Ingredients
Scale
- 1 cup almond butter
- ¾ cup coconut sugar, sifted
- 2 tsp vanilla
- ¼ cup Olive Oil
- 3 eggs, room temperature
- ½ cup cocoa powder, sifted
- ¼ tsp sea salt
- ½ cup chocolate chips
- ¼ tsp Himalayan sea salt for sprinkling on top (optional)
Instructions
- Preheat the oven to 350. Grease a 9×9 brownie pan (add parchment to the bottom to make it easier to lift brownies out).
- Combine the almond butter, sugar and vanilla in a large bowl and use a hand or stand mixer to thoroughly combine.
- Add the olive and mix and then mix in the eggs.
- Add the cocoa powder and salt and then slowly mix the batter. The batter will be very thick.
- Mix in the chocolate chips.
- Pour the batter in the greased pan and spread it out evenly.
- Bake for 20-25 or until you put a toothpick in and it comes out clean.
- After you pull the brownies out sprinkle the Himalayan sea salt on top if desired.
Notes
- Do not be alarmed with the batter being so thick. It makes these flourless brownies dense and fudgy.
- These are very rich brownies and not overly sweet. Add milk chocolate chips if you want them sweeter.
UPDATED RECIPE NOTES
- I have had a couple say that the oil will not mix in to the batter properly so I made a couple batches recently to troubleshoot. I figured out a couple areas where things could go wrong –
- Follow the steps exactly and in order. You want to make sure to thoroughly beat the olive oil in to the almond butter and sugar mixture.
- Eggs NEED to be at room temperature. If you want to speed up the process just put the eggs in a bowl and fill with lukewarm water to warm the outside of the shell and the inside.
- This will not work with egg substitutes. You need the eggs to emulsify with the oil and almond butter. I do not suggest making changes.
- Make sure your almond butter is thoroughly stirred and there is not excess oil.