Paleo Almond Butter Brownie Cups


My sweet tooth has been out of control lately. Not one to ever deny myself a chance of dessert, I've been baking up small batches of treats just enough to satisfy my cravings. A couple weeks ago it was these Chocolate Dipped Almond Cookies, and this time around I've baked up some brownies.


I already talked about my love for cookies, but when I made this recipe I realized I have been neglecting my love of brownies. There were a few years there when I was in college that my friends and I often indulged in fresh out of the oven late night brownies topped with delicious ice cream. I miss the days of not thinking twice about eating brownies and ice cream every single night. RIP metabolism of my early twenties.


Luckily there is nothing guilty about these brownies. They're paleo, grain free and dairy free but seriously taste like the most delicious soft, gooey brownie you'd buy from your favorite local baker. Plus they're drizzled in almond butter, because I just couldn't help myself. Served up in single serve portions, they're this weeks favorite treat.


Paleo Almond Butter Brownie Cups

  • 2/3 cup dairy-free chocolate chips
  • 1/4 cup coconut oil
  • 2 eggs
  • 2/3 cup coconut sugar
  • 2/3 cup almond flour
  • 2 tbs unsweetened cocoa flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup melted almond butter
  1. Preheat your oven to 350 degrees and place cupcake lines in your muffin tin.
  2. In a small saucepan, melt the chocolate chips with the coconut oil. Once melted, set aside to cool.
  3. In a small bowl, whisk the eggs. Add the coconut sugar to the eggs, stirring to combine. 
  4. In a separate large bowl, combine the almond flour, cocoa, baking soda, and salt.
  5. Add the wet ingredients to the dry ingredients.
  6. Pour in the melted chocolate and vanilla.
  7. Divide the batter among the cupcake liners, filling 2/3's full.
  8. Spoon a small amount of almond butter into the top of each brownie cup, swirling the top with a toothpick.
  9. Bake for 20 minutes, or until an inserted toothpick comes out clean.

*Top with additional almond butter drizzle if desired.