Almond Butter Brownies
Rich, fudgy almond butter brownies that blend wholesome ingredients with deep chocolate flavor—perfect for a healthier dessert everyone will love.
Ingredients
- 1 cup almond butter
- ½ cup cocoa powder
- ½ cup natural sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional mix-ins: ¼ cup chopped almonds walnuts, or dark chocolate chips for extra texture
Instructions
- Preheat the oven to 175°C (350°F). Lightly grease an 8x8 inch (20x20 cm) baking pan or line it with parchment paper to prevent sticking.
- Mix the wet ingredients: In a large bowl, combine the almond butter, natural sweetener, eggs (or flax eggs), and vanilla extract. Stir until the mixture is smooth and well blended.
- Add the dry ingredients: Sift the cocoa powder, baking soda, and salt into the wet mixture. Gently fold everything together until you have a thick, even batter. Avoid overmixing to keep the brownies tender.
- Optional add-ins: Fold in chopped nuts or chocolate chips if desired, spreading them evenly through the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Bake for 20 to 25 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
- Cool the brownies completely in the pan before cutting. This step helps them set and makes slicing easier.
Notes
- For vegan brownies, substitute eggs with flax or chia eggs and use maple syrup instead of honey.
- Use natural, unsweetened almond butter for best flavor and nutrition.
- Baking time may vary; start checking at 20 minutes to avoid overbaking.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Per Serving)
| Calories | 220 kcal| Fat | 16 g
| Saturated Fat | 2 g
| Protein | 6 g
| Carbohydrates | 15 g
| Fiber | 3 g
| Sugar | 8 g