Flourless Almond Butter Brownies
I know that it’s the post-Holiday season, which means that this blog post should probably be a big salad (that post is coming!) or some sort of healthy recipe, as this is a nutrition-focused blog you know.
However, I’m indulging you this January with these flourless almond butter brownies made with wholesome ingredients and a whole lot of love.
My fiancé, Mike, loves brownies more than any human really should. His favorite kind? Those that come from a box of triple chocolate Ghiradelli brownie mix. There’s no shame in boxed brownies, my friends. We’ve indulged in many over the years and somehow find ourselves always stocking a box or two in the pantry to make on weekend evenings in.
There’s just something about warm brownies in a pan, two spoons, and some cold almond milk to wash the whole thing down – you know?
These flourless almond butter brownies are those cozy brownie nights in, upgraded.
Instead of a plethora of sugars, flours, and other refined things, these brownies are packed with real-food ingredients including almond butter, palm sugar, maple syrup or honey, eggs, a tiny pinch of coconut flour, cacao powder, and some dark chocolate chips – of course! I received all my baking ingredients from Nuts.com, my favorite online resource for bulk nuts, seeds, flours, spices, sugars, and so much more. I love that Nuts.com makes it easy to stock a super healthy pantry of wholesome, organic, and real ingredients – shipped straight to your door in uber cute packaging. You’ll find all these brownie ingredients on their website, as well as so much more.
Made with a base of creamy almond butter, these brownies are pure fudgy magic with the gooiest, most perfect texture. I love using almond butter (as well as other nut butters) in baking recipes. They not only provide moisture and texture to baked goods, they’re packed with healthy fats, proteins, vitamins, and minerals. These include biotin, vitamin E, manganese, copper, phosphorus, magnesium, and fiber, too.
The best part about almond butter and other nut butters in baked goods? Due to their high fat and antioxidant content, almonds have been shown to significantly lower the glycemic index of a meal. This study shows that eating almonds with a high-glycemic meal (ahem: brownies), lowers the glycemic index of the meal and even lessens the rise in blood sugar after eating. Along with blood sugar response, almonds have been shown to lower instances of heart disease, cancer, and type-II diabetes, too.
Packed with so much heart-healthy and nutrient-dense goodies, these flourless almond butter brownies are the perfect thing to bake for someone you love. I hope you love them, too!
Creamy almond butter + antioxidant-rich cacao powder + sweet honey and palm sugar + protein-packed eggs + a heavenly chocolate drizzle = the best flourless almond butter brownies, ever.
Flourless Almond Butter Brownies
Makes 16 Brownies
1 cup unsalted creamy almond butter
½ cup organic palm sugar
¼ cup honey or maple syrup
1 tsp vanilla extract
¼ cup cacao powder
1 Tablespoon coconut flour
½ tsp baking soda
¼ tsp sea salt
¼ cup dark chocolate chips
3 Tablespoons dark chocolate chips
1 Tablespoon coconut oil
Preheat oven to 350 degrees Fahrenheit and generously grease a 9×9-baking dish with coconut oil or avocado oil.
To a large bowl add creamy almond butter, palm sugar, maple syrup or honey, vanilla extract, and eggs. Mix well until mixture is fully combined and thick.
Stir in cacao powder, coconut flour, baking soda, and sea salt until combined. Finally, stir in dark chocolate chips until just combined. The brownie mixture will be very thick at this point – a good sign!
Scoop brownie mixture into greased baking dish. You may need to use a wet spatula to smooth our thick mixture in the pan.
Bake brownies for 20-25 minutes, or until edges are slightly browned and knife inserted into the center comes out clean. Do not over-bake brownies, as they will dry out!
Remove from oven and let sit while you make the chocolate sauce. In a microwave-safe glass jar combine coconut oil and dark chocolate chips. Microwave for 30 seconds, stir, and microwave another 15 seconds – or until mixture is liquid. Drizzle melted dark chocolate over brownies and let cool for 10 minutes.
Cut into brownies and devour! They’re best served with a glass of cold almond milk – yum!
- This recipe was adapted from Ambitious Kitchen’s tahini brownies recipe.
- If you don’t have organic palm sugar, swap with coconut sugar, date sugar, or brown sugar.
- Products in this post were provided by Nuts.com, my favorite online resource for bulk nuts, seeds, dried fruit, spices, flours, baking products, and other goodies. All opinions about Nuts.com are my own – they’re amazing!