Flourless Peanut Butter Brownies

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These Flourless Peanut Butter Brownies are made with only 9 ingredients that you probably already have in your pantry! They’re ultra fudgy, super gooey and irresistibly chocolatey! Plus they’re gluten-free, dairy-free and refined sugar free! Front view of a stack of three Fudgy Flourless Peanut Butter Brownies

Before you all decide to turn off your ovens for the summer, I had to share this recipe with you.

Yes, it’s another brownie recipe. No I’m not sorry about it. These Fudgy Flourless Peanut Butter Brownies made all of my dessert dreams come true.

They are SO fudgy {just look at the pics, I mean for real}, insanely chocolatey {as any good dessert should be} and WAY healthier than your average brownie {but seriously don’t taste like it}!

Overhead view of Fudgy Flourless Peanut Butter Brownies in the baking pan

Yep, that’s right. These Flourless Brownies have zero gluten, dairy OR refined sugar! So basically what I’m saying is…you can get healtheir by eating them…. 😉

No joke though, I must’ve made this flourless brownie recipe over 20 times. You know, just to be sure they tasted good. {They checked out every. single. time. don’t you worry}! And more often than not, there was zero sharing involved. 😉

One great thing about these fudgy peanut butter brownies is that they aren’t made with any crazy ingredients that all my healthy(ish) momma friends don’t already have on hand.

That’s right, I’m guessing that everything it takes to make these irresistibly delicious Flourless Peanut Butter Brownies is sitting in your pantry right now! No trip to the store required.

Front view of a Fudgy Flourless Peanut Butter Brownie with peanut butter frosting

Not only are these flourless brownies bursting with chocolate peanut butter goodness, but I topped them with this Vegan Peanut Butter Frosting, you know…because more peanut butter is always a good choice. Always. 

Seriously, when I survey the food I eat in a day, every single meal includes both chocolate and peanut butter in some form or another. Because life is way too short to eat foods we don’t love! And you all know, my love for this combination runs deep. so deep. 

Front view of Fudgy Flourless Peanut Butter Brownies after they have been removed from the baking pan and frosted

Healthy Brownies are DELICIOUS!

I was at a neighborhood party this weekend, and us ladies started discussing dessert. {Because what else is there to talk about right}?!  We all agreed that a daily dose of dessert is a necessary part of a great day. Dinner isn’t complete without a little something sweet {can I get an amen}?! However, if you eat dessert every night, it’s a good idea to try some healthier {but still tasty} options!

One of my neighbors said that she hasn’t successfully made a healthier treat that she’s truly enjoyed. I wanted to text her a link to my blog and tell her to hurry up and get baking {either these, or these or these or…seriously anything}! However, I feel strange telling people I see on a regular basis to make my recipes. Because what if they hate them?! {It is a possibility you know}. So I just encouraged her that healthy baking can be seriously delicious.

That’s why I LOVE these Flourless Peanut Butter Brownies. It’s adapted from my Flourless Paleo Brownies, and what they both have in common is that they are SO delicious no one can even tell they’re healthy!

Seriously I have served both varieties of brownies to a countless number of people, none of which have ever had any idea that they were eating something that was gluten, dairy and refined sugar free! They truly are the perfect healthy dessert to serve to just about anyone!  Well, unless they don’t like chocolate, in which case you shouldn’t be friends anyway. 😉

front view of a Fudgy Flourless Peanut Butter Brownie with a bite taken out of it

Flourless Peanut Butter Brownies : Substitutions 

I tested this recipe SO many times with SO many variations! But as always, I share the absolute best result with all of you! However, if your’e wondering about substitutions here are a few acceptable ones!

  • Creamy peanut butter: If you have a peanut allergy you can substitute any other nut or seed butter. Although I think peanut is by far the best choice!
  • Chopped chocolate: Any dark/semisweet chocolate variety works great in this recipe. I usually use semi-sweet chocolate chips because I’m too lazy to chop up an unsweetened chocolate bar, but I’m just being honest here! LOL!
  • Coconut oil: Butter or vegan butter {for a dairy-free option} can be used in place of coconut oil, but that’s the only substitution I’ve tried. I prefer these when they’re made with coconut oil, and my husband {and kids} prefer butter! Either way they’re delicious!
  • Coconut sugar: Any granulated sugar can be used here {I have also used raw, organic sugar}. Just be sure that the sweetener you choose fits your dietary needs!
  • Tapioca starch: Arrowroot powder or cornstarch can be used in place of tapioca starch!

front view of a stack fo three Fudgy Flourless Peanut Butter Brownies


Flourless Peanut Butter Brownies

These Flourless Peanut Butter Brownies are made with only 9 ingredients that you probably already have in your pantry! They're ultra fudgy, super gooey and irresistibly chocolatey! Plus they're gluten-free, dairy-free and refined sugar free! The perfect healthier dessert for chocolate peanut butter lovers!
5 from 2 votes
Course Dessert
Cuisine American
Servings 16 Brownies
Calories 169.3
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes



  • Preheat oven to 325 degrees F.
  • Line an 8x8” square baking dish with parchment paper and grease. Set aside.
  • In a small bowl, stir together sifted cocoa powder, tapioca starch and salt. Set aside.
  • In a microwave safe dish or on the stovetop, melt coconut oil, peanut butter and ¾ cup chocolate chips together and stir until smooth.
  • Add coconut sugar and vanilla and stir until combined.
  • Add eggs (make sure your mixture is slightly cooled) and mix until combined.
  • Add the dry ingredients and stir until the mixture is smooth and there are no lumps.
  • Add ½ cup chocolate chips and stir until they’re evenly distributed.
  • Pour batter into the prepared baking dish.
  • Bake in the preheated oven for 18-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs! Be VERY careful not to overbake! You want these to remain fudgy and gooey. I usually bake mine around 20 minutes and they look a tough “jiggly” when they come out of the oven but set up as they cool. Baking time will vary depending on your oven and pan.
  • Let sit for about 10 minutes. Serve warm or room temperature!
  • Store in an airtight container in the refrigerator. To return the fresh-from-the-oven taste simply reheat in the microwave for 10 seconds!


Serving: 1brownie | Calories: 169.3kcal | Carbohydrates: 18.2g | Protein: 2.6g | Fat: 10.9g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.8g | Cholesterol: 23.3mg | Sodium: 43.8mg | Potassium: 67.1mg | Fiber: 1.3g | Sugar: 15g | Vitamin A: 40IU | Calcium: 8mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

side overhead view of a stack of three Fudgy Flourless Peanut Butter Brownies

Well that’s all she wrote! I hope you all had a wonderful Mother’s Day! I was royally spoiled by my amazing hubby and sweet kids! It’s funny, I never, ever want or expect anything from my kids. I just want to give them every good thing that I possibly can. But whenever they do something special for me {like make adorable cards}, I always feel so loved.

Please, I implore you to give these brownies a whirl, you won’t be sorry you did!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made there with the cornstarch option, and substituted flax eggs for the eggs–each flax “egg” is one tablespoon ground flax seed mixed with 3 tablespoons of water. let sit for 5 min, and it gels up to get that egg viscosity. At 325, these took about 45 min for me.

  2. 5 stars
    These were a hit at my last dinner party! I’m sharing your link in my April 11, 2019 blog post at LifeOverLunch.com! The post is about dinner decorations, but I also included my menu. So fudgy and delicious!

  3. 5 stars
    I can’t wait to try these! I have everything in my pantry already… except arrowroot. Could I maybe sub xanthum gum?