Vegan Almond Butter Brownies

Is it possible to have too many brownie recipes? I don’t think so.

almond-butter-brownies

My goal is to have you covered in the recipe department, regardless of the ingredients you have on hand. If you want to work with coconut flour, make the nut-free coconut flour brownie recipe found in my cookbook, Everyday Detox. (They’re amazingly fudgy!) If you want to work with baking chocolate and almond meal/flour, make my Chewy Vegan & Paleo Brownies. If you don’t want to bake, make my Raw Brownie Bites.

And if you want a flourless vegan & paleo brownie, I’ve now got you covered, too.

This new recipe was inspired by my recent Almond Butter Blondies. Just like the blondies, these brownies are incredibly easy to make and have an irresistible flavor and texture. They might be my new favorite brownie! I don’t think the almond butter flavor is too noticeable, but if you’re not a fan of almonds you could also try this recipe using peanut butter, cashew butter, or even sunflower butter for a nut-free alternative. They’re easily adaptable, so I hope you enjoy!

Vegan Almond Butter Brownies
Makes 16 squares

Ingredients:

1 tablespoon ground chia seeds
3 tablespoons water
1 cup creamy almond butter
5 tablespoons cocoa powder
6 tablespoons coconut sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dark chocolate chips

Directions:

Preheat your oven to 350ºF and line a 9-inch square baking dish with parchment paper.

In a medium bowl stir together the ground chia seeds and water to make a “chia egg.” The mixture will start to form a gel-like texture in about 5 minutes, so let it sit in the bowl as you measure the rest of your ingredients. Add in the almond butter, cocoa powder, coconut sugar, maple syrup, vanilla extract, baking soda and salt and stir well to form a thick batter.

Fold in the dark chocolate chips and press the batter into the lined baking dish. This batter isn’t pourable like traditional brownie batter, so you’ll need to use your hands to press the dough evenly into the bottom of the pan. Bake at 350ºF for 20 minutes, until the top of the brownies start to puff up and the top looks dry. (The brownies will flatten-out when they cool, which is normal.) Allow the brownies to cool completely before cutting into them, as they will be too gooey and soft when warm. They firm-up as they cool.

paleo-vegan-brownies

These brownies can be stored at room temperature for up to 3 days, but they’ll last up to 2 weeks if you store them in an airtight container in the fridge. (Not that they ever last 2 weeks in my house before we eat them all!)

5.0 from 2 reviews
Vegan Almond Butter Brownies
Author: 
Serves: 16
 
An easy flourless brownie that is gluten-free, vegan and paleo friendly.
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 1 cup creamy almond butter
  • 5 tablespoons cocoa powder
  • 6 tablespoons coconut sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup dark chocolate chips
Instructions
  1. Preheat your oven to 350ºF and line a 9-inch square baking dish with parchment paper.
  2. In a medium bowl stir together the ground chia seeds and water to make a "chia egg." The mixture will start to form a gel-like texture in about 5 minutes, so let it sit in the bowl as you measure the rest of your ingredients. Add in the almond butter, cocoa powder, coconut sugar, maple syrup, vanilla extract, baking soda and salt and stir well to form a thick batter.
  3. Fold in the dark chocolate chips and press the batter into the lined baking dish. This batter isn't pourable like traditional brownie batter, so you'll need to use your hands to press the dough evenly into the bottom of the pan. Bake at 350ºF for 20 minutes, until the top of the brownies start to puff up and the top looks dry. (The brownies will flatten-out when they cool, which is normal.) Allow the brownies to cool completely before cutting into them, as they will be too gooey and soft when warm. They firm-up as they cool.
  4. These brownies can be stored at room temperature for up to 3 days, but they'll last up to 2 weeks if you store them in an airtight container in the fridge. (Not that they ever last 2 weeks in my house before we eat them all!)

Note: This recipe calls for both coconut sugar and maple syrup because the brownies were too dry when experimenting with only the granulated sugar, and too moist when using only maple syrup. Feel free to experiment with the ingredients you have on hand and leave a comment below if you make any successful (or unsuccessful) changes!

Reader Feedback: What’s  your favorite dessert lately? We’ve had these brownies and my Cashew Butter Cookies on hand in our freezer for a quick treat– with breastfeeding a newborn, I’m always looking for ways to eat more calories with one hand!

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

11 thoughts on “Vegan Almond Butter Brownies

  1. Laura ~ RYG

    I love your ingredient lists, always feel so good about what you include, and perhaps more importantly, what you avoid! I’m hyperglycemic. Sugar. Brownies with white flour. Sugar. I’m done! They will drop me like a rock and I end up feeling so sick. It’s hard to go through life like that. So you just don’t eat anything bad. But then you feel deprived because you never get a “Brownie” The alternatives you supply are incredible!

    Reply
  2. Teresa

    Oh my are these good!! I used a flax egg instead of a chia egg. I also misread the ingredients and put 6 Tbs maple syrup instead of 2 (yikes). When I noticed that goof up, I put in only 1/2 cup chocolate chips (and probably should’ve put only 1/4). Despite my reading issues (haha), these turned out great. I’ll be making them again – with the correct amount of maple syrup. Thank you Megan! Congrats on your new addition, too. 😊

    Reply
  3. Ren

    Made these last night after dinner to satisfy a chocolate craving. My husband and I “accidentally” polished off the whole pan with a pot of hazelnut tea. THESE ARE SO GOOD! Another excellent, simple to whip up recipe, with great ingredients. Brilliant!

    Reply
  4. Sandra

    These are amazing. One question I have is whether the ground chia seeds is 1 T. Before grinding or after. Only used 1/2 c. Chips and that was more than enough. making again for the second day, to share with some friends

    Reply
  5. Brynn

    I made these last night. I’m not vegan so I used a regular egg instead of a chia egg. I also used peanut butter as I already had a jar open. They turned out sooo delicious. So soft, gooey, and yummy! My husband and I ate 1/2 the pan last night and will probably eat the other 1/2 tonight. 🙂 Thanks so much for your recipes. I have been making them for over 2 years now and have yet to find one I didn’t like. I’m also 26 weeks pregnant and have been loving reading about your pregnancies and “what you ate”. I’m going to try to make a bunch of stuff to freeze before baby comes so love that section on your site. Thanks!!

    Reply
  6. Sarah

    Wow! I just made these and they are so good. I used cacao instead of cocoa and brown rice syrup instead of maple syrup since I had run out. My boyfriend and I can’t stop eating them.

    Reply
  7. Catherine Greenwalt

    I am neither paleo or vegan and these were delicious. The bonus is that my three year old son loved them too!

    Thanks for the easy, healthy and delicious recipe!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: