspberry jam swirl: swirl in a tablespoon or two or raspberry jam — it’s kinda like a chocolate almond butter and jelly sandwich.
- Butterscotch chips: get crazy, you wild animal.
How to store almond butter brownies
The night after I first made these brownies I put them in the fridge to see if I’d love them even colder. My intuition was right. Straight cold from the fridge with a glass of almond milk is where it’s truly at. Here are 2 ways to store them:
- In the fridge: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge anyway.
- To freeze almond butter brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More brownies & bars you’ll love
Get all of my brownie & bar recipes here!
I can’t wait to see what you come up with! If you make this recipe, be sure to rate the recipe below and leave a comment! You can also follow me on Instagram and tag #ambitiouskitchen. xo!
Fudgy Flourless Almond Butter Brownies (gluten free + dairy free)
Truly one of the best gluten free brownie recipes on the internet: fudgy, flourless almond butter brownies made with simple ingredients like natural creamy almond butter, pure maple syrup, cocoa powder and chocolate chips. Incredible hot from the oven or even straight from the fridge — you’ll love these!
creamy, natural almond butter (only almonds + salt as the ingredients)
packed brown sugar (or sub coconut sugar)
pure maple syrup
coconut oil, melted and cooled (can also use melted butter or vegan butter)
unsweetened cocoa powder or cacao powder (use a high-quality — not Hershey’s)
chocolate chips, dairy free if desired
- For the topping:
chocolate chips, dairy free if desired
- Fancy sea salt, for sprinkling on top
Preheat oven to 350 degrees Line an 8×8 inch pan with parchment paper.
In a large bowl, mix together the almond butter, brown sugar, maple syrup and eggs until smooth and well combined. Next add melted coconut oil and mix again until smooth. Finally add in the cocoa powder, baking soda and salt and mix until well incorporated. Stir in ¼ cup chocolate chips. The batter should be THICK and that’s the way we want it.
Add the brownie batter to the prepared pan and evenly spread out using a rubber spatula or you may need to your hands to evenly push the batter towards the edges. Bake for 15-20 minutes until tester comes out clean or with just a few crumbs attached. It’s best to underbake these brownies. Allow the brownies to cool in the pan for at least 20-30 minutes before removing or cutting; they will be super fudgy and you want them to completely set first. This will be a true testament of willpower 🙂
To top the brownies: add chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals until chocolate is smooth and melted. Drizzle over brownies, then top with fancy sea salt. Cut into 16 squares and enjoy! These brownies are delicious straight from the fridge. They’re fudgy and perfect if you want to store them in there.
See the full post for storing & freezing instructions.
To make brownies vegan: You can try using two flax eggs instead of regular eggs. Please know that I have not tested this option myself.
If you’d like to lower the sugar in these brownies: I suggest cutting the brown sugar to 1/3 cup and leaving out the chocolate chips in the brownies. I’ve tried it and it was still delish — however, I do recommend keeping the chocolate drizzle on top.
Servings: 16 brownies
Serving size: 1 brownie
Saturated fat: 3.1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on September 5th, 2019, and republished on June 9th, 2022.