Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Flourless Almond Butter Brownies
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 24 mini brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 113
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 16 mg
- Sodium
- 65 mg
Kids will love to help make these mini flourless almond butter brownies. The batter comes together in one bowl with simple pantry ingredients and since there’s no flour to measure or sift, it’s easy for little hands to help mix, scoop and sprinkle the chocolate chips on top. They bake up rich, fudgy and deeply chocolatey, with a nutty flavor from the almond butter that keeps them irresistibly moist.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 24 mini brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 113
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 16 mg
- Sodium
- 65 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a mini 24-cup muffin pan with paper liners. Spray the liners and edges of the pan with nonstick baking spray (this will help keep the brownie tops from sticking).
- Beat the almond butter and sugar in a large bowl with an electric mixer on medium-high speed until smooth and well combined. Add the almond milk, vanilla and eggs and beat until the mixture is glossy and fully incorporated. Add the cocoa powder, salt and baking soda. Stir until the batter is smooth and thick like a brownie batter. Fold in 1/3 cup of the chocolate chips.
- Divide the batter evenly among the prepared muffin cups; they will be full! Sprinkle the remaining chocolate chips over the tops. Bake until the tops are set and a toothpick inserted into the center comes out almost clean with just a few moist crumbs, 14 to 16 minutes.
- Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If any of the brownie tops are sticking to the edge of the muffin pan, use a small offset spatula to gently lift them from the pan and carefully move to the wire rack to cool completely.
