Almond Butter Brownie Recipe

Almond Butter Brownie Recipe
By The Cooking World, Editorial Staff
May 7, 2021

Chocolate and Almond Butter Swirl Brownies

After reviewing Anna Jones's newest cookbook, One Pot, Pan, Planet, we decided to share with you, her Chocolate and Almond Butter Brownie Recipe.

Chocolate and nut butter, a flavor friendship rarely bettered. In this recipe, Anna uses almond butter, but if you can't have nuts, then sunflower seed butter will work here, too. To make your own nut butter, blitz raw or roasted nuts for a minute or two until you have a coarse powder, scrape down the sides, and blitz again until you have a smooth paste. If it looks dry at that point, add a little coconut or groundnut oil, and blitz again. Sweeten with a little honey, maple syrup, or vanilla, if you like.

20 minutes
25 to 30 minutes


For the Chocolate Batter

200 g (7 oz) dark chocolate, chopped into 5mm chunks (150 g for melting the rest for the top)
100 g (1/4 cup plus 3 tablespoons) coconut oil
100 g (1/2 cup plus 2 tablespoons) white spelt flour
100 g (1/2 cup) golden caster sugar
3.5 g (1/2 teaspoon baking powder)
2 organic eggs, or 8 teaspoons flaxseed
4 g (1 teaspoon) vanilla extract or paste

For the Almond Butter Batter

75 g (1/3 cup) golden caster sugar
3.5 g (1/2 teaspoon) baking powder
1 organic egg, 4 teaspoons flaxseed
4 g (1 teaspoon) vanilla extract or paste
100 g (1/2 cup) smooth almond butter

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  1. Start by preheating the oven to 180 ºC (350ª F) and lining a 20 cm x 20 cm (8 in x 8 in) brownie tin with parchment paper.
  2. For the chocolate batter, melt 150 g of the chocolate (saving the rest for the top) with oil in a small pan over low heat.
  3. Whisk together the dry ingredients. Create a well in the center of the dry ingredients and add the eggs and vanilla. Stir to combine. Pour in the melted chocolate and give the batter another stir until the chocolate is mixed through.
  4. Make the almond butter by whisking together the sugar, baking powder, and a pinch of salt in a large bowl. Add the egg and vanilla, whisk again, add the almond butter, stir until well combined, and set aside. The batter will be thick.
  5. Dollop alternate heaped spoonfuls of each batter into the tin. Once all the batter is in, use a butter knife to swirl it in figures of eight. Top with the remaining chocolate, pressing each piece slightly into the batter, then sprinkle with a pinch of flaky sea salt. Bake 25 - 30 minutes until the brownies are just set with a little wobble and the almond butter swirls are golden.
  6. Take out of the oven and leave to cool in the tin completely before cutting.
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