4.45 from 9 votes

Chocolate Brownies with Almond Butter Topping

Course Dessert, Snack
Cuisine Gluten free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 mini-brownies
Author Carolina Jantac, MS, RD, LD


  • 1 15 ounce can of black beans rinsed
  • 2 flax eggs 2 tablespoons of flax meal and 5 tablespoons of warm water
  • 3 tablespoons of coconut oil
  • ¾ cup of cacao powder unsweetened
  • 1 teaspoon of vanilla extract
  • ¼ cup of coconut sugar
  • ¼ cup of maple syrup
  • 1 ½ teaspoon of baking powder
  • ½ cup of chopped almonds
  • ¼ cup of Once Again Almond Butter


  1. Start by adding beans to food processor; then combine eggs, coconut oil, and vanilla extract.
  2. Once well blended, add sugar, maple syrup, vanilla, and baking powder. Next, mix in the chopped almonds.
  3. Pour the mixture into a muffin pan designed for bite-sized brownies (makes 12) or in a 9x9 pan.
  4. To finish, add about ½ teaspoon of almond butter to each muffins and swirl around in the batter with a fork.
  5. Place in a preheated oven at 350 degrees Fahrenheit for 30 minutes or until edges darken. Remove brownies from the oven; and let them cool before serving.

Recipe Notes