Almond Butter Brownies

These almond butter brownies are so rich and fudgy, you won't believe they are flourless! No flour or grains needed, they need simple and easy ingredients to make!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 294kcal

Author Arman Liew

Ingredients

1/2 cup granulated sweetener of choice * See notes
1/2 cup cocoa powder
1/4 teaspoon salt
2 cups chocolate chips of choice
1/2 cup butter
1/2 cup almond butter smooth and creamy
4 large eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan with parchment paper and set aside.
In a small bowl, whisk together your sweetener, cocoa, and salt, and set aside. In a microwave safe bowl, add your butter and chocolate chips and microwave until melted. Whisk in the almond butter until combined.
Pour the wet mixture into a mixing bowl. Whisk in the eggs, followed by the dry ingredients, until thick and smooth. Transfer into the lined pan and bake for 35-40 minutes, or until a skewer comes out mostly clean.
Remove the brownies from the oven and let them cool in the pan completely, before slicing into bars.

Notes

* I used allulose, but erythritol, monk fruit sweetener, white sugar, brown sugar, and coconut sugar can all be used.

TO STORE: Brownies are best stored in the refrigerator, covered, as they will maintain their fudgy texture. They will keep well for up to 1 week.

TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition