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 8x8" square pan or an oven-safe skillet!
1 12" oven-safe skillet (optional, if you want to make a skillet brownie instead)
Ingredients
1cup (256g)creamy almond butter(natural works best, just almonds + salt)
2/3cup (134g)granulated sugar
1/4cup (60 ml)milk(any dairy or plant milk works - I used almond)
2large eggs
1teaspoonvanilla extract
1/3cup (25g)cocoa powder
1/4teaspoonespresso powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2cup (85g)chocolate chips(or chopped dark chocolate), plus additional for sprinkling
Instructions
Preheat your oven to 350 degrees F. Line an 8x8" 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!
Video
Notes
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.