Fudgy Almond Butter Brownies (No Dairy, No Gluten, No Regrets)
These rich, fudgy almond butter brownies are naturally sweetened, gluten-free, and dairy-free, with a shiny crackly top and optional chocolate drizzle and flaky sea salt.
Ingredients
Ingredients
- 1 cup almond butter no added sugar or oils
- 1 large egg
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar
- ¼ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Optional topping
- ¼ cup dairy-free chocolate chips
- 1 tsp coconut oil
- Flaky sea salt to finish
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
- Mix wet ingredients: Whisk almond butter, egg, maple syrup, and coconut sugar until smooth. Why this works: Almond butter provides fat, moisture, and structure; maple syrup adds chew.
- Stir in dry ingredients: Add cocoa, baking soda, and salt. Batter will be thick and shiny.
- Pan it: Spread evenly (and yes, lick the spoon).
- Optional topping: Melt chocolate chips with coconut oil; drizzle and sprinkle flaky salt for a bakery finish.
- Bake 15–18 minutes: Look for puffed edges and a slightly soft center. Don’t overbake—these firm as they cool.
- Cool completely before cutting for clean, fudgy squares.
Notes
Nut-free swap: Sunflower seed butter works (flavor changes slightly). Add 1 tbsp espresso or strong coffee to boost chocolate. Freezer-friendly: Wrap individually for easy treats. “Are these really gluten-free?” is my favorite question.