Almond butter brownies are a delicious and healthy twist on the classic chocolate brownie.
With a nutty, fudgy texture and rich chocolate flavor, they make a perfect gluten-free, dairy-free dessert.
We will teach you everything you need to make the best almond butter brownies at home.
Why Make Almond Butter Brownies?
There are several reasons why almond butter makes an excellent base for fudgy, gluten-free brownies:
- Nutritious ingredients - Almond butter provides protein, fiber, and healthy fats. It gives you all the nutrition of almonds in a delicious, spreadable form.
- Gluten-free - Almond flour and other nut flours allow you to make gluten-free treats without sacrificing texture or flavor. No need for flour with these brownies!
- Fudgy texture - The natural oils in almond butter help create a soft, fudgy texture. Your brownies will be moist and decadent.
- Delicious flavor - Almond butter has a mild, nutty sweetness that complements chocolate beautifully. It amps up the flavor without overly sweetening.
- Easy to make - With just a few ingredients, you can whip up a pan of healthy almond butter brownies in no time. They require minimal effort for a major payoff in flavor.
Tips for Making Almond Butter Brownies
Follow these tips to make the perfect almond butter brownies every time:
Use High-Quality Ingredients
The quality of your ingredients makes a big difference when baking. Here's what to buy:
- Almond butter - Choose an all-natural almond butter with just almonds and salt in the ingredients list. Avoid brands with added oils or sugars.
- Cocoa powder - Opt for natural cocoa powder rather than Dutch-processed. Natural cocoa has a stronger chocolate flavor.
- Chocolate - Use chocolate chips or chopped chocolate with at least 60% cacao content. The higher the percentage, the richer the chocolate tastes.
- Extracts - Pure vanilla extract enhances the flavor. Almond extract can highlight the nuttiness.
- Sweeteners - Brown sugar, coconut sugar, maple syrup, and honey work well in these brownies.
Softened Almond Butter
For the easiest mixing and best texture, make sure your almond butter is softened before using. Cold, hard almond butter can make mixing difficult. Let it sit at room temperature to soften or give it a quick zap in the microwave.
Mix the batter very well until completely smooth and uniform. This develops the gluten strands needed for the signature fudgy texture. Don't be afraid to mix vigorously!
Almond butter brownies are best when slightly underbaked in the middle. This keeps them extra fudgy. Start checking your brownies a few minutes before the recommended baking time.
Let the brownies cool completely before cutting or eating. The texture firms up as they cool. Warm brownies will fall apart when cut. Patience pays off!
Store in the Fridge
For fudgier leftovers, store cooled brownies in the fridge. The chilled temperature helps solidify the texture. Let refrigerated brownies come to room temperature before serving.
Customize these brownies by swapping in different ingredients:
- Nut butter - Try cashew butter or sunflower seed butter instead of almond butter. Adjust sweetener if needed.
- Flours - Replace some of the almond flour with coconut flour or oat flour. May need extra liquid.
- Sweeteners - Honey, maple syrup, and coconut sugar all work in place of brown sugar.
- Fats - Substitute coconut oil or vegan butter for regular butter.
- Binders - Ground flax or chia seeds can replace eggs to make these vegan. May affect the texture.
- Flavorings - Almond, vanilla, peppermint, and coffee extract create fun new flavors.
- Mix-ins - Add nuts, coconut flakes, dried fruit, or vegan chocolate for variety.
Troubleshooting Common Issues
If your almond butter brownies don't turn out quite right, try these fixes:
- Add extra egg, oil, or liquid sweetener
- Use softer, creamier nut butter
- Don't overmix the batter
- Underbake slightly
- Use almond meal instead of almond flour
- Substitute some almond flour with coconut flour
- Add a little more leavening (baking powder/soda)
Tunnels or Air Pockets
- Avoid overmixing the batter
- Check oven temperature
- Use room temperature ingredients
Falls Apart When Cut
- Bake a minute or two longer
- Let cool completely before cutting
- Chill in the fridge after cooling
Not Chocolatey Enough
- Use more cocoa powder or darker chocolate
- Add a spoonful of espresso powder
- Toast nuts before making nut butter
How long do almond butter brownies last?
Stored in an airtight container, almond butter brownies will last 3-4 days at room temperature or up to 1 week chilled in the fridge. You can also individually wrap and freeze brownies for up to 3 months.
Can I make these vegan?
Yes! Swap the eggs for ground flax or chia seeds combined with water. Use dairy-free chocolate and vegan butter.
What sweeteners work best?
I recommend using brown sugar, coconut sugar, honey, or maple syrup. Granulated sugars make the brownies more cakelike. Liquid sweeteners create fudgier brownies.
Can I use peanut butter instead?
You sure can! Just sub peanut butter 1:1 for the almond butter. The flavor will be different, but still delicious.
How do I make these keto-friendly?
Try swapping the sweetener for erythritol or monk fruit sweetener. Also, use keto-approved chocolate chips like Lily's. Reduce nuts if you're watching carbs.
Can I turn these into blondies?
Yes, omit the cocoa powder and add more chocolate chips or nuts. You'll end up with chocolate-free almond butter blondies.
With a few simple techniques and high-quality ingredients, you can create gluten-free, fudgy brownies that rival any from a bakery.
Experiment with fun add-ins and substitutions to make these brownies your own.
Now that you're armed with skill, get baking! Your friends and family will be begging you to make these brownies on repeat.
Fudgy Almond Butter Brownies
- 1 cup almond butter - use a natural kind with no added oils or sugar
- 1/2 cup cocoa powder - use regular or Dutch process
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
- 1/3 cup chocolate chips (optional)
- Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
- In a bowl, mix together the almond butter, cocoa powder, brown sugar, eggs, and vanilla until smooth.
- Add the baking soda and salt and mix again.
- Fold in chocolate chips if using.
- Spread batter evenly into prepared pan.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Let cool completely before cutting into squares.