Paleo Almond Butter Brownies

Paleo Almond Butter Brownies
5 from 7 votes
Paleo Almond Butter Brownies
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Paleo Almond Butter Brownies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These chocolate Paleo almond butter brownies melt in your mouth and are absolutely delicious! Sweetened with raw honey, no refined sugar. Only 30 minutes.

Course: Dessert
Cuisine: American
Servings: 16
Calories: 253 kcal
Author: Delicious Meets Healthy
Ingredients
  • 1/2 cup almond butter
  • 1/4 cup coconut oil melted
  • 3/4 cup raw organic honey
  • 1 large egg
  • 1 Tbsp vanilla extract
  • 1 cup Bob's red Mill Almond Meal/Flour
  • 1/4 cup cacao powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 oz Enjoy Life chocolate chips
  • 4 oz chopped walnuts
Instructions
  1. Preheat oven to 350 F. Grease a 8 x 8 in baking dish.
  2. Mix together almond butter, melted coconut oil, honey, egg, vanilla extract in a bowl.
  3. In a separate bowl mix almond flour, cacao powder, baking soda and salt.
  4. Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips and chopped walnuts.
  5. Spread evenly in the prepared baking dish and bake at 350 F for about 30 - 35 minutes.
  6. Cool completely for about 15 minutes, and then cut in 16 squares.
Nutrition Facts
Paleo Almond Butter Brownies
Amount Per Serving (53 g)
Calories 253 Calories from Fat 158
% Daily Value*
Total Fat 17.6g 27%
Saturated Fat 5.5g 28%
Polyunsaturated Fat 12.1g
Cholesterol 13mg 4%
Sodium 125mg 5%
Total Carbohydrates 21.5g 7%
Dietary Fiber 2.2g 9%
Sugars 17.2g
Protein 5.8g 12%
* Percent Daily Values are based on a 2000 calorie diet.

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These chocolate Paleo almond butter brownies melt in your mouth and are absolutely delicious! Sweetened with raw honey, no refined sugar. Only 30 minutes.

55 comments on Paleo Almond Butter Brownies

    • Delicious Meets Healthy (author)

      I know, right! Love that I can have my daily dose of sweetness without eating treats loaded with sugar and other processed ingredients. Thanks for stopping by Christina! 🙂

  • Maureen

    These brownies are fantastic! No refined anything – brilliant.

    • Delicious Meets Healthy (author)

      Thanks for your kind words, Maureen!

  • Maya Gregory

    Looks so delicious and healthy!!! Trying them this weekend!
    Thank you ~

    • Delicious Meets Healthy (author)

      Awesome, let me know how you like them. Thanks for stopping by!! 🙂

  • Regina Pagles

    These are the best brownies I have ever tasted! I am not on a gluten free or paleo diet, just thought I’d try something different. So glad I did! I will never make a traditional brownie recipe again. Thank you so much, I am forever indebted 🙂

    • Delicious Meets Healthy (author)

      You just made my day, Regina! Thank you so much for your kind words! I m so glad you like them! 🙂

  • Rosie

    Bob’s Red Mill baking supplies!!!

  • Kelly - Life Made Sweeter

    Yay for spring and these brownies! They look so ooey gooey delicious! Love using almond flour!

  • Sarah C

    I would buy healthy food.

  • Sylvia

    Have you ever tried these with maple syrup? I have found that I don’t always like the flavor of baked goods made with honey. How much maple syrup would you recommend using?

    • Delicious Meets Healthy (author)

      Sylvia, I haven’t tried them with maple syrup. But I would use the same amount (3/4 cup) since its consistency is very close to that of honey. I have made them using coconut sugar and they taste great that way too! 🙂

  • Margaret

    Regina, I want to try this today LOL, but Can I substitute almond butter for more oil? I can’t find it where I live. Thanks

    • Delicious Meets Healthy (author)

      It’s very easy to make almond butter at home. Just grind almonds in the food processor for couple of minutes, scrape down the sides of the food processor and grind again for couple more minutes until you have the desired creamy texture of almond butter. I wouldn’t substitute coconut oil for almond butter because the texture of melted coconut oil is much more liquid than that of almond butter. Hope you enjoy them! 🙂

      • Margaret

        I made the almond butter like you said, and this brownie is AMAZING!!!!!! Thanks for the recipe!!!

        • Delicious Meets Healthy (author)

          That made my day! I am really glad you like them!

  • Annie @ ciaochowbambina

    Love that you used almond flour! These brownies are as gooey and gorgeous as any! Thanks for sharing!

    • Delicious Meets Healthy (author)

      Thanks, Annie!

  • Mir

    I’m always curious about good Paleo dessert recipes! These look totally heavenly. I bet they’re amazing!

  • Annie E.

    I make these for my husband at least once a week and whenever i need to take something healthy/treat like over to a friends house. We love this recipe SO much! A total keeper!! Thanks for sharing ♡

  • Sylvia

    Hi!

    What brand of almond butter do you use for these brownies? Also could you post weights for the ingredients, mostly just the almond butter and almond flour? Thanks!

    • Delicious Meets Healthy (author)

      Hi Sylvia! I used 96g of almond flour and about 120 g of almond butter. I used this brand and type almond butter: http://amzn.to/2bM7i4y (affl link) I hope this helps you!

  • FrothyChocolate

    Hi. These look amazing. Very keen to make them. I’m wondering how to cut down on the carb content, though. If I only use 1/4 cup of honey, with the rest made up of stevia, would I need to add some butter or other fat to give it more moisture? Thanks.

    • Delicious Meets Healthy (author)

      Hi! I think that should work, you might need to add a little bit more coconut oil if the consistency & texture is too thick. At the end, after you have mixed all ingredients, if the batter is too thick, add a little bit of coconut oil until the batter has a brownie like consistency. Let me know how it turns out if you try it that way.

  • Charisse C.

    My whole family loves this recipe! Thank you so much for sharing 🙂

    • Delicious Meets Healthy (author)

      Awesome! So glad to hear your family loves it! 🙂 Can’t wait to create more healthy dessert recipes for my readers!

  • Rachel Campbell

    These are amazing! Do they need to be refridgerated? If not how long do they last setting out?

    • Delicious Meets Healthy (author)

      Thanks, Rachel!
      They are like regular brownies and don’t need to be refrigerated. I think they would last for several days. Honestly, we have never been able to keep them for very long because they are usually gone in couple of days.

  • Sarah Wakeman

    I’m allergic to coconut. Is there a sub for the coconut oil that I could use? Apple sauce or greek yogurt?? Thanks!

    • Delicious Meets Healthy (author)

      Hi Sarah,
      you could substitute coconut oil with melted organic grass fed butter. It might have a slightly different taste but I think it will turn out amazing!! 🙂 Enjoy!

      • Sarah Wakeman

        Ok thanks!! Is grass fed butter the same thing as ghee?

        • Delicious Meets Healthy (author)

          Not the same, but yes, you could use ghee as well.

  • Whitney m

    Best paleo dessert I’ve ever made. They really taste like–and almost better than–“real” brownies. And they’re nutritious. Thanks for sharing your recipe! It’s gold.

    • Delicious Meets Healthy (author)

      Yay!! So glad you liked them! You made my day 🙂

  • Rachel

    I am looking forward to making these for my Birthday but I will need to substitute sun butter for the almond butter as I am intolerant to almonds. I would also need to substitute the almond flour with coconut flour. Do you know how much coconut flour I should use?

    • Kim LeClaire

      I just made it with walnut flour instead of almond flour. Are you intolerant to walnuts as well?

  • Kyle

    Can you sub coconut sugar instead of honey? Would you need more fat or oil ? Honey isn’t raw after heating so just looking for healthier sub. 🙂

    • Delicious Meets Healthy (author)

      you sure can use coconut sugar instead of honey. I haven’t tried it that way though. You might need slightly more coconut oil to keep the consistency. I would add more coconut oil only if the consistency of the raw brownies batter looks too dry. Hope it turns out good!

  • Alyssa

    Hello! These look delicious! Im making them tomorrow. However, I see that it says to add Chocolate chips. I cant find chxolate chips without added sugar. I think that 100% cocoa chocolate bar would do, but it would probably make the brownies bitter. If I do not use chocolate chips, will the brownies be dry?

    • Delicious Meets Healthy (author)

      Hi Alyssa,
      yes, you can make the brownies without the chocolate chips and they won’t be dry. I would add a little bit more walnuts instead to keep the brownies at the same consistency. You could add 100% cocoa chocolate bar chips if you like the taste and it’s not too bitter for you. Hope you enjoy it!

  • Nicole

    Oh my word! These brownies are amazing!! I shared these with 3 other people, they all raved over them. I used maple syrup instead of honey, and used half butter/coconut oil. I made my own almond butter too, a first for me. My new favorite brownie!!

    Thank you for this awesome recipe!

  • Diane

    Hi I used cocoa butter instead of almond butter is this ok? Plus mine is still in the oven I followed your recipe to the T but for some reason it’s not cooking firmly as it’s still watery and it’s been in there for 45mins and still going? I’m cooking it in 160 fan force, please help I don’t know what I did wrong?? Thanks

    • Delicious Meets Healthy (author)

      Hi Diane,
      cocoa butter is very different from almond butter. Almond butter is basically ground almonds for a long time (5-10 minutes in the food processor) and the texture is pretty firm compared to regular butter. I don’t think that cocoa butter has the same consistency and texture as almond butter. I think that’s the problem with the brownies not cooking through and being very liquidy.
      I am sure it will turn out fantastic if you use almond butter next time. 🙂

  • Jason

    Can I substitute 1/4 cup cacao powder with dark chocolate bar? If so, what would be the equivalent measurement to match the 1/4 cup cacao powder on the recipe? Should I melt it first using double boiler method?

  • Gina

    Has anyone tried making these without egg? Right now I have to eliminate eggs from my diet and was wondering if I should use a flax egg or just keep it out altogether….

  • Adam

    I tried these out, and they were great!! I made them in little muffin tins instead of a square, but I’m sure the same result 🙂

  • Leticia

    Hi! Can I use peanut butter instead of almond butter? Smooth peanut butter will have the same effect (of course considering the taste difference)?

    Thank you!

    • Delicious Meets Healthy (author)

      Yes, you can use peanut butter instead of almond butter. Of course, the flavor will be different but you also might need to cut back on the coconut oil because peanut butter can be more oily than almond butter.

  • Amanda

    Awesome recipe! I wanted to make a lower carb version so I used 1/4 cup honey and 1/2 cup Swerve (erythritol) sugar substitute, and I used butter instead of coconut oil. They turned out great, although I will probably use less Swerve next time because I would like them to be a little less sweet. I used almond flour from Nuts.com, which I find has a bit more moisture than Red Mill and I did not have to add additional butter for moisture. My husband (who normally turns up his nose at anything low-carb) loved these and even asked for seconds! Thanks again!

    • Delicious Meets Healthy (author)

      Awesome!! So glad that you and your husband loved the recipe! 🙂

  • sam

    what are the dimensions for the tray

    • sam

      sike i found it

  • Tabitha

    Can i use coconut flour?

    • Delicious Meets Healthy (author)

      Hi Tabitha!
      Coconut flour is very different from almond flour. Coconut flour is very liquid absorbent and it will make the batter very dry. I don’t think it will work with coconut flour.

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