Stop what you’re doing. Almond butter brownies are next on your baking lineup!
I’m on a mission to try all the different kinds of brownies to ever exist. Maybe I will succeed, maybe I won’t. Either way, this is a challenge I’m happy to accept.
Today I’m putting that homemade almond butter that I made yesterday to good use. I’m mixing it up with some coconut sugar, cocoa powder, and almond flour for some super fudgey and chocolatey brownies!
Ingredients for Almond Butter Brownies
Almond Butter. I always go for natural almond butter to make sure there is no added oils, sugar or salt. If you’re feeling ambitious and have some raw almonds laying around, learn How to Make Super Creamy Almond Butter!
Coconut Sugar. I love using coconut sugar in my baked goods. If you don’t have it or don’t want to use it, feel free to sub in another granular sugar like light brown sugar or even white sugar.
Butter. I go for unsalted butter but you can sub in vegetable oil or vegan butter if you prefer!
Eggs. We’re using 1 full egg plus a couple egg yolks to get it nice and fudgey!
Vanilla Extract. Just a splash!
Almond Flour. I always go for blanched almond flour because it’s super fine and makes for a nice texture of your baked goods. If you want to make your own, learn How to Make Almond Flour!
Cocoa powder. For some chocolatey brownie vibes, of course! (Cacao v. Cocoa Powder: What’s the Difference?)
Baking magic. We’re using some baking soda and salt!
Goodies! chocolate chips, pecans and flakey salt!
How to Make Almond Butter Brownies
- Combine wet ingredients. Whisk together the almond butter, coconut sugar, butter, egg and egg yolks, and vanilla in a medium bowl.
- Add dry ingredients. Add the almond flour, cocoa powder, baking soda, and salt to the bowl and whisk until combined.
- Add the goodies! Fold those chocolate chippers into the batter.
- Transfer to the pan. Line an 8×8 square pan with parchment paper and transfer the batter to the pan. Spread the batter out with a spatula in an even layer.
- Sprinkle. Sprinkle the top with the remaining chocolate chips and chopped pecans.
- Bake. Bake for 12 – 15 minutes (12 minutes for gooier brownies, 15 minutes for cakier brownies).
- Enjoy! Allow the brownies to cool for about 5 minutes before lifting them up with the parchment paper and cutting 9 squares. Sprinkle with flaked sea salt and enjoy!
How to Store your Brownies
I really love to store these brownies in the fridge. The fudgey texture really firms up and sets in the fridge making for an ultra fudgey leftover brownie.
You can eat the brownies chilled from the fridge or pop them in the microwave for about 20 seconds to warm them through!
Ways to Enjoy these Brownies
Freshly Baked. I mean, can you blame me? You spend the 10 minutes prepping, the 12 – 15 minutes baking, the 5 minutes of cooling. I get it! You want to dig in asap! Enjoy them freshly baked 🙂
Chilled. Pop them in the fridge for the brownies to set in the ultra fudgey texture!
With Ice Cream. Nothing says happiness to me quite like a warm brownie with a scoop of vanilla ice cream on top. If you have any stashed away in your freezer, live it up!
Drizzle. Drizzle on some extra almond butter or caramel on top to bump up the decadence!
All the above? When in doubt or if you’re frozen at the number of possibilities to choose from, always choose all the above.
- 1/2 cup natural almond butter (How to Make Super Creamy Almond Butter)
- 1/2 cup coconut sugar
- 1/4 cup unsalted butter, melted
- 1 egg + 2 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup blanched almond flour (How to Make Almond Flour)
- 3 tablespoons unsweetened cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup semi-sweet chocolate chips + more for sprinkling on top
- 1/4 cup chopped pecans
- flaked sea salt
- Preheat oven to 350F.
- Whisk together the almond butter, coconut sugar, butter, egg and egg yolks, and vanilla in a medium bowl.
- Add the almond flour, cocoa powder, baking soda, and salt to the bowl and whisk until combined.
- Fold those chocolate chippers into the batter.
- Line an 8×8 square pan with parchment paper and transfer the batter to the pan.
- Spread the batter out with a spatula in an even layer.
- Sprinkle the top with the remaining chocolate chips and chopped pecans. Bake for 15 – 20 minutes (15 minutes for gooier brownies, 15 minutes for fudgeir brownies).
- Allow the brownies to cool for about 5 minutes before lifting them up with the parchment paper and cutting 9 squares.
- Sprinkle with flaked sea salt and enjoy!
- Serving Size: 1 brownie
- Calories: 183
- Sugar: 9.6g
- Sodium: 87mg
- Fat: 13.8g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13.6g
- Fiber: 2.9g
- Protein: 4.6g
- Cholesterol: 38mg