Gluten-Free Almond Butter Brownies

Why You’ll Love This Recipe

I love how these brownies offer a perfect balance between indulgence and health-consciousness. The almond butter provides a creamy texture and a boost of protein, while the absence of gluten doesn’t take away from the classic brownie experience. They’re easy to make and sure to impress both gluten-free and non-gluten-free friends alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup creamy almond butter

• 2 large eggs

• 1/2 cup honey

• 1 tablespoon vanilla extract

• 1/2 cup unsweetened cocoa powder

• 1/2 teaspoon sea salt

• 1 teaspoon baking soda

• 1 cup dark chocolate chips

Directions

1. I preheat the oven to 325°F (163°C) and grease a 9×13 inch baking dish.

2. In a large bowl, I blend the almond butter until smooth.

3. I add the eggs, honey, and vanilla extract, mixing until well combined.

4. I stir in the cocoa powder, sea salt, and baking soda until the batter is smooth.

5. I fold in the dark chocolate chips.

6. I pour the batter into the prepared baking dish, spreading it evenly.

7. I bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

8. I allow the brownies to cool before cutting into squares.

Servings and Timing

This recipe yields approximately 24 brownies. The preparation time is about 10 minutes, and the baking time is 30-40 minutes, totaling around 50 minutes.

Variations

• For a vegan version, I substitute the eggs with flax eggs and use maple syrup instead of honey.

• To add a crunchy texture, I mix in chopped nuts like walnuts or pecans.

• For a different flavor profile, I add a teaspoon of instant coffee granules to enhance the chocolate taste.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, I freeze them for up to 3 months, separating layers with parchment paper. To reheat, I microwave a brownie for 15-20 seconds or warm it in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use a different nut butter?

Yes, I can substitute almond butter with other nut butters like peanut or cashew butter, keeping in mind that it will alter the flavor slightly.

Are these brownies suitable for a paleo diet?

Yes, by using natural sweeteners like honey or maple syrup and ensuring all ingredients are paleo-friendly, these brownies can fit into a paleo diet.

Can I add toppings to these brownies?

Absolutely! I often sprinkle sea salt, drizzle melted chocolate, or add a layer of almond butter on top before baking for added flavor.

How do I know when the brownies are done baking?

I insert a toothpick into the center; if it comes out with a few moist crumbs but not wet batter, the brownies are done.

Can I make these brownies less sweet?

Yes, I reduce the amount of honey or use a sugar substitute like stevia or erythritol to adjust the sweetness to my preference.

Conclusion

These Gluten-Free Almond Butter Brownies are a delightful treat that doesn’t compromise on flavor or texture. They’re easy to make, versatile, and sure to satisfy any chocolate craving. Whether I’m following a gluten-free diet or simply looking for a healthier dessert option, these brownies are a go-to favorite in my kitchen.

Gluten-Free Almond Butter Brownies

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• Author: Mia
• Total Time: 50 minutes
• Yield: 24 brownies
• Diet: Gluten Free

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Description

These rich, fudgy almond butter brownies are flourless, naturally gluten-free, and loaded with dark chocolate chips—perfect for a healthier dessert fix.

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Ingredients

1 cup creamy almond butter

2 large eggs

½ cup honey

1 tablespoon vanilla extract

½ cup unsweetened cocoa powder

½ teaspoon sea salt

1 teaspoon baking soda

1 cup dark chocolate chips

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Instructions

Preheat oven to 325°F (163°C). Grease a 9×13 inch baking dish.

In a large bowl, stir almond butter until smooth.

Add eggs, honey, and vanilla. Mix until well combined.

Stir in cocoa powder, sea salt, and baking soda until batter is smooth.

Fold in dark chocolate chips.

Spread batter evenly in the prepared baking dish.

Bake for 30–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Let cool completely before cutting into squares.

Notes

Substitute almond butter with peanut or cashew butter for a different flavor.

For vegan brownies: use 2 flax eggs and swap honey with maple syrup.

Stir in chopped nuts or instant coffee granules for added texture or richness.

Add toppings like sea salt, melted chocolate, or a swirl of almond butter before baking.

 

• Prep Time: 10 minutes
• Cook Time: 30–40 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American