Description

These Healthy Brownies are a delicious, guilt-free treat made with almond butter, cocoa powder, and coconut sugar, delivering rich chocolate flavor with wholesome ingredients. Perfectly moist and topped with a smooth almond butter chocolate frosting, they offer a satisfying texture and taste without refined sugars or flours. Ideal for a nutritious dessert or snack, these brownies have a naturally sweetened base and a decadent topping that will please any chocolate lover.

Ingredients

Brownie Batter

1 cup creamy almond butter
5 tablespoons unsweetened cocoa powder
6 tablespoons coconut sugar (or light brown sugar)
2 tablespoons pure maple syrup
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips (or chopped dark chocolate)

Frosting

3/4 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate)
2 tablespoons almond butter
1 tablespoon coconut oil
3 tablespoons unsweetened almond milk (vanilla or regular)
1/4 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips (or chopped dark chocolate, optional for topping)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Lightly coat an 8×8-inch baking dish with nonstick spray. Line the dish with parchment paper so that it overhangs two sides like handles, then coat the parchment with spray again. Set aside for later.
Mix Wet Ingredients: In a medium mixing bowl, combine the creamy almond butter, unsweetened cocoa powder, coconut sugar, pure maple syrup, large egg, and pure vanilla extract. Stir everything together well and let stand for 5 minutes to allow the coconut sugar to absorb moisture.
Add Leavening and Salt: Sprinkle the baking soda and kosher salt over the mixture, then stir everything until fully combined into a thick batter.
Fold in Chocolate Chips: Using a wooden spoon or spatula, gently fold in the 3/4 cup semisweet chocolate chips until evenly dispersed within the thick batter.
Transfer and Even Out Batter: Scrape the dense batter into the prepared baking pan. Use a spatula or your fingers to press the batter into an even layer, ensuring it covers the bottom of the pan uniformly.
Bake the Brownies: Place the pan in the preheated oven and bake for 17 minutes. The top should be lightly dry and just starting to puff. Remove from oven and allow the brownies to cool completely in the pan.
Prepare the Frosting: In a small saucepan, melt together 3/4 cup semisweet chocolate chips, 2 tablespoons almond butter, and 1 tablespoon coconut oil over low heat, stirring until smooth. Remove from heat and stir in the almond milk and 1/4 teaspoon vanilla extract until the mixture is smooth and evenly combined, even if it looks separated at first.
Frost the Brownies: Spread the chocolate almond butter frosting evenly over the cooled brownies using a spatula. Sprinkle the optional 1/4 cup semisweet chocolate chips on top if desired for extra texture and flavor.
Set the Frosting: Refrigerate the frosted brownies for about 10 minutes until the frosting is set and firm.
Serve: Use the parchment handles to lift the brownies from the pan, slice into 16 servings, and enjoy your healthy, chocolatey treat.

Notes

For a vegan version, substitute the egg with a flax egg or other egg replacer and make sure the chocolate chips are dairy free.
If coconut sugar is unavailable, light brown sugar can be used as an alternative.
Almond milk can be vanilla-flavored or plain unsweetened for the frosting.
Line your baking pan with parchment paper to make removing brownies easier and cleaner.
Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

Prep Time: 10 minutes
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American