What I love about Flourless Peanut Butter Brownies
These Flourless Peanut Butter Brownies burst with rich, fudgy chocolate flavour while staying completely gluten-free and grain-free. After years of searching for a brownie recipe that balances health and taste, I’ve finally crafted one that hits every mark. These brownies deliver intense chocolatey goodness, a perfect fudgy texture, and a guilt-free indulgence you’ll love.
Enjoy them as they are, or take them to the next level with a silky peanut butter drizzle and a scoop of vanilla ice cream. Another pro tip? Keep them in the fridge to level up the fudge-like texture even more! The baseline is you need to try this recipe! I’m confident it’ll become one of your favourites too!
Recipe Notes
A few things to keep in mind:
- Peanut butter – I recommend an all natural smooth peanut butter that doesn’t have any additives or extra sugar in it. Look for one that only has one ingredient listed: peanuts. If you must use the sugary stuff though, that will work too.
- Butter – Unsalted butter is always recommended for baking. If you want to make these dairy free, you can substitute with extra coconut oil instead.
- Chocolate – I recommend 75% dark chocolate for this recipe, but anything 60% and up will work.
- Cocoa powder – Always sift your cocoa powder before adding it into the mix as there can be lumps. I love using dutch-processed cocoa powder for ultra dark and rich brownies, but regular cocoa powder works as well.
- Espresso powder – Espresso powder is always optional, but it really does bring out all those chocolatey flavours and enhance them. You can use decaf too, which is what I normally do so that i can actually eat one after dinner and not be wired!
FAQ
Yes! Any kind of nut butter, such as cashew or almond butter, will also work. Seed butter, like sunflower butter, would work too.
Yes! Go for it. Chocolate chips would be delicious. Other add-ins could include chopped nuts, swirls of peanut butter or maybe even a little sea salt on top.
I recommend storing them in an airtight container in the fridge for up to 10 days. Reheat in the microwave for 15 seconds or enjoy cold, straight from the fridge; they’re extra fudgey this way!
Yes! Simply substitute extra coconut oil for the butter and opt for dairy-free/vegan chocolate chips to make them completely dairy-free.
Flourless Peanut Butter Brownies
Equipment
- 1 8" x 8" Square Baking Pan
Ingredients
For the brownies:
- 2 tablespoons unsalted butter
- 2/3 cup dark chocolate chopped
- 2 eggs at room temperature
- 1/3 cup creamy natural peanut butter
- 2 tablespoons coconut oil melted
- 1/2 cup real maple syrup
- 1/3 cup cocoa powder sifted
- 1/2 cup organic brown sugar packed
- 1 teaspoon fine espresso grounds or espresso powder
- 1/4 teaspoon sea salt
For the peanut butter drizzle:
- 1/4 cup creamy, natural peanut butter
- 2 teaspoons coconut oil
- 3 tablespoons powdered sugar
Instructions
- Preheat the oven to 350F and line an 8"x8" baking pan with parchment paper.
- In a microwave-safe, glass bowl melt the chopped dark chocolate and butter in 30 second increments until fully melted, stirring in between.
- In a medium-sized bowl, whisk the eggs, peanut butter, melted chocolate, coconut oil and maple syrup until smooth.
- To the same bowl, add the sifted cocoa powder, brown sugar, espresso powder and salt and mix until combined.
- Pour the batter into the prepared pan and bake for 25 minutes.
- Let the brownies sit in the pan to cool and set up for 20-30 minutes before removing and cutting.
- If desired, make the peanut butter drizzle: in a small saucepan, melt the coconut oil over low-medium heat. Add the peanut butter and stir until smooth. Add the sweetener and stir again until combined.
- Once the brownies have fully cooled, cut them into squares, top with peanut butter drizzle and vanilla ice cream and enjoy!
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