Description
Warm, fudgy, and impossibly chocolatey flourless brownies that melt in your mouth with a nostalgic aroma.
Ingredients
Scale
- 1 cup (about 240 g) almond butter (smooth or slightly crunchy)
- 1 cup (about 85 g) unsweetened cocoa powder
- 3/4 cup (about 240 g) maple syrup (or honey)
- 2 large eggs (or 2 flax eggs)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
- Optional: 1/2 cup chocolate chips or chopped dark chocolate
- Optional: 1/4 cup chopped nuts (walnuts, pecans)
- Optional: 1/2 teaspoon espresso powder
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, combine the almond butter, cocoa powder, maple syrup, eggs (or flax eggs), vanilla extract, baking soda, and salt. Mix well until fully combined and smooth.
- If using add-ins, fold them in gently.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 15–20 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let it cool in the pan for 10–15 minutes, then lift the brownies onto a wire rack to cool completely. Cut into squares and enjoy!
Notes
These brownies are gluten-free and high in healthy fats and fiber. They can be made vegan with flax eggs. Avoid overbaking for maximum fudginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 271
- Sugar: 17.3g
- Sodium: 80mg
- Fat: 17.2g
- Saturated Fat: 2.8g
- Unsaturated Fat: 14.4g
- Trans Fat: 0g
- Carbohydrates: 28.5g
- Fiber: 6.5g
- Protein: 8.9g
- Cholesterol: 0mg