Flourless Peanut Butter Brownies
Posted May 15, 2017, Updated Jul 03, 2024
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These flourless peanut butter brownies are fudgy, gooey and irresistibly chocolatey with a big peanut butter flavor. They’re easy to make with 9 ingredients.
It’s no secret that brownies are my favorite dessert. And these flourless peanut butter brownies are absolutely delicious.
They are a fudgy, chocolatey brownie with peanut butter added to the batter. A gluten-free dessert that everyone will absolutely love!
Flourless Peanut Butter Brownies: Ingredient Substitutions
- Creamy peanut butter: crunchy peanut butter, or any nut or seed butter works well.
- Semisweet chocolate: milk or dark chocolate work well too. You can use bars, chips, or discs because this chocolate is melted.
- Salted butter: coconut oil or vegan butter are both good substitutes.
- Sugar: organic cane sugar, white sugar or coconut sugar all work well.
- Cornstarch. tapioca starch/flour or arrowroot powder are all good substitutes.
How to Make Flourless Peanut Butter Brownies
Begin by combining the cocoa powder, cornstarch and salt in a small bowl, set aside.
In a microwave safe dish or on the stovetop, melt butter, peanut butter and ¾ cup semisweet chocolate together and stir until smooth. Set aside to cool slightly.
In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together for 1 minute.
Then beat in the melted chocolate and the dry ingredients until the mixture is smooth and there are no lumps.
Next, slowly beat or stir in the chocolate chips and until they’re evenly distributed throughout the batter.
Then, pour the flourless peanut butter brownies 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.
Cool completely before serving.
Serve
Serve the flourless peanut butter brownies with peanut butter frosting (or vegan peanut butter frosting).
You can also serve them with ice cream, chocolate sauce, etc.
Store/Freeze
Store leftover flourless peanut butter brownies in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week, or in the freezer for 1 month.
Flourless Peanut Butter Brownies Recipe FAQs
Yes, double the ingredients and bake in a 9×13″ glass baking dish.
Yes, any nut or seed butter works well in this recipe.
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Flourless Peanut Butter Brownies
Ingredients
- ¼ cup salted butter
- ¼ cup creamy peanut butter
- 6 ounces semisweet chocolate (¾ cups)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- 3 Tablespoons cornstarch
- ¼ teaspoon sea salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8” square baking dish with parchment paper and grease. Set aside.
- Combine cocoa powder, cornstarch and salt in a small bowl, set aside.
- In a microwave safe dish or on the stovetop, melt butter, peanut butter and ¾ cup semisweet chocolate together and stir until smooth. Set aside to cool slightly.
- In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together for 1 minute.
- Add the melted chocolate mixture and beat until combined.
- Add the dry ingredients and beat 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.
- Let sit for about 10 minutes. Serve warm or room temperature.
Notes
- Creamy peanut butter: crunchy peanut butter, or any nut or seed butter works well.
- Semisweet chocolate: milk or dark chocolate work well too. You can use bars, chips, or discs because this chocolate is melted.
- Salted butter: coconut oil or vegan butter are both good substitutes.
- Sugar: organic cane sugar, white sugar or coconut sugar all work well.
- Cornstarch. tapioca starch/flour or arrowroot powder are all good substitutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this recipe work if I doubled it and used a 9 x 13 pan?
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.
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!
These are SO delicious! I’m wondering where is the recipe for the peanut butter frosting in the photo?
What did you use for the peanut butter topping?
I can’t wait to try these! I have everything in my pantry already… except arrowroot. Could I maybe sub xanthum gum?
Do you know if substituting applesauce for the eggs would work…or any other substitute for the eggs?