Ingredients

The following ingredients have 12 Servings
  • 1 cup runny almond butter
  • 1/2 cup coconut sugar (can sub for brown sugar)
  • 1/3 cup maple syrup
  • 2 tbsp non-dairy milk (I used almond)
  • 2 tbsp refined coconut oil (melted)
  • 2 eggs or flax eggs (works well either way)
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 3/4 cup blanched almond flour (not almond meal)
  • 1/4-1 tsp baking powder (see notes)
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (optional)

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. 
  • In a large bowl, combine all wet ingredients.
  • Whisk together until well combined. 
  • Add in all remaining dry ingredients and stir with a wooden spoon. The batter will be on the thicker side. Be sure to spoon and level the flour, don't scoop straight from the bag.
  • Add the batter to an 8x8 pan lined with parchment paper. Spread evenly to cover all sides of the pan. It helps to use a rubber spatula for this step.
  • Bake for 22-28 minutes (it will depend on your oven) 25 minutes is perfect in my oven. A toothpick should come out with a few crumbs and and a bit of fudge if you like fudgy brownies, it won't be clean. If you prefer fudgier brownies, bake for closer to 22 minutes, for more well done brownies, bake closer to 28.
  • Let cool completely before slicing. They tend to fall apart if you cut them prematurely, so really try to wait at least 30 minutes before slicing (though longer is even better)! They hold up really well as long as they're cool when sliced :) You can always heat them up in the microwave after they're sliced if you want to enjoy them warm.