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These Almond Butter Brownies are Vegan, Grain Free, Oil Free, and Sweetened only with Fruit! They’re fudgy and decadent, but also nutritious – made with only 8 ingredients!
Do you associate any memories with Brownies? For me, I remember making them with my Grandma when I visited her in the summer. We just followed the recipe off of the back of a Baker’s Chocolate Box, but somehow the brownies we made together always tasted better.
Well, I’m happy to say that these brownies (1) taste just as amazing (2) are VEGAN, and (3) are pretty dang good for ya, too.
Now let’s be clear: if you’re looking for a light and fluffy brownie, this is not your recipe. (Also, that’s a cake, not a brownie. But I digress.) On the other hand, if you’re looking for a dense, fudgy, and dark chocolatey brownie, you are in the right place, my friend.
It’s hard to believe that something this frickin’ delicious is made of only 8 healthy ingredients and takes less than 30 minutes. These Almond Butter Brownies are sure to satisfy any chocolate craving — be it from a vegan or not. I’m pretty sure that even the pickiest of children couldn’t refuse a fudgy square of this goodness!
Side Note: what Brownie piece is your favorite? Personally, I would always fight my mom for that center, gooey one. I hated crunchy crust (and still do), and kind of think that people who buy those all-crust brownie tins are very, very, strange. The good thing about these brownies is that while they do have a slightly more solid crust, they are still mostly fudgy.
Which means more brownies for me, please 😉
A Few Final Thoughts:
- If you must, you can replace Almond Butter with any other Nut or Seed (for my friends with allergies) Butter in this recipe. However, keep in mind that this will affect the final flavor.
- I used these Vegan Chocolate Chips for this recipe, but you can really use any chocolate that you’d like. If you want to keep this recipe free of Refined Sugars, I would recommend this brand sweetened with Coconut Sugar, or this one, which uses Stevia.
- If you have leftovers (or would like to prohibit yourself from eating the entire recipe in 2 days, like me), you can store these Almond Butter Brownies in the freezer for up to one month. Just re-heat and enjoy!
If you’re looking for more healthy(ish) desserts, you’ll also love these Cashew Butter Snickerdoodles and these Homemade Vegan Snickers!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Almond Butter Brownies (Vegan + Grain Free)
These Almond Butter Brownies are Vegan, Grain Free, Oil Free, and Sweetened only with Fruit! They’re fudgy and decadent, but also nutritious – made with only 8 ingredients!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 9-12 Brownies 1x
Ingredients
- 1 packed cup pitted Medjool Dates
- ¾ cup Cacao Powder
- 1 cup Almond Butter
- ⅓ cup Plant Milk
- 1 Flax Egg (1 tbsp Ground Flax + 3 tbsp Water)
- 1 tsp Vanilla Extract
- ½ tbsp Baking Powder
- ½ tsp Salt
- ½ cup Chocolate Chips or Chunks, plus more to sprinkle on top
Instructions
- Preheat the oven to 350F.
- In a small bowl, combine the Ground Flax with Water to form a Flax Egg. Let sit for 5 Minutes to thicken.
- Add all ingredients, to the Food Processor, except for the Chocolate Chips. Blend for 60 seconds, or until the batter is thick and smooth.
- Next, pour the Chocolate Chips into the Food Processor and pulse until evenly distributed.
- Line or Grease a 9×9″ baking pan, and spread the Brownie Batter evenly into it using a spatula.
- Bake for 15-18 Minutes, then let cool completely. The Brownies may not look cooked when they first come out of the oven but will thicken as they cool.
- Once cool, slice and enjoy! Leftovers are best kept at room temperature for up to 3 days, or the fridge for up to one week. You can also freeze these and thaw as needed.
Notes
- If you must, you can replace Almond Butter with any other Nut or Seed Butter in this recipe. However, keep in mind that this will affect the final flavor.
- I used these Vegan Chocolate Chips for this recipe, but you can really use any chocolate that you’d like. If you want to keep this recipe free of Refined Sugars, I would recommend this brand sweetened with Coconut Sugar, or this one, which uses Stevia.
- Ground Flax may be replaced with ground Chia Seeds, but not whole.
Want to save these Almond Butter Brownies for later? Pin the recipe to your Pinterest boards:
Caitlin, these brownies are insane. I used tahini instead of almond butter and the flavor was still absolutely on point. Thank you!
Thanks for making them!
Omg these are so fudgy and delicious, the best brownies hands down! My kids also loved it 🙂
Glad it was a crowd pleaser! Thanks for making it!
I made these today, and they are everything I ever wanted! 🙂 As a chocoholic I love them so much!
As a fellow chocoholic, high five! Glad you liked it!
Did you use roasted almond butter or raw?
Roasted! But that can also be a personal preference.
These are so delicious! I was looking for a decadent clean brownie recipe.
Thanks so much, happy to hear you liked them!
Could I make these with carob powder instead? I recently developed an allergy to cacao/cocoa/chocolate so I’m exploring other options.
Sure! you can substitute them at equal parts (3/4 cup).
ALMOND BUTTER BROWNIES (VEGAN + GRAIN FREE).
Superb Caitlin.
Thank you, Nigel!
How many calories are in these amazing brownies?
Hi Samone! I don’t post the nutrition facts for my recipes, but there are plenty of free online calculators that can help you figure that out! 🙂
Holy wow! These are decadent, fudgy, and very easy to make! Somewhere between a traditional brownie (although better in my opinion) and no-bake ones I have made in the past. They are perfect with a cup of homemade cashew milk sweetened with date-infused water. Truly divine. One brownie satisfies my sweet tooth and chocolate craving. 🙂 Best brownie recipe ever!
Thank you, Deborah!
Caitlyn, I want to make a brownie-bottomed cheesecake. Do you think these brownies would dry out if I used them for a recipe like that? Recipes like that say to pre-bake the brownie bottom for 12 minutes, then add the cheesecake layer and bake for another 30 minutes.
I think that should be fine, as the brownies themselves are very moist! I would bake them for only 5-7 minutes to start though, not 12
Yay, thanks for your reply! I can’t wait to try this out! I love all your recipes 🙂
WOW these brownies are THE BEST!!!!! I will be making these again. It was so easy!! It all fit into my mini food processor too! Just barely, but it worked! Thanks so much for this amazing recipe!!
Thanks, Leah!
I just made these for Thanksgiving dessert tomorrow and of course I had to have one today to taste test – OMG these are amazing! So delicious, fudgy and satisfying. Thanks so much for this recipe:) I can’t wait to share them tomorrow!
Hope everyone loved them, Nora!
love your recipes caitlin xxx made a few alteratins- used cashew butter instead of almond and raisins instead of dates. its in the oven and i had to add extra plant milk. ive topped it with lots of raisins and cashew butaaa and cacoa nibs. i will top with pretzels after tis baked. the cake batter tastes amazing. thnku <3
OOoh I bet that tasted so good! Love that you added pretzels too!
I have never left a review on a recipe, but I just couldn’t believe how amazing these were with the ingredients used. Holy moly. My non vegan family was OBSESSED. These are literally magic???! I will be making these on repeatttt
Yay! So glad everyone liked them, Julia!
My bf and i devoured these!! And it was amazing that these had no added sugar (besides dates). Thanks for the simple, delicious recipe!
thank you thank you THANK YOU for this recipe. this is the most amazing vegan dessert i’ve had all year
Wow, thank you Sophie! That’s high praise!
These brownies have been on my “must-try” list for over 3 months now and I finally got around to making them today. I can’t believe that I didn’t make them earlier because these are THE BEST brownies I’ve ever had!! I needed to add a little extra almond milk to help the batter blend, but otherwise this recipe is perfect 🙂 So fudgy, chocolatey, and decadent. Even though these are basically made with just fruit and nuts, one would definitely think it was a “regular” brownie based on appearance and taste. Thank you for this awesome recipe! Everything I’ve tried from your blog has been amazing (especially the Oven-Baked Fries and Homemade Hummus!)
Thank you, Kana!
This was AWESOME! Best brownies ever. Period. I added a bit more almond milk, lots of almond butter (protein!) and little walnuts and pecans leftovers I had. WOW. Thank you!! 😀
Yummmy!
Wow!! This is the best brownie recipe I have ever tried! And I absolutely love how clean the ingredients are, not that you would ever tell because they are so decadent, thank you so much for such a fantastic recipe!! ????
You’re very welcome, Kyle!