Chocolate Almond Butter Brownies

These Chocolate Almond Butter Brownies are topped with a chocolate drizzle and flaky sea salt, for an out-of-this world treat! Even better? This yumminess just happens to be a gluten-free dessert recipe thanks to almond and coconut flours. It’s also dairy-free, too, thanks to specialty chocolate chips and chunks! {DF + GF/Paleo-friendly} 

Oh, friends, get ready for some seriously decadent chocolate + almond butter action. Because today we are swirling our ingredients into only the best and most tasty-ful Chocolate Almond Butter Brownies. Our family made exactly four batches of these paleo-friendly brownies just to get the right consistency, and, friends, even the reject batches were incredible. The girls were in heaven as K-Hubs and I pored over almond flour and coconut flour ratios, experimented with chocolate chips and chocolate chunks (you can’t go wrong with either, btw), and decided that, YES, a splash of vanilla sweetens the deal without overdoing efforts.

Except we aren’t stopping there. OH, NO. We are taking decadence up a notch by adding a chocolate drizzle that is then topped with flaky sea salt. PURE. HEAVEN. How did I ever live before this? Just fine, actually. But let’s not kid ourselves. Frosted/drizzled brownies with a pinch of flaky sea salt are where the flavor’s at! 

So if you’ll excuse me, I need to go put my face in a batch or two of these and live my best life.

Would you like to join in? Please do! There’s plenty of chocolate and almond butter to go around. Let’s just indulge this treat together. 🙂

CHOCOLATE ALMOND BUTTER BROWNIES INGREDIENTS:

Thanks to almond and coconut flours, these are gluten-free chocolate almond butter brownies. And thanks to specialty chocolate, dairy-free brownies, too!

• Almond butter. Select a brand with as few ingredients as possible. I like Costco’s Kirkland brand – roasted almonds and nothing else. 🙂
• Coconut sugar and maple syrup. These sweeteners taste delicious together!
• Eggs. Two, whites and yolks included.
• Vanilla. Just a teaspoon is all that’s needed for next-level flavor.
• Coconut oil. Just a tablespoons-worth, melted.
• Cocoa powder. Unsweetened is best.
• Baking soda and sea salt. Small amounts are all that’s needed for the recipe to work.
• Almond flour and coconut flour. Yes, both. Almond flour thickens the brownies while the small amount of coconut flour absorbs any excess moisture.
• Chocolate chunks and/or chocolate chips. They are, by no means, exactly the same. But either will do. Usually I do about 1/3-1/2 cup chips or 1/2-2/3 cup chunks. Really, it’s just a delicious guesstimate.

HOW TO MAKE CHOCOLATE ALMOND BUTTER BROWNIES:

We found several ways to make the most delectable Chocolate Almond Butter Brownies. In addition to these instructions, check out our PRO TIPS section below for additional brownie best practices! Your tastebuds will thank you! 

NOTE: Because this batter is thick, it’s easiest to start out using an electric mixer. Then if the batter becomes too thick, stir in the rest of the dry ingredients by hand. A fork works surprisingly well.

1. Set the oven to 350 degrees. Grease the bottom and sides of an 8×8 or 9×9 pan. Set aside.
2. In a large bowl mix together the almond butter, coconut sugar, and maple syrup. Blend in the eggs, and then add the vanilla and melted coconut oil.
3. In a separate bowl, combine the cocoa powder, baking soda, sea salt, almond flour, and coconut flour. Gradually pour the dry mixture into the wet mixture and continue to mix on a low to medium speed until combined.
4. Scoop the batter out, place it in the baking dish, and use a spatula to spread it evenly throughout the dish. Bake for 15-20 minutes, rotating at least once halfway through baking. Remove from oven. Brownies will be soft, so let them sit at least 30 minutes prior to serving.
5. For the chocolate drizzle, melt together about 1/4 cup chocolate chips or chunks and 1 tablespoon coconut oil in the microwave. Let cool slightly and then drizzle over the brownies. Sprinkle with flaky sea salt.
6. Store in an airtight container for about 2-3 days.

PRO TIPS:

• Spread the batter with a spatula prior to baking. The batter is thick, so it won’t spread naturally during baking. The way it goes in is the way it will come out. So patting it down, making sure the middle isn’t too thick, and spreading it to each of the four corners of the dish is ideal.
• Rotate the brownies halfway through baking. The edges will likely bake quickly. To prevent burning, rotate the dish halfway through baking. I even do an extra rotation if I bake a batch of brownies for a few extra minutes.
• Start checking doneness at about 15-16 minutes. How long you bake these brownies will depend on personal preference. I insert a toothpick every minute or so after the first 15 minutes of baking. However, do not over-bake the brownies. They will continue to set even after you pull them out of the oven. In a 9×9 pan I usually bake about 18-ish minutes.

And if you want all kinds of decadent excuses to get your almond butter ‘n chocolate on, then you might also enjoy:

• No-Bake Chocolate Almond Butter Truffles
• Chocolate Almond Butter Cups
• Chocolate Chunk Almond Butter Cookies

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