Rich, super fudgey and decadent Double Fudge Almond Butter Brownies that you won’t believe are grain free and Paleo! No refined sugar, dairy free, soy free, insanely delicious.
Guys, it took me 3 tries to finally feel satisfied with these brownies. And what does that mean? That means they are perfect. They are the best brownies I’ve ever made, according to my 7 year old daughter Emily, who is typically more impressed with froyo and cotton candy. And according to me, but really, no one around here trusts my taste in desserts anymore since I eat things like 90% dark chocolate. But this is not that, I assure you.
It also means that they’re probably not the healthiest recipe I’ve made, but that’s really not the point. The point is they are still fully Paleo brownies that will satisfy your craving for a rich chocolate dessert with just a small square. I promise.
And, also most likely without a sugar crash. Although I can’t promise that one – refined sugar or not – these brownies are rich and sweet but also have a hefty dose of healthy fats from coconut oil and almond butter, so they truly are nourishing you – body and soul. That’s way heavy man, but I trust you guys know where I’m coming from 🙂
One of the problems I had initially with this recipe was the refrigeration required prior to cutting them into squares to get them just perfect. I cut them too soon and, while they were still perfectly fudgey, they weren’t exactly camera ready. In my opinion, they present and taste their absolute best after about a day in the fridge, or at least a few hours!
I made them the day before photographing (both layers), and then I let them sit out at room temperature to soften up for about 30 minutes. However, my kids are eating them right out of the fridge (um, like right now) and are not complaining. The key here is “chill” – I know it’s hard to wait – I am a self proclaimed impatient lunatic, but, I’m telling you – these brownies are worth waiting for!
Yes, they have two layers, so they aren’t the easiest or quickest thing to make, but, the top layer contains just 3 ingredients and comes together in under 2 minutes. Easy peasy considering the texture of the fudge topping – it’s maddening – in the best possible way.
While these aren’t completely flourless (they contain almond flour, so of course still grain free) they are made similarly in the way you would flourless brownies, and therefore the ingredients should be as close to room temperature as possible (I’m looking at you, eggs!) in order to combine well. However, I will also tell you that one time I did not follow my own rules and they still tasted good, just looked a bit messy 🙂 Okay now! Preheat the oven and let’s get the party started!
Double Fudge Almond Butter Brownies {Grain Free & Paleo}
Double Fudge Almond Butter Brownies {Grain Free & Paleo}
Ingredients
For the Bottom Fudge Brownie Layer
- 1/2 cup blanched almond flour I loveAnthony's Goods
- 1/3 cup unsweetened cocoa powder or raw cacao powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 2 oz unsweetened baking chocolatecut into pieces
- 1/4 cuporganic coconut oil melted and cooled
- 1/4 cup creamy almond butter
- 1/2 cup organic coconut sugar
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 egg plus one egg yolk
For the Top Fudge Layer
- 5 tbsp organic coconut milk blended before using*
- 1/2 cup Enjoy Life brand dark chocolate morsels
- 3 tbsp creamy almond butter
- Optional mini chocolate chips to top
Instructions
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Preheat your oven to 350 degrees and line an 8 x 8 baking dish with parchment paper.
For the brownie layer
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In a medium bowl, combine cocoa powder, almond flour, baking soda and salt an set aside
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Over very low heat on the stove in a medium saucepan, melt unsweetened chocolate with coconut oil and almond butter and stir until smooth and combined.
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Remove from heat, and immediately whisk in coconut sugar, maple, and vanilla
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Whisk in egg and egg yolk until creamy looking, then stir in dry mixture to fully combine. spread evenly in 8 x 8 inch dish and bake 15 minutes or until just set.
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Cool completely (it's okay to refrigerate) then top with fudge topping and referigerate to firm.
For the top fudge layer
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In a very small saucepan, heat the coconut milk over low heat until it begins to bubble, remove from heat and stir in the chocolate chips to melt until shiny. Stir in the almond butter and whisk until very smooth. Spread over the cooled brownies and top with mini chocolate chips if desired.
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Refrigerate until firm before cutting into squares and serving. Store leftovers in the fridge or freezer. Enjoy!
Recipe Notes
*Use an immersion blender or whisk to get the coconut milk smooth and thick prior to using
Nutrition
Looking for more Paleo brownie and bar recipes? Try one of these!
Paleo Dark Chocolate Raspberry Fudge Brownies
Flourless Brownies with Caramel Chocolate Chunk Frosting
Are you patient by nature? Even when it comes to letting brownies cool?
Typically I am a pretty patient person, but not when it comes to cooking or especially baking. I have been known to skip steps and end up ruining a recipe. So thanks for all the warnings on this one- I will be sure to prepare myself to wait it out so that I don’t mess these up!
Haha! Even if it doesn’t look quite perfect, it will still taste good without the wait, eaten with a spoon 🙂
Mmmm chocolaty brownies <3 And nut butter? That's bomb <3 O and I love Anthony's flours! So quality! HIs cassava flour….amazing!
And…I’ll need to try the Cassava!
Low blood sugar issues and patience don’t go well together haha Especially after a run first thing in the morning, I need food quickly or I turn into a monster! 😉
Morning is tough that way, and after a run forget it!
Yum.
I am a very patient person, but not when it comes to baked goods. Must eat them warm and melty out of the oven!
I can’t say they don’t taste good that way, now as for looks, a different story 🙂
I can’t get over how amazing these brownies look!
Thanks Sara!
Is all almond flour blanched or is that a specialty item?
Some is made from whole almonds and will have a grainier texture and darker color, in my experience the fine textured, light colored blanched almond flour works best for baking. Does that help?
This is getting made the second I get home. Oh my gosh I’m drooling!
Lol, hope you like!
These were worth every try as they are PERFECT! I think I need to make these this weekend! <3
Haha thanks! Sometimes the extra effort does pay off 🙂
I think the top fudge layer might just be my favorite part. 🙂
Um yes…you’re short on time so just double the top part and throw it in muffin liners for fudge 🙂 I always do that with my “top layer leftovers” 🙂
I love a good brownie! If I’m starving then I’m never patient with my food, but if I can handle waiting a few minutes then I am ok!
When I’m starving I don’t even get to sick down with my plate, lol!
Looks amazing! I have trouble waiting to eat things I make unless I plan it ahead of time knowing I will make them the day before. If it just decide I want a treat I gotta eat it that day! I am not paleo and I love peanut butter with chocolate so I’m wondering if I could use peanut flour instead of almond flour? I know changing the almond butter for peanut butter would be fine texture wise but I would like to try the peanut flour change too so it would be like a dark chocolate fudgy peanut-cup.
Thank you 🙂 I’ve never used peanut flour but I’m thinking it would be okay? There’s a pretty small amount of flour overall so as long as they typically measure similarly I think it would work, if it’s denser than almond though go a bit less.
In your ingredients list there’s no mention of cashew butter, only almond butter. However, in your direction you say cashew butter. I’m confused! Please clarify. Looking forward to making these…my daughter and I are drooling over the pictures! Thanks!
Apologies! I mixed up my butters 🙂 Only almond butter was used, although if you subbed cashew it would be delicious too 🙂
Look yummy! Just wondering how an 8×8 pan can make 25 servings?
They are very rich with two dense layers! I cut them into small squares almost as if it were fudge.
The chocolate chips you recommended contain sugar. Any ideas for a substitute without sugar?
Lily’s dark chocolate chips are vegan and all natural, they contain stevia to sweeten. Since I haven’t tried them in this recipe I can’t say for sure, but, it’s worth a shot! Here’s the link: http://amzn.to/2avklqo
Can you use an egg replacement?
Anthony’s Almond Flour is NOT organic. Too bad.
I made these the other night because I was looking for something different than the other treats I have made. My husband does NOT like brownies and I thought that would leave more for me….think again, he LOVED them. They really turned out well, thanks for a great recipe@
Very easy to make. I used the microwave to melt, much easier.