Almond Butter Brownies (Dairy-Free)

Close up view of almond butter brownies.

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.

Course Dessert

Cuisine American

Keyword almond butter, brownies, dairy-free

Prep Time 15

Cook Time 29

Cooling Time 3

Total Time 3 44

Servings brownies

Calories 277kcal

Author Leanne

Ingredients

1 cup dairy-free dark chocolate chips/chunks
½ cup extra virgin olive oil (or olive oil)
½ cup natural almond butter room temperature (divided)
¾ cup cane sugar
¾ cup coconut sugar
3 large eggs room temperature
1 ½ teaspoons vanilla extract
1 ⅓ cups whole wheat flour spooned and levelled
½ teaspoon baking powder
½ teaspoon salt (kosher or table)
½ teaspoon flaky sea salt

Instructions

Preheat oven to 350F. Spray a 9-inch square pan with non-stick cooking spray and line it with parchment paper.
In a large microwave-safe bowl, add the chocolate, oil and ¼ cup of almond butter. Microwave on two 30-second intervals, stirring in between and after until mixture is smooth and runny. Be careful not to overheat as the chocolate can burn.
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.
Add dry ingredients to the wet mixture and stir until just incorporated. (Don't over mix).
Pour into the prepared pan and spread out in an even layer.
Add dollops of the remaining ¼ cup of almond butter to the top of the batter and use a knife to swirl it around. Sprinkle on the sea salt.
Bake for 27-29 minutes (see note 4 below), or until a toothpick inserted into the centre comes out with a few crumbs on it.
Let cool completely before cutting into squares.
Store in an airtight container at room temperature and enjoy within 2-3 days.

Notes

You can use peanut butter in place of almond butter. Just make sure it’s natural and smooth.
You can substitute brown sugar for coconut sugar and granulated sugar for cane sugar.
If you don’t need these brownies to be dairy-free, you can use chocolate with dairy.
Making substitutions will change the texture of the batter and affect the baking time. For instance, brown sugar adds more moisture so the brownies will need a few extra minutes of baking time. Dairy chocolate, on the other hand, creates a thicker batter so the brownies will bake faster.
Be careful not to over bake the brownies as they will dry out. The brownies are ready when the top is set and they start to pull away from the sides of the pan. Use the toothpick test to check for doneness.

This recipe was adapted from NYT Cooking.

Nutrition