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Almond Butter Fudge Brownies

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9-12 brownies 1x


The most delicious chewy, fudgey, chocolatey brownies made with all-natural almond butter!



  • 1 cup almond butter (the natural, runny kind works best but see below for cook times for different almond butter types!)
  • 3/4 cup sugar of choice (cane, coconut, brown all work)
  • 1/4 cup almond milk
  • 1/4 cup applesauce
  • 1 tbsp vanilla extract
  • 1/3 cup cocoa powder
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt (unless your almond butter is salted, then do 1/4 tsp)
  • 1/2 cup dairy-free chocolate chips


  1. Line a 9×9 square baking pan with parchment paper. Preheat oven to 350 F. 
  2. In a mixing bowl, combine almond butter and sugar and beat until combined. Add almond milk, applesauce and vanilla and combine until smooth.
  3. Add cocoa powder, flour, baking soda and salt and mix until combined. Add chocolate chips and fold in until combined. 
  4. Spoon batter into parchment-lined pan. It is very thick, so have a bit of patience here! Spread with a spatula or use oiled fingers to press batter into an even layer. 
  5. Bake for 44-46 minutes if your almond butter is super runny (and therefore more oily) or 40-42 minutes if your almond butter was very thick – check that a toothpick inserted into the brownies (not into a melted chocolate chip) comes out clean or with a few crumbs.
  6. Allow to cool for a while before slicing (otherwise they will fall apart. If you enjoy eating gooey brownies straight out of the pan with a fork, don’t let me stop you!)
  7. Store in an airtight container (once fully cooled) for up to 3 days at room temp or 5 days in the fridge. I haven’t tried freezing them!

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