These gluten free and paleo almond flour brownies are topped with an amazingly delicious almond butter frosting. They’re rich, dense and a perfect pick-me-up.
Do you crave chocolate in the late afternoon? Try these Brownies with Almond Butter Icing. Do you find it impossible to walk by the pantry without reaching in for a handful of Enjoy Life Chocolate Chips? 
Yep, that’s me. In fact, I started keeping the chocolate chips in the garage freezer to keep them out of reach but alas, that only worked for a few months. I find it is best to make a healthy (ish) treat with them like these Paleo Brownies with Almond Butter Icing. It’s hard to OD on these because they are so rich, dense and chocolatey.
Whether you are following the paleo diet or not you can appreciate that these are made with almond flour which is full of protein and fiber. That’s better than white flour any day and WAY better for you than a boxed brownie mix. I used coconut sugar and coconut oil to add a bit more flavor and health benefits. Did you know that refined coconut oil has a neutral flavor? That makes it better for baking in brownies like this. Virgin coconut oil still has that yummy coconut scent and flavor which can be great in recipes where you want the coconut flavor to shine.
This is the simplest recipe ever and easily mixed in one bowl. The most difficult thing you have to do is melt your coconut oil in the microwave I know you can do this!
I am, and always will be, in love with Enjoy Life Chocolate Chips. I love the minis and the chunks. I used to buy them at the grocery store but they are cheaper on Amazon. This is why I currently have 6 bags of chocolate chips hidden in the depths of my garage freezer. Seriously if you haven’t tried them… you must. You will not be able to eat that other brand, like ever! Oh yeah, they are vegan, gluten free, soy free, dairy free, vegan and paleo!
These Paleo Brownies with Almond Butter Icing need to cool fully before cutting. I like to place mine in the fridge to help that icing set. They should keep well for a few days. Remember they aren’t full of additives so they won’t last as long as the boxed mixes that can stay on the counter for weeks.
Click here for the almond butter frosting recipe.
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Almond Flour Brownies with Almond Butter Frosting
- Total Time: 30 minutes
- Yield: 12–16 brownies 1x
Description
These gluten free and paleo almond flour brownies are topped with an amazingly delicious almond butter frosting. They’re rich, dense and a perfect pick-me-up.
Ingredients
- 3/4 cup superfine almond flour
- 1/2 cup cocoa powder
- 1/3 cup coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup refined coconut oil
- 3 eggs
- 1/3 cup vegan chocolate chips
Almond Butter Frosting
- 1/2 cup creamy almond butter
- 1/4 cup powdered sugar, sifted (or 2-3 tbsp maple syrup for a paleo version)
- 2 tbsp refined coconut oil, melted
- 1/2 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp almond milk, to thin to spreading consistency
Instructions
- Melt the coconut oil in the microwave and set aside to cool slightly. Preheat oven to 325°F.
- In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
- Add the eggs and cooled coconut oil to the flour mixture. Stir well, then fold in the chocolate chips.
- Spray a 9×9-inch baking pan with cooking spray and pour in the batter — it will be thick and you will need to spread it with a spatula.
- Bake for about 20 minutes. Let cool completely before frosting — the frosting will not set on warm brownies.
- Make the frosting: in a medium bowl, stir together the almond butter, powdered sugar (or maple syrup), melted coconut oil, vanilla, and salt until smooth. Add almond milk a teaspoon at a time until the frosting reaches a spreadable consistency.
- Spread the frosting evenly over the cooled brownies. Place in the fridge for 15–20 minutes to help the frosting set before cutting.
Notes
These are richer and denser than wheat-flour brownies — cut them small. The frosting sets firmer if you refrigerate the bars after icing, and they slice much more cleanly cold. They keep well in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking, Dessert
Frequently Asked Questions
Can I use a different type of sugar instead of coconut sugar in the brownies?
Yes, you can substitute coconut sugar with brown sugar or a granulated sweetener of your choice, but it may slightly alter the flavor and texture.
What type of almond butter works best for the frosting?
Creamy almond butter is recommended for the frosting to achieve a smooth and spreadable consistency.
Is it necessary to melt the coconut oil in the microwave for this recipe?
Melting the coconut oil is essential for mixing it evenly into the brownie batter, but you can also melt it on the stovetop if preferred.
