Almond Butter Brownies

by Ashley Shapiro

Gluten Free, Vegan, Oil Free, Small Batch 


Wet Ingredients: 

1 cup almond butter (make sure it’s runny)

1/2 cup pumpkin purée 

1/3 cup maple syrup 

1 tsp vanilla 

Dry Ingredients:

1/2 cup cocoa powder (or chocolate protein powder)

3/4 cup almond flour 

1 tsp baking powder 

1/4 tsp salt 


  1. Preheat your oven to 350F, and line a loaf pan with parchment paper 
  2. In a large bowl, mix the wet ingredients until smooth
  3. Then add in the dry ingredients, and mix again until well combined – the batter will be on the thicker side and that’s okay! 
  4. Spread evenly into your lined loaf pan – you might only fill about half of the pan 
  5. Bake for 22-28 minutes, less if you like them gooey and more if you like them cakey 
  6. Let cool before slicing 

Pro Tip: 

  • “Frost” with whipped cookie butter or peanut butter (just whip using a hand mixer) or top with frosting 
  • Sprinkle with sea salt
  • Add in some dark chocolate chips or chunks 

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