Chocolate Almond Butter Brownies

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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}



For the brownies:

  • 1 cup almond butter
  • 1/2 cup coconut sugar
  • 1/3 cup 100% pure maple syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon coconut oil, melted
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/3 cup almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup chocolate chips or chocolate chunks (I like Enjoy Life brand chocolate)

For the topping:

  • 24 tablespoons chocolate chips or chocolate chunks
  • Small dollop of coconut oil (to thin out the drizzle, if desired)
  • Pinch of flaky sea salt


  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. Stir in the 1/3 cup chocolate chips.
  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 the baking process. 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.


  • 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. 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.
  • The toothpick test is up to you. I have found the toothpick test ins’t terribly reliable since there are melted chocolate chips or chunks scattered throughout the brownies. Instead, I tap the top of the brownies to see if they bounce back slightly. If they do, and it’s been about 18 or so minutes of baking time, they’re probably done. Then I let them cool on the counter to finish setting.