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Nut Butter Brownies

Course Dessert
Servings 12 brownies
Author Autumn @wholefoodfor7


  • 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


  1. Prepare your 9x13 by lining it with foil and spraying it with cooking spray. Preheat oven to 325 degrees. 

  2. 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. 

  3. Spread batter into prepared pan, spreading it out evenly. Sprinkle remaining chocolate chips on top. 

  4. 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.

Recipe Notes

**I try to minimize my children's sugar intake, even Paleo sugars. This recipe works with just 1 cup coconut sugar. However, if I am taking these somewhere or sharing them with those who eat more of the standard American diet, I will often use the full 1 1/2 cups of sugar.
We love these with peanut butter, but they also work with other nut butters or sun-butter for a nut-free option!