Salted Almond Butter Brownies are everything you want in a brownie – sweet and salty, rich and decadent, and super chewy with crispy edges. You won’t be able to stop eating these dairy free brownies!
Total Time:50 minutes
Yield:16 brownies 1x
1 cup dairy-free dark chocolate chips
1/2 cup extra virgin olive oil
1/4 + 1/4 cup natural almond butter, room temperature (divided)
3/4 cup cane sugar
3/4 cup coconut sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sea salt
Pre-heat oven to 350F. Spray a 9-inch square pan with cooking spray and then line it with parchment paper.
In a large microwave-safe bowl, add the chocolate chips, oil and 1/4 cup of almond butter. Microwave on two 30-second intervals, stirring after each one. The mixture should be smooth and runny.
Add in the sugars and whisk until combined. The mixture will be gritty.
Whisk in the eggs, one at a time, and then the vanilla.
In a small bowl, whisk together the flour, baking powder and salt.
Gradually add the flour mixture to the wet mixture and whisk (or stir with a spoon) until all the dry ingredients are incorporated.
Pour into the prepared pan. The batter will be thick so you might need to spread it out with a spoon.
Add dollops of the remaining 1/4 cup of almond butter to the top of the batter (space out about an inch). Use a knife to swirl the almond butter around. Sprinkle on the sea salt.
Bake for 31-35 minutes (see note), or until a toothpick inserted in the middle comes out with a few crumbs on it.
Let cool and cut into squares. Store in an airtight container at room temperature and enjoy within 2-3 days.
If you prefer your brownies on the gooey side, aim for 31 minutes. If you like them firmer, bake for 35 minutes. Don’t over bake the brownies as they will dry out. I find 33 minutes is the sweet spot. They have a slight fudginess but not gooey.
Be sure to read the Tips and Substitutions section above for more detailed advice and suggestions for variations on the recipe.