These Nut Butter Brownies are an old friend. I grew up making these brownies as a kid, they were one of my favorites. I was so happy when I figured out a way last month to adjust them and make a Paleo version. They are a family favorite!
Why We Love these Nut Butter Brownies
First, the marble design makes them look fancy, despite how easy they are, and they are a great one to take to a party or event! Next, I love that it makes a 9×13 batch of bars. If this makes too big of a batch for you, they freeze fabulously or you can cut the recipe in half and cook it in an 8×6 rectangular pan or even an 8″ circle cake pan.
Finally, peanut butter works for my kids, so that’s what we usually use in this recipe, but cashew or almond butter work great too for a true Paleo option. Or, if you need a nut-free option, choose sun butter instead. Please note the options with flour types and amount of coconut sugar used in these.
Ingredients
- Nut butter – We love these with peanut butter, to make Peanut Butter Brownies. And also, cashew or almond butter work as a nut butter as well. Or, to make these nut-free, use sun butter in an equal amount.
- Ghee or Coconut Oil – Either will work, depending on your preference, availability, and dietary needs!
- Coconut Sugar – I give a range for the coconut sugar. Using 1 cup works and will make these sweet enough. If you are trying to win over someone who loves things sweet or isn’t as used to paleo or gluten-free + dairy-free goods, I would recommend using the 1 1/2 cup measurement instead. I get my coconut sugar on Amazon, at Walmart, or in the Winco bulk bins.
- Almond flour – I am highly partial to “super fine” almond flour. Anything else can make your baked goods have a gritty texture. I love Blue Diamond brand, which I get at Sam’s Club or on Amazon. See notes for how to swap out all three flours for cassava flour instead and make it nut-free.
- Tapioca flour – Tapioca flour is fantastic in Paleo baked goods, as it gives a texture consistency more like gluten products. All brands I have used seem to work the same. I buy it at Winco in the bulk bins or in bulk on Amazon.
- Coconut flour – Coconut flour is fantastic for giving Paleo goods bulk, but too course to use by itself. That is why I LOVE the three flour combination of almond flour + tapioca flour + coconut flour. The recipe will not work with just ONE of these flours due to how they individually behave. If you want a single flour option, see the note in the recipe to use cassava flour.
- Eggs
- Vanilla – Pure vanilla is always the baking ideal. And also, in my area it’s often really expensive. So, keep in mind imitation vanilla extract works great too!
- Baking Powder
- Salt – Just regular table salt here.
- Chocolate chips – I use dairy-free Enjoy Life Foods Mini Chips in this recipe. I get those at Walmart or on Amazon. If you want a paleo option that doesn’t have refined sugar in it, use Hu chocolate chips, which I buy in bulk on Amazon.
Other Desserts You Might Love
Nut Butter Brownies
Ingredients
- 1/2 cup nut butter*
- 1/3 cup ghee or coconut oil melted but not hot
- 1-1 1/2 cup coconut sugar** (see note below)
- 1/2 cup almond flour* *OR replace all three flours with 1 cup cassava flour
- 1/2 cup tapioca or arrowroot flour
- 2 tablespoons coconut flour
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup Enjoy Life mini chocolate chips
Instructions
- Prepare your 9x13 by lining it with foil and spraying it with cooking spray. Preheat oven to 325 degrees.
- In a large bowl, combine the nut butter, ghee or oil, sugar, eggs, and vanilla. Add the baking powder, salt, and flour. Stir until combined. Stir in 1/2 cup of the chocolate chips.
- Spread batter into prepared pan, spreading it out evenly. Sprinkle remaining chocolate chips on top.
- Bake in oven for 5 minutes. Remove from oven and run a knife through the batter, forming a marble pattern and spreading the chocolate throughout. Bake another 30 minutes, or until lightly browned and cooked through.
Notes
.
We love these with peanut butter, but they also work with other nut butters or sun-butter for a nut-free option!
These are amazing!!
Substitution note for anyone else who might need it, I had to change the flour, because I can’t get cassava and almond is too expensive here in Denmark. My family does well with oats, so I used half and half oat flour and tapioca and the texture was incredibly chewy and delicious.
Thank you for this new fave!
Oh I love knowing that swap for those who need it! Thanks for sharing and for the review!
Great recipe, Autumn! I baked the bars in 9×9 glass pan lined with parchment and they turned out great, in case anyone wants to have thicker bars. Love your recipes, Autumn.
Thanks for mentioning how delicious they are thicker too! Thank you, I appreciate the kind words and review!
Is the baking powder 1 teaspoon or 1 tablespoon?
Teaspoon. I apologize that was unclear and I have clarified in the recipe. Thanks for asking and hope you try and love these!