The most delicious chewy, fudgey, chocolatey brownies made with all-natural almond butter!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:9-12 brownies 1x
1 cup almond butter (the natural, runny kind works best!)
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
Line a 9×9 square baking pan with parchment paper. Preheat oven to 350 F.
In a mixing bowl, combine almond butter and sugar and beat until combined. Add almond milk, applesauce and vanilla and combine until smooth.
Add cocoa powder, flour, baking soda and salt and mix until combined. Add chocolate chips and fold in until combined.
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.
Bake for 44-48 minutes or until a toothpick inserted into the brownies (not into a melted chocolate chip) comes out clean or with a few crumbs. It should be done at around 45 minutes but some ovens may need slightly more or less time.
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!)
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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