+ Well Nourished ⎮ Healthy Nut Butter Brownie (gluten, grain, dairy free)

Healthy Nut Butter Brownie

This fudge-y, healthy nut butter brownie is super simple and a delicious school holiday sweet treat that the kids can easily make themselves. After the first batch my 12 yr old declared a pinch of sea salt would make them better. So the next lot we added the sea salt and I agree, they were even more delicious (so my little protégé is tracking well – ha ha)!

260g (1 cup) good quality nut butter (almond, cashew, ABC, natural peanut)
1 tablespoon tahini
1 free-range or organic egg
85g (¼ cup) sweetener (rice malt syrup, honey or maple syrup)
½ teaspoon bicarbonate of soda
Pinch of sea salt
30-50g (approx.) dark or milk chocolate buttons (or chopped up squares, I’ve used Green and Blacks dark chocolate chopped up). For dairy-free use a dairy-free chocolate or cacao nibs.


  1. Pre-heat oven to 180℃/ 350℉. Line a large loaf tin with baking paper.
  2. Add all the ingredients except the chocolate into a food processor and blend until combined.  Thermomix 10 seconds, speed 5. I recommend tasting the batter to check it will be sweet enough for your tribe. You can add more if you think you need to, just keep working on reducing the sweet stuff.
  3. Fold in the chocolate. Thermomix reverse, 5 seconds, speed 4.
  4. Press into the base of the tin and bake for 15-20 minutes until they have risen and are golden brown on top.
  5. Allow to cool a little and slice into 8-10 squares.

In an airtight container for 2 days or freeze for up to a month.

If you’re after a nut-free sweet treat, my beautiful ebook “The Well Nourished Lunchbox” contains over 50 nut free recipes – you can find out more about it HERE.

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Nut butter brownies

  • Ilka Mills

    Loved this Brownie recipe Georgia . Made and finished it off already! So easy to make. Thank you so much for all your beautiful recipes – they’re so my style of cooking . Have a lovely weekend too. x

    • Yay – I try to make every recipe as simple as it can be. Life’s too short to be creaming butter and sugar – lol G x

  • Sue Thomas

    Hi Georgia this looks awesome! If I were to make them choc brownies how much cacao and extra sweetner would you recommend?

  • Deb dunt

    Georgia when you say loaf tin, do you actually mean like a bread loaf tin or just a slice tin?

  • Deb dunt

    Georgia when you say loaf tin, do you actually mean like a bread loaf tin or just a slice tin?

    • Deb you can use either, but I used a large (bread) loaf tin as i wanted them to be bit thicker G x

    • Deb you can use either, but I used a large (bread) loaf tin as i wanted them to be bit thicker G x

  • I’d add 2 tbs cacao and 1/3 cup sweetener (taste the batter and add more if you need to). Enjoy Sue G x

  • Alex

    Made these yesterday – big hit with the kids. Going to try to have a play with the recipe and maybe try adding mashed steamed pumpkin/sweet potato, or some puffed rice/buckwheat grouts, or avo and cacao podwer, just to try to stretch it a little further and get a few extra veg in there. Mine really puffed up when cooking and then sunk back a little. tasted amazing.

  • Glad you enjoyed them and your plans sound great. Love to hear how you go Alex G x

  • Darla Nicole

    Hi Georgia! I love your recipes!! Your no-bake muesli bars are a HUGE hit with my hubby and four kids!! I really want to try this recipe…. but I’m wondering, since I cannot eat chocolate (or carob), is there something I could use to substitute to maintain the proper texture?? Thanks!

  • Darla Nicole

    Oops! Just reviewed the recipe again and see that the choco bits are folded in (not melted in, as I had initially assumed) – so I will just omit them and give it a go! Excited to try this out- thanks!!

  • Yes, that will be fine. Hope you enjoyed it G x

    • Darla Nicole

      These are FABULOUS!!!!

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