Almond Butter Brownies

These almond butter brownies are so fudgy and rich, you’d never guess they’re flourless. They are made in one bowl and bake in under 30 minutes.

I love brownies, and it’s safe to say I’ve created nearly every flavor combination you can think of (hello, Biscoff brownies and black bean brownies). Now, ‘tis the season for almond butter brownies.

My family adores these brownies, especially when one family member is celiac and the other is allergic to peanuts. These are incredibly fudgy and gooey, loaded with rich chocolate flavor. The almond butter adds richness without any evident nutty flavor.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make almond butter brownies
4. Brownie recipe variations
5. Storage instructions
6. More brownie recipes to try
7. Almond Butter Brownies (Recipe Card)

Why I love this recipe

• So much flavor. If you love fudge brownies and creamy almond butter, you will be obsessed with my recipe. 
• No special kitchen gear. Just one bowl and a baking dish is all you need.
• The perfect texture. The brownies are soft and gooey, with perfectly crinkly tops, and the almond butter adds extra flavor and richness. 

If you love baking with almond butter, try almond butter bars, almond butter cookies, and almond butter cups.

Key Ingredients

• Cocoa powder. I used unsweetened, Dutch-processed cocoa powder. Be sure to sift it to remove any clumps. I would avoid cacao powder, which can be quite bitter and overpowering. 
• Sugar. I used regular white sugar, but brown sugar, coconut sugar, or a sugar-free sweetener can all work. 
• Salt. Brings out the sweetness of the other ingredients. 
• Butter. Use unsalted butter since we’re adding salt to the batter. 
• Chocolate. I used semi-sweet chocolate chips, but any good quality chocolate will work well. 
• Almond butter. Smooth and creamy almond butter with no added sugar.
• Eggs. Room temperature eggs. 
• Vanilla extract. Gives the brownies a little vanilla flavor. 

Find the printable recipe with measurements below.

How to make almond butter brownies

Step 1- Mix dry and wet ingredients. In a small bowl, whisk together the sugar, cocoa powder, and salt. In a separate microwave-safe bowl, microwave the butter and chocolate chips until melted. Stir in the almond butter. 

Step 2- Make the brownie batter. Pour the wet ingredients into a large mixing bowl. Whisk in the eggs, followed by the dry ingredients, until thick and smooth. 

Step 3- Bake. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out mostly clean. 

Step 4- Cool and slice. Remove the brownies from the oven and let them cool in the pan. Then, remove the brownies and slice.

Brownie recipe variations

• Make vegan brownies. Swap the butter for coconut oil, use vegan chocolate chips, and swap the eggs for flax eggs, which you can make by combining 1 tablespoon of flax seeds with 3 tablespoons of water per egg. 
• Cut the carbs. Use sugar-free sweeteners and sugar-free chocolate chips.
• Make them nut-free. Although ‘almond butter’ is in the name, you can use other types of nut butter or swap almond butter for nut-free alternatives like sunflower seed butter or tahini. 
• Top the brownies with coarse sea salt or a drizzle of caramel sauce for a little extra flavor. 

Storage instructions

To store: To keep their fudgy texture, I recommend storing these brownies in an airtight container in the refrigerator for up to 1 week.  

To freeze: Wrap leftover brownies in plastic wrap and store them in a freezer-safe container for up to 6 months. Let them thaw overnight in the fridge.

More brownie recipes to try

• Almond flour brownies
• Protein brownies
• Strawberry brownies
• 3-ingredient brownies
• Oreo brownies

If you tried this Almond Butter Brownies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.