Hey there, I am Lilly Mathuse and if there is one thing I know as a mum juggling chaos in the kitchen, it is that a good brownie can fix a lot. Especially around Easter, when tiny pastel eggs show up in every cupboard and everything feels a bit more celebratory. These almond butter brownies are my go to for something indulgent yet simple, and yes, I mean simple in the way you can make while someone is crying for snacks.
I first made them when Ellie was toddling about demanding chocolate and I needed something quick that would not be too sugary. They have a nutty backbone from the almond butter and use coconut sugar and a splash of maple syrup so they feel less like a guilty binge and more like a treat you can hand to your family without a lecture. Honestly, they have become a staple in our Bristol home, where Muffin the dog watches every crumb like it is a treasure.
What makes these almond butter brownies recipe worth the fuss is the balance: rich, fudgy middles but without the heaviness that normally comes with butter and flour. These are also a good example of healthy easter brownies that still feel festive when you sprinkle those mini chocolate eggs on top. Imagine a fudgy centre that is almost like melty pudding, the kind that gets all over your fingers and makes everyone grin. I remember Ellie helping to crush the eggs with her tiny hands and then taste testing the crumbs. Messy, yes. Worth it, absolutely.
You can get these in the oven and cooling in under an hour, which is less time than it takes Ellie to decide which toy she really wants to play with. They use pantry items I nearly always have, which means less running to shops while the toddler tests the limits of my patience. No fancy techniques, just mix, bake and try not to drop the pan on the floor when someone yells for juice. Actually, scratch that, there is one moment of glamour: those tiny eggs on top, like little jewels. They make the brownies feel special without extra faff.
Preheat your oven to 350 °F and line an 8-inch square baking pan with parchment paper.
In a small bowl, whisk together 3 large eggs and set aside.
In a large bowl, mix together ¼ cup coconut sugar, ⅓ cup maple syrup, 2 tablespoons coconut flour, 2 tablespoons coconut oil, 1 ¼ cups almond butter, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt.
Add the eggs and stir until smooth.
Pour the batter into the prepared baking pan and smooth out the top.
Evenly sprinkle about ½ cup of the crushed chocolate mini eggs on top of the batter.
Bake for 25-26 minutes.
Remove from the oven and sprinkle the remaining crushed chocolate mini eggs on top. Allow to cool completely before serving.
Remove the brownies from the pan and cut into 12 squares.
Alright, let us talk gear, but nothing fancy. Preheat your oven to 350 degrees Fahrenheit and line an 8 inch square baking pan with parchment paper that overhangs so you can lift the slab out later. Two bowls will do: one small for whisking eggs and one larger for everything else. I use glass or metal bowls because they clean up easily after sticky almond butter sessions. A whisk is helpful but a fork works if you are doing this one handed while juggling a puppet show. A rubber spatula is great for scraping the batter into the pan and smoothing the top. To crush those mini chocolate eggs, I put them in a zippable plastic bag and bash gently with a rolling pin. Learned that the messy way once.
You will also want measuring cups and spoons for accuracy, a timer set for about 25 minutes, and a sharp knife to cut the cooled slab into 12 squares. A cooling rack is optional but useful so the base does not go soggy. If you are missing something, improvise. I once made these in Berlin with a saucepan as my mixing bowl and they still disappeared.
Okay, some real talk. Use smooth, natural almond butter without added sugar. It mixes more evenly and keeps the texture smooth rather than grainy. Stir the jar first because separation happens and you do not want oil puddles in the batter. Let the coconut oil cool after melting. If it is hot when you add the eggs, you might end up with scrambled bits and trust me, that will ruin the vibe.
Do not overbake these flourless chocolate brownies. At around 25 minutes the toothpick should come out with a few moist crumbs, not bone dry. That keeps the centre fudgy. Also, split the mini chocolate eggs: sprinkle about half before baking so you get melty pockets, then scatter the rest on top straight away when they come out of the oven for crunch and shine. Yep.
If you use coconut sugar, give it a quick blitz in a food processor if it is lumpy so the batter is smooth. A tiny pinch of salt, just a quarter teaspoon, makes the chocolate sing. These little choices turn good into really good, which is what we aim for when time is short and the family is hungry.
Want to mix things up? Try different nut butters. Swap peanut butter for almond and you get a bolder, more in your face flavour, like a peanut butter cup vibe. It still counts as a solid dairy free brownie recipe if you keep the rest the same. If allergies are a concern, sunflower seed butter works well and keeps it nut free.
For texture, stir in chopped walnuts or toasted coconut flakes before baking so the inside gets a bit of crunch. This turns the slab into a heartier gluten free easter dessert when you want something a bit more grown up. Or fold in a half cup of dried cherries or cranberries for tart pops that cut through the cocoa. These naturally sweetened brownies handle fruit nicely because the sugar profile is more subtle than using only refined sugar.
And a confession: sometimes I add more coconut sugar if I am skipping the maple. It is fine. But if you are trying to keep the sweetness lower, reduce the coconut sugar and keep the maple syrup. For people playing with paleo ideas, this is one of the best paleo dessert ideas I rely on when I want something fast and satisfying without dairy or flour.
I usually cut these into small squares and pile them on a platter, maybe dusted with a little cocoa for show. A scoop of vanilla ice cream, dairy free if you need it, is lovely when the brownies are still a bit warm and melt into the cracks. Serve with a jug of almond milk or a pot of tea to balance the richness.
Wrap them in parchment for picnics or hand them out at an Easter table surrounded by decorated eggs. Leftovers, if you have any, are great layered into a quick brownie sundae with fruit and whipped coconut cream. In short, they are flexible and forgiving, which is exactly what my life needs.
You can make these with coconut sugar only, but you will want to increase the coconut sugar to about half a cup and add a tablespoon of a milk alternative to keep the batter moist. I did that once when we ran out and it worked, though the flavour leaned caramel like and Ellie ate three squares in a row. So, no complaints.
Yes, they are naturally dairy free thanks to the almond butter and coconut oil. Watch the mini eggs though, some brands include milk solids, so swap for dairy free chips if needed. I have served these to friends with allergies and they vanish every time.
Store in an airtight container at room temperature for up to three days, or in the fridge for up to a week. Because they are flourless, they stay moist longer than regular brownies. Freeze portions wrapped well and thaw at room temperature when you need a quick treat.
Yes, but as said earlier, increase the coconut sugar and add a splash of milk alternative to keep things fudgy. Taste as you go. I am not perfect at measuring every time, and that is fine.
Cut into small squares and let kids decorate their own with extra crushed eggs or sprinkles. Give them ownership and they will usually eat. Also, a tiny square with whipped coconut cream on top looks special and usually wins hearts.
These cute Easter Brownies offer a delightful treat for spring celebrations. Follow these simple steps to create a batch that everyone will enjoy. Did you make this recipe? Tag us on social with @CookMeRecipes and #cookmerecipes. We love seeing your creations!
My kids love chocolate, so there's nothing better than a full chocolate Easter egg brownie.
