Flourless Almond Butter Brownies

Makes  12

Prep Time 10 minutes

Cooking Time 20-30 minutes

Total Time 45 minutes

Difficulty Easy

If I could make this recipe every single day and eat it for every meal. I WOULD! I make these brownies almost every chance I get and for pretty much every special occasion (They are a little pricey because of the almond butter – so if I make them for you, then you know you are special). But seriously, I cannot stress this enough, YOU HAVE TO TRY THESE! And I have now made them vegan as well!!!

Also you can tinker with the recipe to make it suit you as well. When I am doing lots of training, I add a couple spoons of hemp or pea protein powder and leave out the chocolate and I rather go for cacao nibs to add a little extra crunch, so go wild!  ….. they will not disappoint you.


– 1 cup almond butter
– 4 small baby marrows, finely grated (if you don’t have a blender)
– 5ml baking powder
– 2,5ml bicarb
– 2 large eggs/ 2 chia eggs ( 1 egg = 1Tbsp Chia seeds (I prefer to blitz mine) and 3 Tbsp water – combined together)
– 2,5ml vanilla essence
– 1/2 cup cocoa
– 3 Tbsp honey/4 Tbsp agave nectar
– 80g 70% dark chocolate, roughly chopped (optional)
– 70g hazelnuts, Roughly chopped


1) Preheat the oven at 180°C. Line and grease a baking tin/brownie pan with baking paper, set aside.
2) Combine all ingredients in a blender except the nuts and chocolate until smooth or  in a large bowl (make sure you fave finely grated the baby marrow if you are not blending it).
3) Once combined and half of the nuts and chocolate, spoon out the mixture into the lined brownie pan and smooth out.
4) Sprinkle over the remaining chocolate and hazelnuts, then bake for 20-30 minutes.
*If you like a gooey brownie, check it after 15 minutes, depending on how deep your baking tray is, if you lightly move the tray or tap the top, the center should be firm but when if you skewer it, the skewer should not come out completely clean, THEN ITS PERFECT!
5) Allow to cool completely before slicing and transferring onto a wire rack.
6) Once completely cooled, store in an airtight container in the fridge (they will keep for a week or a month in the freezer, if you can resist).