These flourless almond butter brownies are so fudgy and rich, you’d never know they’re completely gluten-free, dairy-free, and contain no flour or oil at all. This one bowl recipe requires no mixer and uses creamy almond butter in place of dairy butter for added protein, fiber, and depth of flavor. Make it in an 8×8″ square pan or an oven-safe skillet!

Overhead view of flourless Almond Butter Brownies in a red skillet with vanilla ice cream over top and a spoon taking a bite out of the fudgy and rich brownies that are completely flourless and gluten-free!

If you like this gluten-free almond butter brownie recipe, check out my flourless almond butter chocolate chip cookies, small batch fudgy brownies, and peanut butter swirl brownies.

Why you’ll love this recipe

You know those super long days (usually, a Monday, but I’m not trying to be prejudiced against Mondays here – it can happen any day) when you get home, plop down on your couch, and you know that only dense, rich chocolate is going to make things ok? (Also, wine.) I created this recipe with those days in mind.

This almond butter brownie recipe is:

  • SUPER EASY to make. We’re talking one bowl, no mixer, stir it all together type of situation. You can even mix AND bake it in the same oven-safe skillet if you like (but not necessary if you don’t).
  • Quick – the whole recipe takes 40 minutes start to finish.
  • Simple – 10 ingredients, a couple of which are optional!
  • Decadently chocolatey – almond butter makes these brownies super fudgy and rich, and provides enough protein to eliminate the need for flour to hold everything together.
  • Flourless brownies! Excellent. Gooey brownies, here we come.
  • Food allergy friendly – I give substitution options below if you have a nut allergy or need to make the recipe egg-free.
close up view of a spoon digging into the fudgy brownie with ice cream melting over top


See the recipe card at the bottom of the post for measurements! Simple and mostly wholesome ingredients here:

  • One cup of almond butter. Creamy natural almond butter is best (just almonds and salt). I like Trader Joe’s brand, but homemade almond butter will work perfectly. You can substitute peanut butter, cashew butter, or hazelnut butter. If you have a nut allergy, use sunflower seed butter or tahini in its place.
  • Granulated sugar
  • Eggs. For an egg-free option, flax eggs would work here (2 tbsp flax + 5 tbsp water).
  • Unsweetened cocoa powder (natural or Dutch process will both work)
  • Milk (dairy or non-dairy milk both work)
  • Vanilla extract
  • Baking soda
  • Salt
  • Espresso powder (optional, for deeper chocolate flavor)
  • Chocolate chips or chopped dark chocolate (optional)
overhead view of almond butter brownies in a skillet on a white surface, with ice cream over top

How to make flourless almond butter brownies: step by step

The great thing about this recipe is you can make and bake it all in one oven-safe skillet, if you like (I used a 12-inch cast iron skillet). If you don’t have one, just mix the batter in a bowl and spread into an 8×8 inch square pan.

Step 1: Stir together almond butter (I find room temperature almond butter is best – use a fresh jar), milk of choice, and sugar in a large bowl or a 12-inch oven-safe skillet until fully combined.

recipe in process: Almond butter, sugar, and milk mixed together in an oven-safe skillet

Step 2: stir in the eggs, one at a time (the batter is a little stiff at first so be careful and gentle when stirring). Make sure each egg is fully incorporated before continuing. Stir in the vanilla extract as well.

Step 3: add the dry ingredients: cocoa powder, espresso powder, baking soda and salt, and stir together until a brownie batter forms.

in process - brownie batter being mixed in the skillet

Step 4: Fold in dark chocolate chunks. Spread brownie batter in a parchment paper lined 8×8 baking dish or in a 12-inch oven-safe skillet. Sprinkle some more chocolate chips on top of the brownies before baking because, why not?

Step 5: Bake 25-30 minutes. The top should be shiny and beautiful when it’s done and a toothpick should come out mostly clean. For super fudgy gooey brownies I recommend staying on the shorter end of the range, but I like the airy texture of these when fully baked so I go closer to 30 minutes.

overhead view of the finished almond butter brownies with chocolate chips on top

Step 6: Now comes the best part. Put a scoop of vanilla ice cream on a warm chocolatey brownie, or dump ice cream right over top of the warm skillet brownie and dig in. No plates, no bowls. Just spoons.

two spoons digging into the fudgy flourless almond butter brownies, showing the interior melty chocolate with ice cream mixing into it

Additions and Substitutions

  • Almond butter: use any nut butter or seed butter in its place.
  • Sugar: brown sugar or coconut sugar will work. I’ve also used up to 1/4 cup maple syrup in place of 1/4 cup sugar with good results.
  • Make it egg-free or vegan: use 2 flax eggs (2 tbsp ground flax + 5 tablespoons water) and make sure to use vegan chocolate chips.


If you do happen to have leftovers of these grain-free almond butter brownies, you can store them:

  • At room temperature for up to 3 days in an airtight container.
  • In the fridge for up to a week, and reheat individual servings in the microwave for 15-20 seconds.
  • In the freezer, tightly wrapped, up to 3 months. Thaw for 1-2 hours at room temperature before serving or reheat individual brownies in the microwave for 30 seconds.
another overhead shot of the finished brownies with a spoon digging in

More Brownie Recipes


Almond Butter Skillet Brownie - fudgy and rich, but completely flourless and gluten-free!
Print Recipe Pin Recipe
5 from 3 votes

Flourless Almond Butter Brownies

These flourless almond butter brownies are so fudgy and rich, you'd never know they're completely gluten-free, dairy-free, and contain no flour or oil at all. This one bowl recipe requires no mixer and uses creamy almond butter in place of dairy butter for added protein, fiber, and depth of flavor. Make it in an 8×8" square pan or an oven-safe skillet!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: almond butter, brownies, flourless, gluten-free
Servings: 16 brownies
Author: Katiebird Bakes


  • 1 large mixing bowl
  • 1 8×8" square pan
  • 1 12" oven-safe skillet (optional, if you want to make a skillet brownie instead)


  • 1 cup (256g) creamy almond butter (natural works best, just almonds + salt)
  • 2/3 cup (134g) granulated sugar
  • 1/4 cup (60 ml) milk (any dairy or plant milk works – I used almond)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (25g) cocoa powder
  • 1/4 teaspoon espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (85g) chocolate chips (or chopped dark chocolate), plus additional for sprinkling


  • Preheat your oven to 350 degrees F. Line an 8×8" square pan with parchment paper, OR grease a 12-inch oven safe skillet (whichever you prefer).
  • In a large bowl, stir together almond butter, sugar, and milk of choice until well combined. Add eggs, one at a time, making sure each one is mixed in completely before continuing. Add vanilla extract and stir again.
  • Stir in cocoa powder, espresso powder, baking soda and salt until a smooth brownie batter forms.
  • Stir in chocolate chips or chopped dark chocolate until evenly distributed, then spread brownie batter in prepared pan or skillet. Sprinkle additional chocolate chips or chopped chocolate on top if desired.
  • Bake for 28-30 minutes, until top of brownies are shiny and edges are puffed. A toothpick inserted in the center should come out nearly clean. Bake closer to 26-28 minutes if you want a fudgier texture.
  • Serve brownies warm with vanilla ice cream over top!



Store brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.  Reheat individual servings in the microwave. You can also freeze them for up to 3 months, tightly wrapped.
Almond butter substitute: you can use any nut butter or seed butter in place of the almond butter.
Make them vegan: use 2 flax eggs (2 tbsp ground flaxseed + 5 tablespoons water), plant milk, and make sure to use vegan chocolate chips.

If you make these flourless, gluten-free almond butter brownies, make sure to leave a STAR RATING and REVIEW below. You can also tag me on Instagram @katiebirdbakes! Your feedback means so much to me and helps others find and make the recipe. Thank you for being here!

This post was originally sponsored in 2019 by Domino® Sugar; all thoughts and opinions are my own. I used their less processed Golden Sugar in this recipe, which you can buy on Amazon. Thank you for supporting the brands that make Katiebird Bakes possible!

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  1. Hi Katie – How would you recommend tweaking the recipe if I were to use non natural almond butter (has sugar already in it)?

    1. Hi Christine – you can use the same amount of sugar or just reduce it by a couple tablespoons. Will turn out fine either way!

  2. 5 stars
    I’ve made this twice now and both times it turned out amazing!
    I made the recipe exactly as written both times, but the first time I did add slivered almonds on top.
    This recipe will be on repeat in my house for sure!

  3. 5 stars
    Totally my husbands new obsession! I had PB on hand so used that instead. Also only have 8×8 and like the recipe notes say, cook a bit longer. Super easy. Super delicious. Top with a little homemade whipped cream…heaven. Just be careful not to eat the whole pan at once. Or do!

    1. No – but you can replace with another nut or seed butter like peanut butter, cashew butter, or sunflower seed butter – even tahini would work.

  4. 5 stars
    Yum!! So easy and delicious….deep dark chocolate flavour!! I actually used peanut butter instead of almond butter as that’s what I had in the pantry and it turned out great! Thanks Katie for the awesome recipe.