Flourless Chocolate Peanut Butter Brownies recipe (2024)

By Laura

Posted May 15, 2017, Updated Nov 26, 2021

5 from 2 votes

26 Comments

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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!

Before you all decide to turn off your ovens for the summer, Ihad 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}!

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

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

Healthy Brownies are DELICIOUS!

I was at a neighborhood partythis weekend, and us ladies started discussing dessert. {Because what else is there totalk about right}?! We allagreed that adaily dose of dessert is anecessary 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’rehealthy!

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. 😉

I tested this recipe SO many times with SO many variations! But as always, Ishare 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 cansubstitute 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!

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULDLOVETO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ONINSTAGRAM,PINTEREST,FACEBOOKANDTWITTERFOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

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Flourless Peanut Butter Brownies

Laura

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 minutes

Cook Time25 minutes minutes

Total Time30 minutes minutes

Ingredients

▢ ¼ cup coconut oil
▢ ¼ cup creamy peanut butter
▢ ¾ cup 6 oz chocolate chips or chopped chocolate
▢ ½ cup coconut sugar
▢ 2 tsp pure vanilla extract
▢ 2 large eggs lightly beaten
▢ ¼ cup unsweetened cocoa powder sifted
▢ 3 TBS tapioca starch or arrowroot startc
▢ 1/4 tsp sea salt
▢ ½ cup chocolate chips

Instructions

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!

Nutrition

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!

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 togive 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!

Flourless Chocolate Peanut Butter Brownies recipe (2024)

FAQs

What happens if you add too much flour to brownies? ›

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

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What happens if you use less flour in brownies? ›

Flour increases cakeyness

One of those is flour. You can make brownies without flour (or other starch), but they'll be on the gooey side of the spectrum. Flour helps to create that cakey texture. Wheat flour is made up of mostly starch.

Get More Info ›

Can I substitute peanut butter for butter in brownies? ›

NUT BUTTER

Rich, tasty and nutrient-dense, nut butters like almond, cashew, peanut and tahini make excellent butter substitutes for baking and cooking. They will help retain moisture in batter and dough and give your baked goods and other dishes a nutty flavor.

Know More ›

Why is flour important in brownies? ›

Flour's primary role in brownies is to bind and set the matrix of ingredients. “Sugar sweetens; chocolate, vanilla and salt boost flavor; eggs contribute structure and mouthfeel; and flour provides the backbone,” Phillip says. “The beauty of this is that brownies can be made very well with gluten-free flours.”

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What happens if you use baking soda instead of baking powder in brownies? ›

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

Can you use peanut butter instead of eggs in brownie mix? ›

You can pretty much use any of the substitutes listed above like bananas, apple sauce, peanut butter, flax, or chia eggs. Use ½ cup of yogurt (dairy or non-dairy). You can also use 1/3 cup of buttermilk (dairy or plant-based).

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Should you use brown sugar in brownies? ›

More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result. If this is how you love your brownies, great.

What are the three types of brownies? ›

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

What does butter do in brownies? ›

If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable. In brownies, the latter leads to cakier results because you're beating more air and lift into the batter. In doing this, you're also diffusing the chocolate flavor.

Get More Info Here ›

How do you fix a recipe with too much flour? ›

Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be. Either of these options will work just as well, but make sure to only pick one.

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How do I cancel too much flour? ›

It's not easy to get flour out of a recipe once it's been mixed in. So you add more of everything else to get back to the same ratio. If it's just a little extra flour, like not 4x or 5x as much as you wanted, you can just add liquid to get the 'balance' that gives you a dough with the consistency you want.