Gluten-Free Almond Butter Cup Brownies
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
Parchment paper 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!