Description
Indulge in these rich and gooey chocolate almond butter brownies, perfect for dessert or a sweet treat.
Ingredients
Scale
- 1/4 cup creamy almond butter (I like the one from Trader Joe’s!)
- 1 tbsp coconut oil
- 1/2 cup dark chocolate chips
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 whole egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 tbsp almond flour
- 3 tbsp cacao powder (dark preferred)
- 1/4 tsp fine sea salt
Instructions
- Preheat oven to 350°F. Butter/grease an 8×8 ceramic baking dish.
- In a heatproof bowl, gently melt almond butter, coconut oil, and chocolate until smooth (you can use a double boiler on the stovetop, or microwave in 20–30 second bursts).
- Stir in coconut sugar and maple syrup while warm.
- Whisk in eggs one at a time until glossy and thick (whisking slowly); this helps create the crackly top. Add vanilla extract last.
- In a small bowl, whisk together the almond flour, cocoa powder, and salt.
- Fold the dry ingredients into the wet and mix with a spatula until just combined. The batter will be silky, thicker than brownie batter but thinner than cookie dough.
- Add to the prepared dish and spread evenly.
- Bake for 18-22 minutes or until edges are set and the center is mostly set (a little jiggle is ok). If your oven runs hot, check it at the 15-minute mark!
- Let sit for 10–12 minutes to let the pudding center thicken before serving.
- Top with flaky sea salt if desired, scoop, and enjoy warm with vanilla ice cream!
Notes
- For best results, allow brownies to cool slightly before cutting.
- These brownies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg