Double Fudge Almond Butter Brownies

Rich, super fudgy and decadent Double Fudge Almond Butter Brownies that you simply won’t believe are grain free and Paleo! No sugar , dairy free, soy free, insanely delicious.

It also means they’re probably not the healthiest recipe I’ve made, but that’s really not the purpose. The purpose is that they are still fully Paleo brownies which will satisfy your looking for an upscale chocolate dessert with just alittle square. 

Double Fudge Almond Butter Brownies
Double Fudge Almond Butter Brownies 

And, also presumably without a sugar crash. Although I can’t promise that one – sugar or not – these brownies are rich and sweet but even have a hearty dose of healthy fats from copra oil and almond butter, in order that they truly are nourishing you – body and soul. 

Yes, they need two layers, in order that they aren’t the simplest or quickest thing to form , but, the highest layer contains just 3 ingredients and comes together in under 2 minutes. Easy peasy considering the feel of the fudge topping – it’s maddening – within the absolute best way.

Double Fudge Almond Butter Brownies

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


  1. Preheat your oven to 350 degrees and line an 8 x 8 baking dish with parchment paper.

for the brownie layer:

  1. In a medium bowl, combine cocoa powder, almond flour, baking soda and salt an set aside
  2. 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.
  3. Remove from heat, and immediately whisk in coconut sugar, maple, and vanilla
  4. 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.
  5. Cool completely (it's okay to refrigerate) then top with fudge topping and referigerate to firm.

for the top fudge layer:

  1. 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.
  2. Refrigerate until firm before cutting into squares and serving. Store leftovers in the fridge or freezer. 

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