Chocolate Almond Butter Brownies

These Chocolate Almond Butter Brownies are made with almond and coconut flours for a delicious, decadent gluten-free dessert treat! And because we use a specialty chocolate, these double-chocolate brownies are dairy-free, too! {GF + DF/Paleo-friendly}



For the brownies:

For the topping:


  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.