Almond Butter Brownies (Dairy-Free)

Almond Butter Brownies are rich, dense and ultra chewy with an almond butter swirl and flaky sea salt. They’re also made with olive oil instead of butter so they’re dairy-free!

When it comes to brownies, they tend to fall into 3 different categories – cakey, fudgy or chewy. These almond butter brownies are definitely the chewy variety but with a hint of fudginess!

The brownies are similar to the brownies I use to make these peanut butter brownie ice cream sandwiches, except this recipe uses almond butter.

And, speaking of almond butter, it’s in the batter and swirled around the top for an extra rich and nutty brownie!

*This recipe was originally published in February 2020. It has been updated with new photos, text and more detailed instructions. The ingredients remain the same.

Why you’ll love this recipe

• These brownies are dairy-free! The recipe calls for oil instead of butter and uses non-dairy dark chocolate chunks. 
• There’s no electric mixer required to make these brownies – just a few bowls, a whisk and a baking pan.
• The brownies are chocolatey and dense with a moist centre and chewy edges. They’re also a nice balance of sweet and salty (thanks to the flaky sea salt on top).
• While they’re rich and decadent, they also include some wholesome ingredients like whole wheat flour, coconut sugar and raw almond butter. 

Details on the ingredients

Chocolate – The base of the brownie batter starts with melted chocolate. To keep the brownies dairy-free, I used non-dairy dark chocolate chunks but you can use any type of dairy-free chocolate.

Oil – Brownies usually include a good dose of fat, so this recipe includes 1⁄2 cup of oil. As these brownies are dairy-free, oil is a good replacement for butter. You can use olive oil or extra virgin.

Almond butter – For additional fat in the brownie batter as well as a nutty flavour, ¼ cup of almond butter is melted together with the chocolate and the oil. Another ¼ cup is also swirled into the top of the brownies. For this reason, you should use a drippy almond butter (or one that has softened at room temperature), so it easily swirls into the batter.

Sugar – The recipe calls for a combination of coconut sugar and cane sugar. This not only adds sweetness to the brownies but contributes to the texture and consistency. Both sugars can be found in the organic section of most grocery stores. If you can’t find coconut and cane sugar, you can substitute brown and granulated sugar.

Eggs – There are 3 eggs in the brownie batter, which adds to the chewy texture. I recommend bringing the eggs to room temperature so they easily mix with the melted chocolate/sugar mixture.

Vanilla – Enhances the flavour of the other ingredients. For the best flavour, use real vanilla extract and not artificial.

Salt – Also enhances the flavour of the other ingredients. The recipe calls for kosher or table salt for the brownie batter and flaky sea salt to finish them off. Sea salt is more of a finishing salt, so I don’t recommend substituting table salt to sprinkle on top of the brownies.

Flour –  Flour helps give the brownies structure. This recipe calls for whole wheat flour, which is more absorbent than white flour. I haven’t tested this recipe with all purpose white flour.

Baking powder – Since these brownies are dense instead of cakey, we’re using just a little baking powder for leavening. 

How to make dairy-free brownies with almond butter

Preheat your oven to 350F and line a 9-inch square baking pan with parchment paper.

Melt together the chocolate chips, oil and almond butter.

Whisk in the sugars, then the eggs (one at a time) and vanilla.

Stir in the flour, baking powder and salt until just combined. Don’t over mix.

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Pour batter into your prepared pan and spread out evenly.

Add dollops of almond butter over the top of the batter and swirl around with a knife. Sprinkle on some sea salt.

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Bake for 27-29 minutes, or until the brownies are set on top and a toothpick inserted into the middle still has a few crumbs on it. 

Let cool completely and cut into squares.

Recipe substitutions

• If you don’t have coconut and cane sugar, you can use a combination of brown and granulated sugar. Just note that brown sugar adds more moisture to the brownies so they will need a few extra minutes of baking time.
• If you don’t need these brownies to be dairy-free, you can use chocolate with dairy. In my experience, this will make the batter thicker and it will bake a few minutes faster.

Recipe variations

• You can use peanut butter in place of almond butter. Just make sure it’s natural and smooth.
• Add some nuts to the batter such as chopped walnuts, almonds or pecans.
• Frost the brownies with chocolate frosting like this avocado chocolate frosting.
• If frosted, top with crushed nuts or sprinkles.

Frequently asked questions

Storage and freezing

These almond butter brownies should be stored in an airtight container at room temperature. They will last for 2-3 days. 

To make them last longer, you can store them in the fridge for 5-7 days. (They will be extra chewy if stored in the fridge).

To freeze, just let them cool completely, cut into squares and arrange in a single layer in an airtight container. If storing in layers, just place parchment or wax paper in between the layers. They should last in the freezer for up to 3 months. When ready to enjoy, defrost at room temperature.

Key recipe tips

• Smooth nut butter. I prefer to use smooth natural almond butter (or peanut butter). If you use chunky, it will change the texture of the brownies and you’ll have trouble swirling the nut butter into the batter.
• Room temperature ingredients. Letting your nut butter rest at room temperature will make it easier to melt into the chocolate mixture and swirl into the top of the brownie batter. Room temperature eggs will also mix into the batter more easily.
• Melting the chocolate. I melt the chocolate, oil and almond butter together in the microwave. I do this in two 30-second intervals, stirring in between and after until smooth. Be careful not to overheat as the chocolate can burn. This is particularly important if you are heating the mixture on the stovetop.
• Measuring flour. To correctly measure the flour for this recipe, use the spoon and level method. If you just scoop the flour out of your container with the measuring cup, this will result in too much flour being used in the brownies.
• Avoid over mixing the batter. This will create air bubbles in the batter. Fold the dry ingredients into the wet mixture until just incorporated.
• Consistency of batter. The batter is thick but isn’t as thick as other brownie batters due to the dairy-free chocolate. If you use another type of chocolate, this may make the batter thicker.
• Parchment paper. I like to grease the pan and line it with parchment paper on the bottom and sides. This will allow you to easily lift the baked brownies out of the pan once cooled.
• Let cool before cutting. I know it may be tempting to cut into the brownies right away, but letting them cool will give them time to set up. 
• Don’t overbake. Be careful not to overbake the brownies as they will dry out. 

Other brownie recipes

• For an extra fudgy brownie, try these tahini brownies with chocolate tahini buttercream frosting or these peppermint mocha fudge brownies.
• And if you love blonde brownies (blondies!), you’ll love these almond flour blondies or these Christmas blondies.

Other chocolate desserts

• Sweet Potato Cake with Chocolate Coconut Frosting is a super moist cake, spiced with cinnamon and topped with a dairy-free coconut whip.
• Chocolate Oat Bars have a rich and fudgy chocolate filling with layers of oats, coconut and warming chai spices.
• Healthy Chocolate Zucchini Cake is rich and decadent, but believe it or not, it’s made with all sorts of ‘good-for-you’ ingredients!

If you make this recipe, I’d love to hear what you think in the comments below!

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