Oh hi there. Welcome to your weekly MUST BAKE recipe from Ambitious Kitchen.
Today’s delightful fudgy adventure comes to you in brownie form and is a recipe I perfected back in 2019. These aren’t just your typical brownies. NOPE. These are my ridiculously scrumptious ALMOND BUTTER BROWNIES, and they just so happen to be flourless, fudgy AF and so good you’d think that they came straight from the Ghirardelli HQ.
I’m just going to say this right here so it’s out there: these almond butter brownies are legitimately the best gluten free + dairy free brownies you’ll ever, ever eat. In fact, they’re SO addictive that they might just be better than my internet famous tahini brownies, and that’s truly saying A LOT.
To be honest, when I first made these, I didn’t think they’d be as delicious as they were. I was simply trying to make a brownie version of my almond butter blondies. However, after sinking my teeth into a corner piece, I couldn’t stop saying, ‘OH MY GOODNESS,’ and ‘THESE ARE AMAZING — WOW.’
I love them. Tony loves them. Sidney loved them in utero. SO NOW YOU MUST MAKE THEM! You know, just to be sure.
What’s in these almond butter brownies?
Here’s the exciting news: you only need 8 ingredients to make these almond butter brownies! Not only do I love that these require ingredients you likely already have in your pantry, but I’m also obsessed with the fact that these brownies are both dairy and gluten free, which means they’re great for those with allergies. Here are the 8 ingredients you’ll need:
- Almond butter: it’s best to use an all natural, drippy almond butter in this recipe (just almonds + salt). I love Wild Friends almond butter, and you can use the code ‘AMBITIOUS15’ for 15% off!
- Eggs: you’ll need 2 eggs in this brownie recipe.
- Maple syrup: we’re naturally sweetening these almond butter brownies with some pure maple syrup.
- Brown sugar: brown sugar gives them a nice crackly top and a true fudgy texture. Learn how to make your own with this tutorial!
- Coconut oil: you’ll only need a tablespoon of coconut oil to give them brownies moisture.
- Chocolate chips: feel free to use mini chocolate chips, dark chocolate chips or dairy free chocolate chips.
- Baking staples: you’ll need a tiny bit of baking sodain this recipe to keep the brownies perfectly fudgy, plus a little salt.
Optional ingredient swaps
If you’re out of any ingredients or are looking for a sub, here’s what I can suggest for these almond butter brownies:
- For the almond butter: a natural, drippy cashew butter or sunflower seed butter should also work, but almond butter gives these the best texture and flavor! Of course, feel free to try my tahini brownies instead.
- For the brown sugar: feel free to use coconut sugar if you’d like, however, brown sugar really gives them that true brownie texture and flavor.
- For the coconut oil: you can also use melted butter or vegan butter.
Can I make them vegan?
I haven’t tested these brownies with flax eggs, but let me know in the comments if you do! You’ll also want to use dairy free/vegan chocolate chips like these.
Fun brownie mix-ins (if you dare!)
I always love making recipes a little more… ambitious. These flourless almond butter brownies are no different. Feel free to stir in or top your brownies with any of the following to really make them your own:
- Walnuts or pecans: chopped nuts in brownies? I’m all about it.
- Frosting + sprinkles on top: because cosmic brownies can be birthday cake too!
- Caramel + sea salt: stir in a few tablespoons of caramel and then sprinkle the brownies with sea salt when finished.
- Mint brownies: add 1/2 teaspoon mint or peppermint extract to the brownie batter, then bake up!
- Raspberry jam swirl: swirl in a tablespoon or two or raspberry jam — it’s kinda like a chocolate almond butter and jelly sandwich.
- Butterscotch chips: get crazy, you wild animal.
How to store almond butter brownies
The night after I first made these brownies I put them in the fridge to see if I’d love them even colder. My intuition was right. Straight cold from the fridge with a glass of almond milk is where it’s truly at. Here are 2 ways to store them:
- In the fridge: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge anyway.
- To freeze almond butter brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More brownies & bars you’ll love
- Vegan Double Chocolate Peanut Butter Caramel Bars
- The Best Zucchini Brownies You’ll Ever Eat
- Strawberry Crumble Bars
- Birthday Cake Rice Krispie Treats
- Ooey-Gooey Dark Chocolate Espresso Date Oat Bars
Get all of my brownie & bar recipes here!
I can’t wait to see what you come up with! If you make this recipe, be sure to rate the recipe below and leave a comment! You can also follow me on Instagram and tag #ambitiouskitchen. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fudgy Flourless Almond Butter Brownies (gluten free + dairy free)
Ingredients
- 1 cup creamy, natural almond butter (only almonds + salt as the ingredients)
- ½ cup packed brown sugar (or sub coconut sugar)
- ¼ cup pure maple syrup
- 2 eggs
- 1 tablespoon coconut oil, melted and cooled (can also use melted butter or vegan butter)
- ⅓ cup unsweetened cocoa powder or cacao powder (use a high-quality -- not Hershey’s)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup chocolate chips, dairy free if desired
- For the topping:
- 2 tablespoons chocolate chips, dairy free if desired
- ½ teaspoon coconut oil
- Fancy sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees Line an 8x8 inch pan with parchment paper.
- In a large bowl, mix together the almond butter, brown sugar, maple syrup and eggs until smooth and well combined. Next add melted coconut oil and mix again until smooth. Finally add in the cocoa powder, baking soda and salt and mix until well incorporated. Stir in ¼ cup chocolate chips. The batter should be THICK and that’s the way we want it.
- Add the brownie batter to the prepared pan and evenly spread out using a rubber spatula or you may need to your hands to evenly push the batter towards the edges. Bake for 15-20 minutes until tester comes out clean or with just a few crumbs attached. It’s best to underbake these brownies. Allow the brownies to cool in the pan for at least 20-30 minutes before removing or cutting; they will be super fudgy and you want them to completely set first. This will be a true testament of willpower 🙂
- To top the brownies: add chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals until chocolate is smooth and melted. Drizzle over brownies, then top with fancy sea salt. Cut into 16 squares and enjoy! These brownies are delicious straight from the fridge. They’re fudgy and perfect if you want to store them in there.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on September 5th, 2019, and republished on June 9th, 2022.
319 comments
Monique that drizzle is just beautiful!! I absolutely love how fluffy and thick they came out! Beautifully done 🙂
Thanks girl! They texture on these is incredible – you’ll have to give them a try!
hello, what can I use to replace the two eggs?
I have these in front of me (even before I got na e-mail notification 😉) Brownies are super delicious, my 18 months old son saying „mniam mniam” which means yummy yummy 😁😃😍🤩
Amazing!! So happy you both love them 🙂
Can I sub natural peanut butter for almond?? I’m just not a fan of the taste of almond butter!!
Hi Savanna — peanut butter doesn’t really have the same consistency or flavor so I would not recommend. You could probably try cashew butter — or I suggest my tahini brownies.
Amazing recipe! I made these with natural salted peanut butter (warmed about 30 seconds in the microwave from the fridge) and they turned out incredibly! Would highly recommend for PB lovers 🙂
Woohoooo! So glad you loved them!
Can you substitute honey for the maple syrup?
Hi there! This recipe is best with pure maple syrup for flavor. I feel that honey tends to overpower the chocolate, however if you want to try it, feel free to! Let us know how it goes 🙂
What brand of cocoa powder do you recommended? I can’t wait to try this recipe!
Hi Joyce! I love Ghirardelli, Divine or Guittard! You can also use cacao powder if you’d like. Basically anything decent quality that isn’t hershey’s!
How much vanilla extract do you recommend?
Hi! There actually isn’t vanilla extract in this recipe — just my error within the post oops! all fixed now 🙂 If you want to add vanilla, a teaspoon will work!
These are delicious! I used one egg and one flax egg as well as a teaspoon of vanilla. Thanks, Monique!
Perfect! So glad the flax egg worked out well in here.
Love this recipe made it last night for the first time except mine are actually pretty thin. What is your trick for getting them so thick?
Glad you liked them! Did you bake them in the correct size pan and follow the instructions/correct ingredients? If made correctly (and using fresh baking soda) the brownies will not be thin. Be sure to check out the video too!
These came out so amazing!!! I added a dulce de leche swirl and Maldon salt on top- the only brownies I will make from now on.
That sounds delicious!! Glad you loved them 🙂
So, I read all the comments and made these anyway with super thick peanut butter (Eliot’s Espresso Nib) and they are AMAZING! I love that you don’t use too much sugar in your recipes; normally I reduce sugar by almost half but with your recipes I don’t have to.
Perfect! Espresso Nib PB sounds delicious. So happy you’re finding treats you love here Jenny!
These look great, but could you sub out the coconut oil for sunflower or would it affect the consistency? I wanna make these for my cousin who is allergic to SO MANY things, including coconut.
Thanks
You can use melted butter or vegan melted butter. Olive oil would probably also work well!
Made these last night abs an anniversary treat for my husband (and me ) they are soooo soooo good !!! Thanks for an awesome recipe
Perfect!! So glad you both loved them.
Just made these and they are the best brownies ever. SO GOOD! Thanks for another awesome recipe!
I’m so glad you loved them!
I just tried this recipe and it was DEEE-LISH..
Note: My daughter is super keen on the smell of coconut oil. Rather than substitute for butter, I used MCT oil since it has no odor and she didn’t notice a thing. The brownies had the gooey soft consistency I would expect.
I’m going to try with less sugar next time to see if I can cut down on that and will let you know how it goes.
So happy to hear that! Let me know how it goes with less sugar, too.
I just tried making these with PEANUT BUTTER because I ran out of almond – NOT THE SAME. The peanut smell is strong which is fine if you like a peanut butter cookie. It was crispier not gooey.
I did also try making the original recipe as cupcakes and baked for only 15 minutes and they were a hit! I would bake for 13 minutes next time. I didn’t over cook these at 15 minutes but it didn’t have that fudge-like consistency I was hoping for.
The peanut butter can tend to bake up differently! Great idea baking as little cupcakes – yum.
So happy to hear that you’re loving them!! One of my all time favs. Glad I can provide 90% of your meals, too 🙂
So good and so easy to make
Absolutely! Glad you enjoyed.
Can you use Nutella in this recipe?
sure you could add a swirl of nutella in, however these are fairly sweet as is and I would definitely not replace the almond butter for nutella.
Saw this and inspired to make so ran full steam into kitchen! They came out SO good!! I only had sunflower butter on hand and still worked! Mine did not have salt added so doubled salt in recipe – worked beautifully and no salt detected so I recommend to double if your nut or seed butter is sans salt. I also subbed avocado oil. I used brown coconut sugar but did not increase. They are just as pictured….fluffy, fudgy, gooey!! For me, the perfect sweetness. For others, maybe not sweet enough so consider increasing if using coconut sugar as recommended in comments. I opted for not as sweet as old-fashioned brownies but make no mistake… These are AMAZING!! Thx for test recipe!!
Perfect! So glad those little swaps worked out, and great tip with adding a bit of salt. Enjoy!!
I’ve got to say, I’m a serious gluten free skeptic and these seriously rocked my world. Everyone I gave them to loved them, and no one had any idea they were gluten free. Major major win — thank you!
Love that! These are one of my favorites (gluten free & non!)
I’m also not a huge fan of almond butter but tried these with almond butter and loved them! You really can’t taste the ab. The next time I made them, I used natural peanut butter and they still turned out great! They were a little more dense than with the almond butter and definitely tasted like peanut butter. Just thought I’d share .
Glad you loved these! The peanut butter swap in these does tend to be a little more dense.
I made these last night and they were great! You can taste the almond butter but it is not overpowering and they truly taste like very fudge-y, rich brownies. The recipe is so easy without any crazy ingredients. Thank you for a gluten free, dairy free brownie recipe that is actually palatable.
Absolutely! The almond butter just adds that delicious fudgy texture. So glad you loved these!
Can I use cashew butter instead ?
Yes that should work!
What happens if you do use Hershey’s cocoa powder? I got everything needed at the store except a different brand of cocoa powder, so I’m now curious!
You can feel free to use Hershey’s! The flavor won’t be as fudgy and delicious but it will still work.
Ah-may-zing! I made them as directed except I didn’t haven’t maple syrup so I added 1/4 cup more brown sugar. My non df/gf friend loved them and asked for the recipe!!
Glad that swap worked out well! The perfect treat 🙂
awesome!!! i have been making recipes off your site and i can not tell you how grateful i am that they are tested and i have never wasted nor flapped any of them!! on another note i made the great brownies, the only thing i did different was cut a dark chocolate bar in pieces to make it fudgier and less sugary, i was concerned the sugar/maple syrup was going to make it too sweet, but it came out perfect. thanks again!
I’m so glad you’re loving the recipes here! Great idea with the dark chocolate bar, too 🙂 yum!
I’m one of the skeptical folks when it comes to baking that isn’t “conventional”, but only because I’ve had a good amount of experience with paleo, keto, etc, baking…it’s too often not as good. But…these brownies? Yum. They’re not as fudgy as I was hoping for – more like halfway between cakey and fudgy, and so, so good…deeply chocolately. In my book, a good brownie can stand on its own – no frosting necessary. These are those brownies. Going immediately in my file of favorites. Thank you, and congrats on your beautiful boy!
I should add, for those of you asking about cutting the amount of sweeteners in this: I cut the coconut sugar down to a scant third of a cup, and the maple syrup down to 2 T…I also swirled in a bit of hazelnut spread and then finished with maldon sea salt…pure heaven…flavor and texture are winners!
I’m glad you loved these, Moe! And that those adjustments worked out well for you. One of my all time fav brownies (gluten free or not!)
I’m on an Ambitious Kitchen role this weekend and made these brownies, your BBQ chicken burgers, and almond flour banana bread- all EXCEPTIONAL. These brownies are my new favorite treat everrrrrrr. I followed the recipe exactly as written but my brownies had to bake for closer to 30 minutes. They are SO fudgy and perfect. I love them straight from the fridge, too! The chocolate drizzle and flaky sea salt take these to another level. My kids now think I’m a brilliant brownie maker, so THANK YOU. Thumbs way up from the pickiest boys on the planet!
Amazing! Sounds like a delicious weekend 🙂 glad you loved these!
These are amazing!! My whole family loved them. We are almost the entire batch. Perfect texture, and flavor was just right. We loved the chocolate drizzle on top! No pic , ate too fast
So happy everyone loved these! Such a great treat.
Love these! Cashew butter is also a great option.
Absolutely! Such a great treat.
Loved these, will def make again! Soo good!!
So happy to hear that!
so yummy!!
One of my favs! 🙂
wow these are amazing!
I subbed with the two flax eggs and the recipe was perfect. Fudgey, gooey, and delicious!!
Thank you so much for sharing!
Amazing! I’m glad the flax eggs worked out well. One of my fav desserts!
These brownies are delicious! I added melted dark chocolate (since that’s what I’m used to when making brownies) in addition to a bit of cocoa powder and it still turned out great.
Delicious! Glad you enjoyed 🙂
These are gooey and delicious! No crazy ingredients, and super easy to make. They took almost twice as long to bake as the directions, but we were so so impressed with the results!
Hmm not sure why they would’ve taken so long to bake but I’m glad you liked them!
These brownies are delicious! I made them for a group of girlfriends and everyone loved them. Will def make them again.
So happy to hear that!
Yep. Girl.. you did the dang thing with this recipe!! I just made these for a Super Bowl Party today and of course I had to try a corner before offering them to others and they are so fudgy and chocolaty and just pure brownie perfection!! I followed the recipe 100%.. the batter was super thick and hard to spread in the pan.. had to use my hands.. but the end product was so divine I don’t even care about that part lol.. I have also made your tahini brownies and those are such a Yummy decadent treat as well but these are officially my all time favorite brownie recipe!!! Thank you!
Amazing! So happy you loved these!
Best brownies ever!!!!!!!!
Glad you love them!!
Have you ever made these with 1 T of coconut flour like you do in your Tahini Brownies? I made these yesterday and they were a bit too wet even after baking for 25 minutes. I’m wondering if the addition of the flour would help. Thanks!
I haven’t had that issue but it could be due to the brand of almond butter or cocoa powder you are using. Next time I would suggest eliminating the coconut oil! 🙂
I used two flax eggs to make the recipe vegan. They weren’t quite the same texture, but still delicious!
The flax eggs will create a slightly different texture, but I’m glad you enjoyed regardless!
I completely forgot the brown sugar in these and they still turned out fantastic! Can’t wait to try again.. lol and try the tahini ones as well
I’m glad they still worked out! One of my fav treats. Hope you love the tahini ones, too!
I haven’t tasted them yet; but they look & smell delicious! How should they be stored please?
Hope you’re loving them! I actually have storage instructions within the post 🙂 I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge anyway!
This is my absolute favorite brownie recipe. It’s so much easier and less fussy than others on the internet, and it’s made with slightly better ingredients than some other brownies. My whole family loves this recipe, and I do too!!
I’m so glad you love these!
We don’t have maple syrup due to quarantine. Any subs?
I would probably recommend upping the brown sugar to 3/4 cup total! I haven’t tested but it should work ok!
Definitely need the drippiest almond butter possible! Mine wasn’t so I had to add an extra tbsp of coconut oil to help things blend better. Great arm workout though. I also had to use Hershey’s cocoa’s powder (MIL bought a huge costco sized container) and it was still great.
Drippy almond butter is key! Glad it worked out with some extra coconut oil 🙂 such a great dessert!
The best healthy brownie recipe that I ever tried l! Thank you!
So happy to hear that!
Just put them in the oven. We’re dipping bananas I. The remaining batter and it is delicious.
YUM love that!
We have been making these weekly during stay-at-home orders, and my 3 year old LOVES them. I will probably never make “typical” brownies again because she loves them so much. She also used to prefer peanut butter and wouldn’t eat almond butter, but now she loves that as well!
Amazing! So happy to hear that 🙂
It was great…I used salted caramel sauce instead of chocolate dressing on top.It was delicious…now it will be my all time recipe for brownie.Thanks for sharing.
That sounds amazing! Glad you loved these!
I don’t have an 8×8 pan – do you think these would work in a circular disk or in cupcake tins? And if so, would you recommend using non-stick cooking spray? Thank you!
Yes to both!
Another slam dunk! Have never laid been astray by your recipes though, so not a surprise! My husband is generally very skeptical of anything that doesn’t have the traditional ingredients of butter and white sugar etc etc, but he devoured these and said I had to leave a comment. 😉
So happy to hear that! One of my favs too 🙂
Hi there! So, I’ve made these probably 3-4 times now, and I can’t seem to get it right. The only things I modified was the sugar, so instead of maple syrup, I used a 1/4 cup of water and then for the 1/2 cup of brown sugar, I used a 1/4 cup of coconut sugar, and a 1/4 cup of monk fruit sweetener. However, when all is done, it’s coming out more like a muffin/cake type texture vs. brownies. Do you have any suggestions on what I should do differently or am doing wrong? Should I maybe lower the temperature to 325? I’m going to try it again! lol they look so good, I so desperately want to get them right! Thanks so much 💙
Hi! I suggest following the recipe as written if you are able to. The consistency of maple syrup is much different than water so this is likely the problem as to why the recipe is much different.
Hi
Can I use homemade almond butter
Yes that should work fine!
I turned these into a lower carb version and they were still fudgy delicious. Thank you!
Glad you enjoyed!
So I made these and the texture is absolutely perfect. However, they were kind of bland and the family complained they weren’t very chocolatey (and I agreed). I even put extra chocolate chips. I used Guittard cocoa powder. Do you think perhaps it was the brand of almond butter? It wasn’t very drippy or creamy- I used Justin’s classic almond butter Which was pretty stiff. I don’t use almond butter otherwise so I’m not that familiar with the brands and types. I noticed when I was buying it that there were dozens of brands and all their ingredients were different. I thought maybe the almond butter didn’t carry the chocolate well or something. Perhaps I’ll try one of the other recipes GF brownie recipes. Are any of the others more chocolatey?
Hi Monique! If I want to prep the batter ahead of time, how do you suggest I store it? Would you have it in the fridge until I’m ready to bake? Or do you suggest I make the brownies and warm up when I need them? Hosting a dinner part and can’t wait to make these!
Hi Amy! I would suggest making them and then warming, or you can enjoy them straight out the fridge! They are fabulous.
So I made these and the texture is absolutely perfect. However, they were kind of bland and the family complained they weren’t very chocolatey (and I agreed). I even put extra chocolate chips. I used Guittard cocoa powder. Do you think perhaps it was the brand of almond butter? It wasn’t very drippy or creamy- I used Justin’s classic almond butter Which was pretty stiff. I don’t use almond butter otherwise so I’m not that familiar with the brands and types. I noticed when I was buying it that there were dozens of brands and all their ingredients were different. I thought maybe the almond butter didn’t carry the chocolate well or something. Perhaps I’ll try one of the other recipes GF brownie recipes. Are any of the others more chocolatey?
Justin’s almond butter contains additives. Next time, use an almond butter with only almonds or almonds and salt as the ingredients! That will result in much better flavor.
This is the best brownie recipe ever and it’s flourless???!!!!! I cut the sugar down to 1/3 c instead of 1/2 c, and omitted the chocolate chips in the batter and it was still great. It’s the kind of brownie that doesn’t make you feel bleh after eating it. I make a batch and then put them in the fridge and microwave it for 25 seconds when I feel like a brownie. It always hits the spot!!! I absolutely love this recipe!!!
I’m glad that worked out well! Such a great treat 🙂
Thankkkk youuuu
I used only flax eggs instead of eggs
I thought it won’t work since I’ve recently started baking and was only failing
But your recipe is sooooo tasty even better than the brownies I buy never thought a recipe without flour wlll give me sooo tasty brownies
Thank you
Amazing! So happy you loved them!
I made these yesterday because I’ve really been craving (pregnant!) an awesome brownie and I’m GF. I didn’t have almond butter that was the correct consistency, but I had peanut butter, so I used that. They were so delicious! I can wait to make them again with almond butter to see how that tastes. Bonus, my 5 year old loved them too and she is not a huge chocolate fan. This is officially my new favorite brownie recipe. Thanks so much!
Perfect! So glad you both loved them 🙂
I’m normally skeptical of healthy-ish baked goods (when I indulge, I go ALL out with butter, sugar, and flour) but needed something to bring over to a socially-distanced backyard double-date with a friend who can’t eat gluten. THESE WERE AMAZING!!!!!!!!!!! Like seriously. 10/10. I left the rest with her, and have been thinking about them for 2 days and wishing I kept them for myself. Thank you for such a wonderful recipe and for teaching me that flour isn’t mandatory for deliciousness!
I’m so glad you found this one! Tastes just like regular, super indulgent brownies 😉 Hope you get a chance to make them again soon!
Made these today and they are so good. I have never made flourless brownies before. So was very curious how they would bake and taste. Will definitely make these again. So easy and delicious.
So happy you loved them!
If the almond butter is unsalted, should the salt added to the recipe be increased, say from 1/8 to 1/4 teaspoon?
Yes, that would be perfect 🙂
Monique, thank you very much for your amazing recipes. I’m so inspired by your videos! I wondered if you could answer a question about your fudgy flourless almond butter brownies – the consistency of my almond butter is no where near as runny as yours. It’s actually quite thick. Any input on if this matters? Thanks in advance!! 😃
Absolutely! So glad you’re loving the recipes. I would suggest getting a drippy almond butter for this recipe: wild friends, trader joes and whole foods are some of my favorites!
These almond butter brownies are outstanding. I double the ingredients and add walnuts. I cut them in small squares and store them in the freezer. You can eat them straight out of the freezer. They are addictive and satisfying! My entire family loves them.
Love it! I’m glad everyone did, too 🙂
So yummy! Like these better than many regular homemade brownie recipes I have tried. You would never know they are gluten free. I used cacao powder and it worked great. Will definitely be making these again!
Amazing! So glad you loved them!
WOWZA! These are incredible. Baked them 20 min and they were still gooey in the middle, but that is NOT a complaint, the gooey fudge here is where it is at! I’ve never made almond butter brownies before because frankly I like peanut butter better in general, but these are going to be my go-to brownies from now on. Except when I’m making your zucchini or tahini brownies. You truly are the queen of brownies!
So happy you enjoyed! Queen of brownies – love that 🙂
Literally the best brownies out there and you won’t feel like crap if you accidentally eat half the pan. Don’t skip the chocolate drizzle and the flaky salt. Total game changer. Stores great in the fridge and I love them with a scoop of vanilla ice cream!
So glad you loved them! Perfect with a scoop of ice cream 🙂
This is the only brownie recipe I use now. It’s so decedent with amazing ingredients.
Absolutely! One of my favs 🙂
Super easy to make, had all the ingredients already. They came out so good! Had to leave them in the oven a little longer but still super moist.
These are absolutely amazing and so fudgy! Honestly best brownies I’ve ever had. I use 1/2tsp of baking powder because I like them just a teeny bit cakier!
Perfect! Love it 🙂
So thick and chewy with the best flavor! Legit the best “healthier” brownies I’ve ever made! And I’ve made a lot 🙂
SO DELICIOUS! The glaze on top is a must do – it takes them from being amazing to INCREDIBLE! & surprisingly so simple to make. I am forever in love with this recipe it’s officially my new go to!
Thank you so much for the recipe!
These are the most amazing brownies I have ever had!!! I can every easily eat the whole pan. I make them for the kids in place of Little Debbie fudgy brownies, and they are 1000% better, and the kids like them better. Warmed up with a little ice cream on top – yum! I use a 9×9 glass pan and have to bake them for 30-35 minutes. They are so easy to make. These are the only brownies I make anymore.
Love that! So glad they’re a hit!
I didn’t even choose to make these based on any dietary restrictions, and they ended up being some of the best brownies I’ve ever had. Definitely will be a repeat around our house!
Amazing! So happy to hear that 🙂
These are the most delicious, rich and fudgy brownies I’ve ever had. Seriously irresistible. However, I would recommend baking them for 10-15 minutes longer than suggested, as the centre is usually undercooked. Still highly recommended. 10/10
Glad you love them!
These are delicious. They are fluffier than I expected, which is definitely a nice surprise. Left out the brown sugar and they were perfectly sweet. Thank you for the recipe
So glad you enjoyed!
I added peppermint extract. Delicious. So fudgy.
Love that idea!!
She’s not lying when she says these are the best brownies in all of ever!
I make them for my family and the beg for more. I recently got braces put on and there are a lot of things I can’t eat or have to think twice about eating; these brownies I will NEVER give up even if it means an extra half hour of flossing chocolate out of my teeth! Awesome, delicious, perfect recipe!
Amazing! So glad you loved these ones!
Everyone that I shared this cookies always asks for the recipe. I think it’s my family’s favourite cookies 🍪 for all time. Thank you for sharing!
Love that! I’m so glad 🙂
Thank u so much for this simple recipe! I looked up “flourless brownies” on a snow day not expecting to find this perfection and it wasn’t a lot of ingredients-had almost everything on hand. I used natural peanut butter since I was out of Almond, and vegan butter and dairy-free chips since I am DF. I swear this tasted like a full-fat sinful pleasure from the bakery! It doesn’t taste flourless or dairy-free at all and I’m pleasantly surprised and delighted. Xo
Perfect! So glad you loved them!
WOW. These were so good! I had some butterscotch chips that I tossed in there with the chocolate chips and it was perfection !
That sounds amazing!!
Such a great brownie recipe!
These are AMAZING. We didn’t have natural almond butter, so we used peanut butter and they turned out really well–super fudgey! We used drippy natural peanut butter (peanuts and salt as the only ingredients). They are now my husband’s favorite brownie!
Perfect! So happy to hear that!
I just made these for Valentine’s Day and they are INSANE!! I made them with two flax eggs, and added about 1/3 cup of chopped walnuts in the batter… and 1/3 cup of chocolate chips instead of 1/4. They are fudgey, moist, and absolutely delicious. Perfect for when you’re craving a fudgey chocolatey treat, totally hits the spot. My family can’t stop talking about them!
I am new to healthy baking and these are so insanely good. I used coconut sugar and a little bit of brown sugar and WOW amazing. Will definitely be making these again!!
Perfect! So glad you loved them!
LOVE LOVE LOVE LOVE LOVE THIS RECIPE!!!
Its a staple and one of the fastest pick me ups you can make!
and JUST tried with PB (the organic one from Costco) and it may even be better than the original [not a crazy pb lover but DAYUMMMMM]!!!
THANK YOU FOR THIS GEM OF A RECIPE AND THIS GEM OF A BLOG <3
So good!! Hope you keep finding recipes here that you love 🙂
Best gluten free brownie recipe ever, thank you for the recipe Monique! Made this so many times now 🤗☺
Amazing! So happy to hear that 🙂
Excellent recipe!
Glad you enjoyed!
These were amazing, will definitely be making them again
So glad you loved them!
Can I use cashew butter instead of almond butter? You said the almond is the one that works best but we can try cashew. I mean maybe the taste wont be that good with cashew?
That should work!
Love the recipes Monique is so creative and Amazing
Glad you’re loving them!
So fudgey and addicting. Adding jam or pistachios are my favorite way to jazz them up!
Love that idea! Glad you enjoyed 🙂
Reading the ingredients list and looking at the pics, am I missing something, is there almond flour in this or something similar missing? I don’t see how almond butter, eggs and baking soda can result in what’s pictured.
I know it sounds strange, but the ingredients are correct as written! They’ll bake up beautifully 🙂
These are amazing, super easy, and the fact that my 7 year old loved them too means these will definitely be in our regular treat rotation! One of the main things that tends to be lacking for me when it comes to gluten-free brownies is the chewy texture but these are NOT lacking in any area. Thank you for this delicious and easy recipe!
Amazing! So glad they were a hit!
These are amazing!! So, so good! They were so easy and quick to prepare. I will definitely be making them again. Thank you for another amazing recipe!
Glad you loved them!!
AMAZING!! Going GF, I haven’t had a good brownie in a long time. These are everything I wanted and more. I definitely bake them for 30 min, not 20, but still so moist, chewy on the edges like a brownie should be. So amazing. Added a little cinnamon, chili powder and dash of cayenne my third time around for a Mexican Hot Chocolate vibe, SO GOOD!
Perfect! Love that topping idea 🙂
This got so many compliments at the event I brought it to! At first I thought it was way too gooey (even though I generally love gooey brownies!). The center definitely was too gooey to even slice, so I didn’t bring those two pieces to the party. However, after a few hours, they firmed up. Delicious!
So happy that these were a hit–yay! And glad to hear those gooey pieces firmed up 🙂
So good! Everyone at the party loved them and I went home with an empty plate! However, the pieces at the very center were wayyy too gooey and I couldn’t even cut them into pieces to bring. I think if I had waited several hours, though, they would have solidified a bit better.
Glad that you guys loved them! And yes, the center pieces do set up in a couple of hours. Hope you can make them again soon!
AMAZING!! I am blown away!⭐️⭐️⭐️⭐️⭐️ They are awesome and the texture is so cake like. I doubled the baking soda because I prefer a fluffier brownie. The flavor is awesome. THANK YOU!!
I also split the batter into two 6 inch round cake pans- didn’t have any issues with gooey ness. Cooked for 20 minutes- . they were perfect and OUTSTANDING! THANK YOU!
Oh, nice, that’s great to hear! Excited for you to make them again 🙂
Awesome! So happy you loved them, Becca!
These are delicious, served them yesterday all all loved them including the kids. The texture is wonderful. I used regular peanut butter (no added ingredients) as I didnt have almond butter. Also do wait 30-45 mins to serve.
I’m so glad you guys all loved them and that PB worked well in here! Thanks for the tip about letting them set, too 🙂
LOVE THIS RECIPE!!! Best and easiest brownies ever! I sometimes swap the AB for cashew butter and it’s 10/10 always 🤩🤩🤩 unbake game strong for the gooey-est brownies in the world!
Oh YAY so happy you love them, Kaite!!
These are AMAZING! I loved them even more when they were refrigerated. Added walnuts and they were so delicious. Made the recipe exactly as written and I wouldn’t change a thing!
YAY, I’m so happy you loved them! Great idea to add walnuts and to eat them straight out of the fridge 🙂
These brownies are absolutely a 5 star recipe when it comes to taste and texture!! These are also kiddo approved! I have already baked them twice and both times they only lasted a couple days because they are so GOOD…my children and husband gobbled it up! I used 1/3 cup coconut sugar and 2 teaspoons of dark brown sugar…the taste was perfect! I did the chocolate drizzle just like the recipe calls for it and it was very well balanced and DELICIOUS! I only baked it for 14 minutes as well. I had some in the morning ( I warmed up my piece for 15 seconds in the microwave ) with my cup of coffee….YUMMY! =]
Oh yay!!! I’m so thrilled that you guys are all loving them. I need to have one with my morning coffee now–great suggestion 😍
Thank you so very much for sharing.
Absolutely delicious and hit the craving for this 35 week pregnant mama! I tried PB because we were out of almond butter…… had to cook for a little longer, will definitely try it with AB- I think they will be even better!! So easy!
These brownies are SO GOOD! So fudgy and gooey and brownie perfection!!
Literally the best brownie recipe I’ve ever tried! I have made this countless times and it’s always perfect. They do taste best right out of the fridge!
Favorite brownie recipe!
I’ve made these brownies a few times now and they are amazing!!! They are so fudgy and rich. I followed the recipe exactly and it’s perfect! Can’t wait to make these again.
Awesome!! So glad that you’ve enjoyed them 🙂
What could i use for an egg replacer other than a chia and flax egg?
I’m not sure, sorry to say! I’d recommend a flax egg in here and don’t know if anything else would work.
Can the brown sugar/alternative be eliminated altogether? And could I then increase the maple syrup if wanting it a little sweeter?
TBH I’m not sure since I haven’t tried it! It might make the batter a little wet, but let me know if you try it 🙂
Heavenly! I mean, so soft and fluffy. The flavor, not too sweet just perfect. I love this recipe. Will be making it on repeat.
I’m so happy you tried and loved them!
Hi. I’ve made a batch to put in the freezer. Are there special instructions for when you pull one out of the freezer? Defrost room temp? Pop in oven? What do you recommend please?
so good! I didn’t do the chocolate top but instead just sprinkled choc. Chips on top before baking. I was in a hurry. They. Were. Fantastic!
Most amazing brownies I have ever had!
Ahh so glad you think so!! Thanks so much for the review 🙂
I just made these brownies on a snow day. They’re perfect for a cozy day in. I had to use up some homemade almond butter and these were amazing.
I’m always a little skeptical of recipes like these but these were fantastic. I used Swerve brown sugar and butter instead of coconut oil and 1/2 cup of chocolate chips and I can’t stop eating these.
I love this recipe! I love chocolate and it’s been really hard to find tasty healthy snacks. I remove the butter, the maple syrup and the sugar, add protein powder and some almond milk to reduce the sugar intake even more.
I used honey and it was still delicious
So glad that worked well and that you enjoyed them!
I don’t like these. Do not taste like brownies.
Sorry you didn’t love them. Any chance they were overcooked? Underbaking is key in this recipe for that fudgy texture + the best flavor. You might like these tahini brownies more — they’re one of my most popular recipes!
The best ever! Don’t overbake, they are fudgy perfection. Thank you so much!
Yay!! So happy you loved these! And YES underbaking is key to fudgy brownies 🙌
These are the BEST!!
I made these with the coconut sugar. They are one of the best brownies I’ve eaten. The texture was great-fudgey and chocolatey.
Nice!! I’m SO glad they turned out amazing. Thanks so much for the review!
Fudgy AF is right LOL. INTERESTINGLY THE COCONUT OIL AND CHOCOLATE CHIP SAUCE IN COMBINATION W/ SEA SALT GAVE IT SO MUCH FLAVOR. So great, ty!!!
Hahaha SO FUDGY! Happy you loved them, Aaron!
These were delicious and I don’t even like almond butter. So fudgy, rich and easy.
Amazing!! SO glad you loved them, Ali 🙂
5- stars all the way. Amazing flavor, fudgy texture – do not over bake!
YAY! Happy they turned out perfect!
These brownies are delicious and were enjoyed by everyone last night. They are moist, dense and have a wonderful texture and flavour. I followed the recipe as per instructions but think next time I will experiment with some added espresso. Thanks Ambitious Kitchen for a great gluten and dairy free sweet that everyone will love.
Happy they turned out amazing! I bet a little espresso would be absolutely incredible 😍
We dove into them before even making the topping and they were still incredible. I can’t believe they’re gluten free! I froze half the batch and have been eating them straight from the freezer. Even frozen they still taste so delicious and super fudgy. Great recipe and will definitely be making again!
YAY! I’m so glad they came out great!
These are great! Moist and tasty
Yay! So happy you loved them, Leetoia 🙂
absolutely love these! they are a staple in our house. we enjoy using coconut sugar instead of brown and finely grind fresh cocoa nibs to make the cocoa powder!
one note: every oven varies, but ours takes closer to 20-25mins 🙂
10/10 recommend.
These are the best brownies EVER!!! I’m not even gluten-free, but I made them for my neighbor and am now the neighborhood brownie expert. I would pick these every time. The fudginee and the little choc chip crunch is dangerous but so good. LOVE!!
I made these brownies with no subs and they were mind blowing! I am not a big almond butter person but you really get a fudgey delicious brownie from this recipe with very few ingredients required! Thank you Monique !
Monique! These are amazing! Easy, delicious, simple and recognizable ingredients. Perfect fudgy texture, no need for drizzle for me, left it off!
Thank you, Lorie!! I’m so happy you loved them 🙂
LOVE these so much!
Delicious fudgy brownies! Just the right amount of sweetness, don’t even notice they are gluten free which I love. Will definitely be making these again.
Totally agree that you can’t tell that they’re GF! I’m so happy they came out perfect 🙂
The texture on these is amazing!! It’s identical to the texture of a regular brownie and they taste even better. Thanks for sharing this recipe!!
Yay!! So glad they came out amazing 🙂
These are excellent. I used half almond butter and half peanut butter, based on the comments saying all peanut butter was dense. they were not dense at all this way. I did do a little peanut butter topping to up the peanut flavor.
Nice!! So glad to hear that worked well and that you enjoyed them 🙂
So gooey and delicious! I couldn’t believe how much of the almond flavor came out when they were done. I definitely want to try these with peanut butter!
YAY I’m so happy they came out amazing!! Let me know how the PB version goes 🙂
These brownies are spectacular! I made them with the flax egg and they turned out great! So delightful and gooey!!
Thank you!
These were phenomenal. Used 1 flax egg and 1 regular egg. Was afraid to overbake in my temperamental oven, so I only did 17 minutes. Center was still chocolate soup after 2 hours of setting time.
Best chocolate soup I’ve ever eaten!
😂 oh no! I hope you make again and bake a bit longer! They are delicious!
These were hands down the best brownies I’ve made since having to implement dietary restrictions. Highly recommend!
These were hands down the best brownies I’ve made since having to implement dietary restrictions. I’ve made and eaten three batches of them just in the last four days. Highly recommend!
Omg!!!!! I can’t believe how delicious and decadent these were! Amazing!! So easy and just perfect!!!!!
I don’t normally comment on recipes, but this one was just so good that I had to! I ended up using a mixture of peanut butter and sunflower seed butter since it was what i had on hand. I also used coconut sugar and added in about 1/2 tsp espresso powder with the cocoa powder. They were thick, chewy and the chocolate chunks were a great add-in. I’ll definitely be making these again for GF and non-GF friends.
These are THEE best brownies! I used Justin’s almond butter with vanilla and add pecans and white choc chips. So good! If you use a 9×9 pan, bake for 30 minutes and be sure to let them set on the counter before cutting because they are very fudgy in the center.
YES! Glad you are loving these and they turned out great for you ❤️
I loved this recipe. Can I substitute the almond butter with cashew butter?
I made this with cashew butter instead and it was 10/10 texture, flavor, moisture, and fudgey!! I can’t believe they are flourless, thanks for sharing 🙂
Followed the instructions but mine turned out super oily, pools of oil on top 🙁
Making it in repeat!! These are AMAZING!!!
Hi Monique! Can you please recommend a high quality cocoa powder brand? Can’t wait to try these delicious brownies!! Thank you.
Yes! HERE is the one I recommend!
I have made these almond brownies a few times now and they are definitely a big hit with everyone.
so good!!!!
Woo! So glad to hear these brownies are a hit for you and your family, Bill. Thanks for giving them a try and coming back to share your review, truly means so much 🙂
Hey there! I made it 2 times so far and each time came out GREAT!
The second time, I substituted brown sugar with date sugar (due to my diet), and I loved the result!
Thanks for the great recepies
So glad they came out both times! Thanks for sharing 🙂
Made these brownies for my husband’s birthday last night and they were so delicious!! I was unsure about the almond butter but wow they’re super fudgy and taste like regular brownies – they were a huge hit!!
Ahhh these are my favorite! I am so glad everyone enjoyed these brownies – Happy birthday to your husband!
One of my all time favorite recipes. I have made them 3 times in the two months. Perfect for get togethers or to have as a sweet treat throughout the week. Cannot recommend them out of the fridge enough! I have been making them without chocolate chips (because I always forget to buy them) and they are still just as delicious. The fudgey texture is perfect and I love that they’re flourless!
The best brownie ever.
Glad you love them!
Delicious!!! So fudgy & chocolatey!
I cut the sweeteners in half. I chopped an 85% dark chocolate & espresso nib chocolate bar in the food processor and added it to the batter. I did not make a drizzle.
My boyfriend & his cousin loved them! They are almost gone!
Thank you!
Perfect! Glad they were a hit!
These were delicious!!! Held their form out of the fridge but not room temp. I used 2 flax eggs. Does this happen if eggs are used? Any tips / tricks? Thank you in advance!
Hi! The flax eggs are likely what made them a bit softer / more breakable. Glad they were delicious regardless!
These brownies are outstanding and I have made them many times for my kids. I took Monique’s advice to leave out the chocolate chips to reduce the sugar and I also did leave out the drizzle on top (don’t slap my wrist 🙂 ). Also, these take a lot longer to bake for me, more like 25 minutes. I did check my oven temp and it is consistent. I found that cutting with unwaxed unflavored floss was better than a moistened or oiled knife. These brownies are MOIST and even when they are cooled they cling to the knife for me. Thank you for the great recipe!
Glad these are a hit! Noted on the baking time, too.
Followed the recipe exactly and they turned out super grainy and oily
Very strange! Was your melted coconut oil cooled completely? Did you notice any oil separation when you mixed the coconut oil it? It needs to be fully incorporated into the batter before baking, otherwise it will leave the brownies a bit oily. Also, can you let me know what brand of almond butter you used (was it all natural?)
I wish these didn’t claim to be dairy free in the title. I’ve been searching for something and was excited to find them, but when I saw the eggs it was disappointing. I realize you can use egg substitutes, but it is misleading to have dairy free in the title. I will still be trying these as they do look amazing. I did read the comments to see they have been made using the flax egg as well.
Hi! Eggs are not dairy, so these brownies are dairy free 🙂
Wish I could give it 10 stars!! My absolute favorite brownie recipe. I substituted the brown sugar for date sugar and they are just too good😋😋
So happy to hear that!
Easy and tasty recipe! I added a dash more salt and some vanilla and it was great
I hope it’s not too ill-mannered that I basically used this flourless brownie recipe as a base and ended up swapping quite a few key ingredients, but the result pleased me so much!
I had some milk thistle butter/paste that I knew I wasn’t gonna just eat as it was, so I used it instead of almond butter, coconut sugar and some light honey instead of maple syrup. For a second there, I felt somewhat skeptical about my own idea, because the batter was wayyy to thick.
Well, let me tell you, the brownies turned out absolutely delicious and fudgy as promised! Thank you so much!
Perfect! I’m glad your tweaks worked out well!
I’m shocked! I’ve never encountered a gf/df dessert that I’ve truly, seriously enjoyed. As someone who’s been on the anti-candida diet for a few months now and starting to slowly come off of it, this dessert was absolutely perfect and ACTUALLY tasted like a real brownie! Instead of the 1/2 cup of coconut sugar and 1/4 cup of maple syrup, I decided to try 1/4 cup coconut sugar and 1/4 cup xylitol to make the recipe more candida-friendly. They turned out even sweeter than I bargained for :). I sprinkled on some hemp seeds and some walnuts as a topping, and they turned out scrumptious! I don’t think I’ll ever make another brownie recipe again–even when I finish the diet! Thank you so much for sharing this recipe!
Amazing! So glad you loved these!
These are so good. I used egg replacer powder instead of eggs and it worked beautifully! The only brownie recipe I’ll make from now on.
I’m glad that worked out well!!
These brownies are amazing! A friend made them for a girls night and I had to get the recipe. I made them with sunflower butter because we didn’t have almond or cashew and they were just as delicious as hers. I may try to make them vegan this week.
Perfect! So glad you loved them!
These are 100% my go to if I need to make a dessert on short notice. I’ve done them with almond butter and PB and both are amazing. Vanilla ice cream is a great addition too.
Love that! Perfect with a little vanilla ice cream 🙂
THESE ARE AMAZING!!! I’ve had it on my “to make” list for the last few weeks and finally got around to it today. I truly was unsure about how these would come out and taste…but let me tell you…I am blowin’ away! I absolutely love that they aren’t super dense like a normal brownie….it makes it so much more enjoyable to eat! Super yummy and chocolaty. Easy to make. Thanks, Monique! Your recipes never fail me!
So glad you gave them a try! Perfect dessert 🙂
I noticed the recipe from the book uses coconut flour and contains more baking soda and salt than the one posted here which variation do you recommend following?
Hi! Are you referencing the tahini brownies?
Yes, The sidebar says you can replace the tahini with almond butter but doesn’t suggest the addition of 1 tablespoon, melted coconut oil, like indicated here.
The tahini brownies have a separate post on the blog, which is here! This recipe is a whole different one 🙂
I was unsure how these would turn out with any type of flour added, but they are delicious! My 3.5 and 1.5 year old were also big fans. I used coconut sugar instead of brown sugar. The flaky sea salt is a must! Thanks for the great recipe.
Love that! Glad they were a hit!
My absolute favorite go to for brownies. I do only use maple syrup and add a bit more cocoa to stiffen the dough up. I also make them less sweet. BUT, thank you SO MUCH for the base of a great grain-free brownie option!
Perfect! So glad you love them!