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I love making healthier versions of family favorites! These double chocolate brownies are easy to make and so delicious! They are grain-free and dairy-free. They use a whole jar of almond butter and ground chia seeds to bind them together. I don’t want to give you a reason to eat seconds…but they contain calcium, magnesium, potassium, vitamin E, and B vitamins!
If you have a sweet tooth, this would be great to make, leave a few out for the next few days and then freeze the rest. The next time you get a craving, pull one out of the freezer, let it thaw, and then enjoy! They taste indulgent but without that feeling like you just ate something super unhealthy.

Let’s chat ingredients!
Chia seeds
Chia seeds, when ground and combined with water, gel up and form a chia “egg.” It can serve as a replacement for eggs in some recipes that call for eggs. To grind up a small amount of chia, add chia to a coffee grinder. Chia seeds are high in omega 3’s, fiber and contain antioxidants.
Coconut sugar
Coconut sugar, also called coconut palm sugar, is derived from the sap of a coconut palm. It is an unrefined sugar that still contains minerals like iron, zinc, potassium and calcium and even contains antioxidants. Coconut sugar is brown in color and lends a brown color to most baked goods. While it is a healthier alternative to white table sugar, it is still sugar; which means it is high in calories. Consumed in excess, added sugars may contribute to weight issues, diabetes and other diseases. You can find coconut sugar in most grocery stores in the sugar section or in the natural foods area.
Almond Butter
This recipe calls for a whole jar of almond butter. It bakes up rich and adds to the fudgy texture of these brownies. The almond butter you select should be just almonds. Don’t select a brand with added oil or sugar. You will notice some separation at the top of the jar which is natural. Make sure you give it a good stir.
This recipe calls for a whole jar of almond butter. It bakes up rich and adds to the fudgy texture of these brownies. The almond butter you select should be just almonds. Don’t select a brand with added oil or sugar. You will notice some separation at the top of the jar which is natural. Make sure you give it a good stir.
Chocolate Chips
If you would like to keep this recipe dairy-free, make sure to select dairy-free chocolate chips. A brand I love is Enjoy Life. I have used both their semi-sweet and dar chelate chips to make this recipe. They also make mega chunks which would be delicious!

Love Healthier Desserts? Try these!
Double Chocolate Brownies
Ingredients
- 2 tablespoons ground chia seeds
- 6 tablespoons water
- 1 (16 ounce) jar almond butter (salt-free and sugar-free)
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¾ cup coconut sugar
- 5 tablespoons cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup semi-sweet or dark chocolate chips (dairy-free if needed)
Instructions
- Preheat oven to 350°F and line a 9 x 9 square baking dish with parchment paper.
- Add ground chia seeds to a medium bowl and add water. Stir thoroughly. Let sit for 2 to 3 minutes and it will gel up.
- Add the jar of almond butter, applesauce, and vanilla extract. Stir thoroughly.
- Add the coconut sugar, baking soda, sea salt, and cocoa powder. Stir thoroughly. The mixture will be very thick.
- Fold in chocolate chips. The dough will be pretty thick and you may need to cut them in with a large spoon.
- Add the mixture to your parchment lined dish. Flatten the top with a spoon.
- Bake for 35 minutes until slightly crispy around edges. Let rest for 30-60 minutes before cutting. The cooler they are the easier they will be to cut and serve. I recommend keeping them on the counter for 1-2 days. If they last longer than this, place them in a sealed container in the fridge or freeze them.
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