Easy Vegan Almond Butter Brownies

These easy almond butter brownies are a unique twist on the traditional brownie, using healthier ingredients. They’re vegan and gluten-free, but just as fudgy and chewy as the traditional recipe!

We're getting a little fancy with our dessert today! See the drizzle of chocolate and those chopped walnuts? Might look like a million bucks, but have no fear, these easy almond butter brownies are just that…EASY!

We're talking healthy, gooey, fudgy almond butter brownies that just so happen to be gluten-free, dairy-free, egg-free, and refined sugar-free.

Basically, they’ve got a lot going for them. They’re a twist on my gluten-free vegan brownies, but made with almond butter for a boost of protein and nutty flavor. (The almond butter actually replaces the dairy butter used in traditional brownies!)

What Can Replace Eggs in Brownies?

Eggs are one of the key ingredients for chewy, fudgy brownies, but that doesn’t mean you can’t get that irresistible texture without them. I use flax eggs in these brownies instead of chicken eggs.

When you combine ground flax seeds with a small amount of water, the mixture gets a gel-like consistency, a little bit like egg whites. While you can’t scramble or poach this mixture, you can bake with it. 

There are a lot of other vegan egg substitutes that you can use in your baking, but I’ve tested this recipe with flax eggs and I know it works! If you try something else, I can’t say for sure what the results will be, so I recommend sticking with the flax eggs for super fudgy almond butter brownies.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Coconut oil
• Almond butter – Here's how to make almond butter, or use store-bought.
• Coconut sugar
• Flax eggs
• Almond milk – Or your favorite non-dairy milk.
• Vanilla extract
• Toasted quinoa flour – Learn how to toast quinoa flour.
• Cacao powder
• Baking powder
• Sea salt
• Dairy-free chocolate chips – If you're not on a dairy-free diet, any chocolate chips you like will work.

Is Cacao Powder the Same as Cocoa Powder?

Cacao powder is made from pure, unrefined cacao beans that are roasted and ground into a fine powder. Cocoa powder, on the other hand, is made from cacao beans that have been processed with alkali, which gives it a milder flavor. 

In short, cacao powder is less processed and more nutrient-dense, with a richer flavor and a little bit of bitterness.

How to Make Almond Butter Brownies

These almond butter brownies are just as easy to make as traditional brownies. Here’s what you’ll need to do.

Prepare. Preheat your oven to 350ºF and line an 8 x 8-inch baking pan with parchment paper.

Mix the wet ingredients. In a large mixing bowl, beat the coconut oil and almond butter until the mixture is creamy. Beat in the sugar, vanilla, flax eggs, and almond milk.

Combine the wet and dry ingredients. Whisk the dry ingredients together, then mix them into the bowl with the wet ingredients. Fold in the chocolate chips.

Bake. Transfer the batter to the prepared baking pan. Bake on the center rack for 22 to 25 minutes, then let the brownies cool in the pan completely before cutting them into squares.

Tips for Success

Here are some simple tips for perfect almond butter brownies:

• Don’t make substitutions to the base recipe. You can definitely customize these brownies with different add-ins and toppings (more on that below!), but if you start switching out flours and sweeteners, they might not turn out.
• No mixer? No problem! Beating the batter makes it easier to incorporate all of the ingredients, but you can stir everything together with a wooden spoon or spatula instead.
• Cool the brownies completely. Let the brownies cool before cutting into them. This will help them to firm up so they hold together.

Variations

Here are some ideas for switching up this almond butter brownie recipe:

• Use cacao nibs instead of chocolate chips for a more intense chocolate flavor and a little bit of crunch.
• Fold chopped walnuts or almonds into the batter.
• Swap the chocolate chips for chopped dark chocolate.

How to Store

These brownies are best stored in an airtight container at room temperature. They will keep fresh for 4 to 5 days.

Can This Recipe Be Frozen?

You can freeze almond butter brownies for longer storage. Just wrap them tightly in plastic wrap or place them in a freezer-safe bag and they will keep for up to 3 months. Thaw the brownies overnight in the refrigerator before serving.

More Healthy Brownie Recipes

• Healthy Raspberry Quinoa Brownies
• Vegan Quinoa Flour Tahini Brownies
• Fudgy Salty Quinoa Brownies
• Peppermint Frosted Chickpea Brownies
• Healthy Red Velvet Quinoa Brownies

Vegan Almond Butter Brownies

These vegan almond butter brownies are a gluten-free twist on the traditional recipe, made with healthier ingredients!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 16 squares

Calories 212kcal

Print Pin

4.38 from 8 votes

Ingredients

• 1/4 cup coconut oil softened
• 3/4 cup creamy almond butter
• 3/4 cup coconut sugar
• 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
• 1 tablespoon almond milk
• 1 teaspoon vanilla extract
• 2/3 cup toasted quinoa flour
• 1/3 cup cacao powder
• 2 teaspoon baking powder
• Pinch of sea salt
• 1 cup dairy-free chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment and set aside.
• Beat together coconut oil and almond butter until creamy. Add sugar, vanilla, flax eggs, and almond milk, and beat until combined.
• Whisk together dry ingredients and add to wet, mixing until incorporated. Fold in chocolate chips.
• Transfer batter to the prepared baking pan and bake on the center rack for 22 – 25 minutes.
• Let cool in pan completely before cutting into squares.

Video

Notes

These brownies are best stored in an airtight container at room temperature. They will keep fresh for 4 to 5 days.

Nutrition

Calories: 212kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Sodium: 19mg | Potassium: 175mg | Fiber: 3g | Sugar: 10g | Calcium: 85mg | Iron: 1.8mg