These decadent flourless Fudgy Raspberry Almond Butter Brownies are rich, chewy, and EASY to make! Only 8 ingredients. Vegan, gluten-free, and paleo-friendly.
BROW KNEEEEEEEES.
I keep imagining brows on my knees. Like eye brows but knee brows. Brow knees. Brownies!
Now let me tell you how this madness was birthed. I wanted to make you something special for Valentine’s Day and I wanted them to be chocolatey and pinkish and EASY. Lots of times I turn old recipes that I know you already love into new creations by swapping out some of this and some of that. So I turned one of my most popular recipes everrrrr, my Pumpkin Bars, into a luscious raspberry brownie of sorts made with not flour nor butter but ALMOND BUTTER! Only eight ingredients. It’s rad.
While the pumpkin bars are kind of light and fluffy, these are fudgy and decadent and chewy on the edges, like a brownie damn well should be!!
I used Crofter’s seedless raspberry jam and these freeze dried raspberries that I found at Whole Foods for this God-sent vegan brownie recipe. I buy big tubs of Kirkland almond butter at Costco because I go through that shiz like water. Or hot sauce.Who’s with me?
Now I know that when these beauts peek their faces outta the oven you’re gonna wanna grab a a spoon and go to town, but I urge you to wait. (Or eat one entire edge like I did because it’s so darn chewy and warm and amazing and then promise yourself you’ll let them cool until you dive in once again.) Once they’re cool, they’ll be so much easier to slice. I actually let mine cool completely on the counter and then put them in the fridge overnight before slicing. They were so easy to cut in the morning! And who doesn’t need an excuse to eat brownies for breakfast?
It’s pretty hard to believe that these brownies are totally flourless, vegan, gluten-free and grain-free. Everyone can enjoy these babies! If you have a nut allergy, I’m guessing SunButter would work instead. The jam plays a really important role as not just raspberry flavor but also sweetness, so promise me you won’t substitute it for applesauce or tofu or kale or something. I’ve heard weirder subs in my day, trust me.
And look! They’re still super beautiful even if you don’t have freeze-dried raspberries.
These brownies are filled with all the things that matter. Love. Chocolate. Almond butter. Raspberries. Love. You need nothing more in life!
If you love these brownies half as much as I love you, I’ll call that a smashing success. <3
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These decadent flourless Fudgy Raspberry Almond Butter Brownies are rich, chewy, and super delicious! Vegan + gluten-free
Ingredients
- 1 tbsp ground flaxseed + 3 tbsp water
- 1/4 cup chocolate chips, melted + more for topping
- 1 cup creamy almond butter
- 1/2 cup seedless raspberry jam (I used Crofter’s)
- 5 tbsp cacao powder
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Coarse salt + freeze-dried raspberries for garnish, optional
Instructions
- Preheat oven to 350F. Line an 8x8in square baking dish with parchment paper.
- Stir together flax and water in a large mixing bowl and set aside for 5 minutes to thicken.
- Meanwhile, place chocolate chips in a small bowl. Microwave in 30 second intervals, stirring in between, until melted.
- Add the rest of the ingredients to mixing bowl with flax mixture. Stir until smooth. Spoon batter into lined baking dish, using the spatula to smooth the top. Top with additional chocolate chips, if desired.
- Bake for 30-33 minutes, or until brownies are set. Place pan on wire rack and cool completely before slicing. I recommend refrigerating them overnight and slicing once they’re cold. Garnish with salt and freeze-dried raspberries for a pop of color!
Love the subtle hint of red for Valentine’s Day in these recipe. Can’t wait to try it! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Thank you, Charmaine! Let me know if you try them 🙂
I’m with you, hot sauce and almond butter always seem to be on my shopping list!
Looking forward to making a batch of these brownies…I love having something like this in my freezer.
Nothing like a well-stashed freezer 😉
I am TOTALLY going to make these this weekend – my husband is dairy-free, so these will be the perfect treat.
We definitely need to find bigger bottles of Frank’s hot sauce because, AGREED, we go through it soooo quickly.
http://www.musingsbymeghan.com
Yay I hope you both love them!
This is now one of three chocolate recipes I’ll be making this week and next!! Matt isn’t even a huge chocolate fan, but the last several treats/snacks I’ve made have been with chocolate, and we both can’t get enough! These are both eye-candy and food for the soul! <3
I feel ya–Jeff isn’t a chocoholic either but I’m OBSESSED.
I adore chocolate and raspberry together, yum!
Me toooo it’s the bomb!
I am defintely surprising my kids (and hubby) with these for V day. They look so delicious!!
I love chocolate and I love raspberries, but in brow-knees (lol) I am definitely a purist….I just want a major chocolate taste. I know you said no subs…and I have never seen chocolate jelly 🙂 I LOVE your pumpkin bars, so I guess I just need to trust ya on this and make them!!! P.S. Don’t think I’ve ever commented on your site, but I love it, even though I eat eggs, dairy & sugar!!!! 🙂
Girl I love eggs, dairy, and sugar too 🙂 I’m going to make these with applesauce as normal (non-raspberry) brownies and see how they turn out because a lot of people have asked about it. I’ll keep ya posted!
These sound so good but totally a brow kneee purist, too gahhhh… (Also – will never be able to not say brow-kneee now). Can’t wait to see what your creation ends up being for non-rasp! I’ll be ALL. OVER. IT.
I second the interest in a non-raspberry version! Did the applesauce work? Thanks so much!
I’m sorry, I haven’t tried it! I have a vegan brownie recipe with more normal ingredients like whole wheat pastry flour, almond butter, cocoa powder, coconut sugar, and coconut oil coming this week or next so keep a look out!
Ooh wonderful – can’t wait! Thanks!
These are so fudgy and delicious! Made my own raspberry/chia jam from OH SHE GLOWS and it worked out perfectly… i’d probably add even extra jam next time 🙂
ps. SO EASY to make… but a little expensive considering the price of almond butter in Switzerland… worth it though!
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Thanks so much Doreen!! Thrilled you made them and reported back 🙂 sending love to Switzerland!
Okay, I will not attempt to substitute tofu or applesauce or kale for the jam, I promise. But—–I have a big jar of strawberry fruit spread. Can I? Please, please, please? The strawberry could work as well as the raspberry, right—they’re cousins!?! What is your take on the fruit spread? It may have a little more water in its production than jam—think it would be okay?
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Hahahaha yes strawberry should be just fine!! Let me know how they turn out 🙂
Loved these! So easy to make and healthy. I wound up buying raspberry jam for this instead of using the strawberry. Moist and flavorful. My only glitch was entirely my fault. I wanted mine to look pretty like yours so I garnished them with the freeze dried strawberries. Your instructions said to garnish when serving. But I wondered whether it wouldn’t be better to put the strawberries on midway through and bake them in. Most of them fell into the cake. A few that remained on the top almost burned. So I wound up garnishing at the end…and now I’ve learned my lesson and will follow instructions from experts like you EXACTLY AS WRITTEN!
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Hahaha good to know!! I’m so glad they still tasted yummy!!
These just went into the oven! I’m hoping the melted chocolate gets mixed in with everything??
Awesome! Yep, as long as you mixed it in it’ll be great!
I made these with peanut butter and they were FAB!
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So good to know! Thanks for the feedback, Laura.
Is the ground flax a substitute for egg? Will one egg work instead? Looks delicious.
Yes! Enjoy!