For reals. This is one of my absolute favorite recipes I’ve created to date! I am SO excited to share these Almond Butter Cup Brownies with you!
I was craving some homemade, healthier brownies recently so got in the kitchen to create a simple recipe…and these were born. It sometimes happens on the first try and it DID! I got the recipe down, and I really want to hear what you think if you bake them. I hope you love them!
In addition to being totally delicious, they are gluten-free, grain-free, dairy-free (basically all the frees;) and are made with cacao powder, which is basically raw chocolate and a superfood. Yes, please! Cacao powder is full of magnesium, fiber and antioxidants.
The almond butter provides protein and healthy fats, and also we’ve got some healthy fats from the coconut oil. Another ingredient I wanted to add is flaxseed. I love adding flaxseed to baked goods as an extra easy way to add in more fiber!
Almond Butter Cup Brownies
Okay, here’s the recipe!! Enjoy, sweet friend!
Makes: 16 brownies
1 cup almond butter (I use the Whole Foods almond butter directly from the grinder; no sugar, salt or oils added)
¾ cup coconut sugar
½ cup cacao powder
½ cup almond flour
1/3 cup unsweetened almond milk
3 pasture raised eggs
3 tbsp coconut oil (melted)
3 tbsp flaxseed
1 tsp cinnamon
1 tsp vanilla
¼ tsp Himalayan pink sea salt
¼ tsp baking soda
½ – ¾ cup vegan chocolate chips
9 x 9 or 13 x 9 brownie baking pan
- Add all the dry ingredients – coconut sugar, cacao powder, almond flour, flaxseed, cinnamon, sea salt and baking soda – to large mixing bowl and mix together.
- In a blender, add almond milk, almond butter, two eggs, vanilla, and melted coconut oil. Blend well.
- Stir in the blended wet ingredients to the dry mix.
- Use a hand mixer to mix all the ingredients into a nice brownie batter.
- Add in the 3rd egg and continue mixing using the hand mixer.
- Continue to mix until a nice consistency.
- Fold in the chocolate chips.
- Before pouring batter into your baking pan, add parchment paper on the bottom and overhang on two sides to easily pull out once the brownies have cooled.
- Pour brownie batter into your brownie pan. I misplaced my smaller 9 x 9 brownie pan, however, used a 13 x 9 cake/brownie baking pan and just poured it in the middle of the pan, making it roughly into a square. It did just fine! Another option if you have a 13 x 9 pan is doubling this recipe to make more batter to fill the entire pan.
- Bake brownies at 350 degrees for 18-20 minutes. Oven times vary so make sure to keep a close eye on your brownies and do the clean toothpick test to make sure they are baked completely. I baked mine for approximately 18.5 minutes.
- Let brownies cool. Take the parchment paper sides to pull brownies out of pan.
- Cut into brownie squares & enjoy!