Flourless Peanut Butter and Chocolate Fudgy Brownies

These are the fudgiest brownies I’ve ever made. That’s what happens when there’s no flour.

And there’s no flour replacers, black beans, avocado, or any ‘interesting’ ingredients. Ahem.

Flourless PB & Chocolate Fudgy Brownies (GF) - No flour, no problem! Chocolate & PB are all you need for super fudgy brownies!

Lately when I see flourless brownie recipes on the web, it’s a safe bet that there’s beans in them. I love beans, but I’ll keep them in my slow-cooker and out of my brownies. Thanks.

The brownies are made with just a few simple ingredients. Chocolate, peanut butter, sugar, eggs. Now we’re talking.

Flourless PB & Chocolate Fudgy Brownies (GF) - No flour, no problem! Chocolate & PB are all you need for super fudgy brownies!

They taste elegant, classy, and fancy, but take just minutes to make and you don’t even need a mixer.

They’re rich, velvety smooth, and not overly sweet. They’re what you crave on certain days when nothing else will do.

Flourless PB & Chocolate Fudgy Brownies (GF) - No flour, no problem! Chocolate & PB are all you need for super fudgy brownies!

I’ve always wanted to make a flourless chocolate cake, but never have. They usually call for well over a pound of chocolate, two sticks of butter, and 8 eggs. I just can’t bring myself.

So I made brownies with half the amount of eggs and butter that you’d find in most flourless chocolate cakes. And rather than just doing flourless brownies, I made them peanut buttery.

Flourless PB & Chocolate Fudgy Brownies (GF) - No flour, no problem! Chocolate & PB are all you need for super fudgy brownies!

Chocolate is good, but if I can work peanut butter into something, even better. By adding peanut butter to the batter, I was able to reduce the amount of butter used, too.

The peanut butter flavor is present yet subtle in the brownies themselves. However, I played up the peanut butter aspect by drizzling them with peanut butter. Going hog wild with my squirt bottle was almost as satisfying as the brownies.

Flourless PB & Chocolate Fudgy Brownies (GF) - No flour, no problem! Chocolate & PB are all you need for super fudgy brownies!

The interesting thing about them is that although they’re very fudgy and not at all cakey, they’re not dense or too thick. They’re lighter and something about them reminds me of chocolate mousse. They’re no where near as airy and light as mousse, but there’s a parallel.

There’s two tablespoons of coffee and 1 teaspoon of instant espresso granules in the batter. Both serve to intensity and round out the chocolate flavor, but don’t make the brownies taste like coffee. Although you could use water instead of coffee and skip the espresso, I wouldn’t.

Flourless PB & Chocolate Fudgy Brownies (GF) - No flour, no problem! Chocolate & PB are all you need for super fudgy brownies!

By finishing the brownies with a chocolate drizzle, there’s an extra pop of chocolate for total satisfaction.

I recommend serving them chilled because anything this dark and fudgy tastes better chilled.

Flourless PB & Chocolate Fudgy Brownies (GF) - No flour, no problem! Chocolate & PB are all you need for super fudgy brownies!

They’re perfect for anyone who’s gluten-free since they’re inherently gluten-free.

And they’re perfect for anyone who loves chocolate and peanut butter, which is everyone, right?

Flourless PB & Chocolate Fudgy Brownies (GF) - No flour, no problem! Chocolate & PB are all you need for super fudgy brownies!

Print Print Recipe

Flourless Peanut Butter and Chocolate Fudgy Brownies (gluten-free)

These are the fudgiest brownies I've ever made, and that's what happens when there's no flour. They taste elegant, classy, and fancy, but take just minutes to make and you don’t need a mixer. They’re rich, velvety smooth, and not overly sweet. Although they're very fudgy not cakey, they're not too dense or thick. The peanut butter flavor is present yet subtle in the brownies themselves, but is played up with a peanut butter drizzle. I recommend serving them chilled. They're perfect for anyone who's gluten-free since they're inherently gluten-free. And they're perfect for anyone who loves chocolate and peanut butter.

Yield: one 9x9-inch pan, 9 generous pieces

Prep Time: 15 minutes

Cook Time: about 35 minutes

Total Time: 2+ hours, for chilling

Ingredients:

1/2 cup unsalted butter (1 stick)
2 cups (one 12-ounce bag) semi-sweet chocolate chips
heaping 1/2 cup creamy peanut butter
2 tablespoons brewed coffee (leftover from the morning is fine; does not make brownies taste like coffee, water may be substituted)
4 large eggs
1/3 cup granulated sugar
1 tablespoon vanilla extract
1/3 cup unsweetened natural cocoa
1 teaspoon instant espresso granules, optional but recommend (does not make brownies taste like coffee)
1/2 cup semi-sweet chocolate chips, melted for drizzling
1/3 cup creamy peanut butter, melted for drizzling

Directions:

  1. Preheat oven to 300F.  Line a 9x9-inch pan with foil, spray with cooking spray; set aside.
  2. In a large microwave-safe bowl, add the butter and heat for 1 minute on high power to melt. It's okay if it hasn't melted after 1 minute.
  3. Add 2 cups chocolate chips, one heaping half-cup peanut butter, coffee (doesn't make the brownies taste like coffee and serves to enhance and bring out the chocolate flavor), and heat for 1 minute on high power to melt.
  4. Whisk mixture until smooth. If necessary, heat in 10-second bursts until mixture can be whisked smooth.
  5. Add the eggs, sugar, vanilla, and whisk until smooth.
  6. Add the cocoa, optional espresso granules, and whisk until smooth.
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  8. Bake for about 35 minutes or until edges are set, and the top and center have just set and are not jiggly. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Place pan on a wire rack and allow brownies to cool completely, at least 2 hours, before adding the drizzles. If you add the drizzles to warm brownies, they'll melt together and while it tastes the same, cosmetically it isn't what's shown.
  9. After brownies have cooled, add 1/2 cup chocolate chips to a small microwave-safe bowl and heat on high power to melt, about 1 minute. Stir until smooth and drizzle over brownies using a spoon or squirt bottle; set aside.
  10. Add 1/3 cup peanut butter to a small microwave-safe bowl and heat on high power to melt, about 45 seconds. Drizzle over brownies using a spoon or squirt bottle.
  11. I recommend chilling the brownies before serving because they're rich, bold, and taste better when chilled. Cover pan with a sheet of foil to prevent fridge smells and chill brownies for at least 4 hours, or overnight, before serving. Brownies will keep airtight in the refrigerator for up to 10 days.

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Peanut Butter-Swirled Fudgy Brownies

Peanut Butter-Swirled Fudgy Brownies - One Bowl Brownies & Easier Than A Mix at averiecooks.com

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Chocolate Coconut Mounds Bar Brownies - Like eating a Mounds candy bar that's on top of rich, fudgy brownies! Easy and oh so good!

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Salted Caramel Pretzel-Topped Fudgy Brownies - Super fudgy scratch brownies as easy as a mix. Easy, no-mixer recipe at averiecooks.com

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Loaded Fudgy Candy Bar Brownies - Fast, Easy, No-Mixer Recipe at averiecooks.com

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107 Responses to “Flourless Peanut Butter and Chocolate Fudgy Brownies”

  1. #
    51
    Emily @ Life on Food — April 7, 2014 at 3:32 am

    These are my kind of brownies. My lips are smacking already.

    Reply

  2. #
    52
    Erin — April 7, 2014 at 10:10 am

    mmmm… mmmmm.

    Reply

  3. #
    53
    Mary — April 8, 2014 at 10:25 am

    Wow! I am not a sweets fan but I tested this recipe to use later at a bridal shower. I used my co-workers as testers and everyone absolutely LOVED them! I skipped the chocolate on top because I felt they were rich enough. I tried them warm from the oven and chilled the next day – they definitely taste better chilled. And they couldn’t believe it didn’t have flour in it! Great find.

    Reply

    • Averie Sunshine replied: — April 8th, 2014 at 11:08 pm

      Thanks for trying them, and glad your taste testers agreed they were great! And I agree about the chilled, too!

      Reply

  4. #
    54
    Erin @ Meaningful Eats — April 8, 2014 at 8:37 pm

    Wow these look so fudgy and delicious! Hooray for gluten-free!

    Reply

  5. #
    55
    Sarah @ Miss Candiquik — April 18, 2014 at 7:35 am

    Wow – these ARE happening this weekend in my kitchen. Now I just need someone to help me with them so I don’t eat the entire pan…

    Reply

    • Averie Sunshine replied: — April 18th, 2014 at 7:43 am

      If you make them, LMK how it goes! You’ll have no problem finding some neighborly taste-testers I’m sure :)

      Reply

  6. #
    56
    Nancy @ gottagetbaked — April 21, 2014 at 6:43 pm

    Whoa baby! Get out of my dreams and into my mouth! These are incredible, Averie. Sooooooo dark ‘n decadent ‘n fudgy. Absolute perfection, especially with the drizzles of peanut butter and chocolate on top.

    Reply

  7. #
    57
    shanna — April 22, 2014 at 3:45 pm

    if one is paleo, can they use ghee or coconut oil for butter and sunflower seed butter for peanut butter?

    Reply

    • Averie Sunshine replied: — April 22nd, 2014 at 3:48 pm

      I haven’t tried those options but LMK how they work if you do!

      Reply

  8. #
    58
    Tina @ Tina's Chic Corner — May 23, 2014 at 7:43 am

    Avery, I made these brownies the other day to bring to a party and they were a huge hit! My husband and I love them so much that I almost didn’t bring them…hehe. ;)
    I did remove the coffee ingredients since kids were going to be eating them and they really came just as super tasty and fudgy. I blogged about them today:
    http://tinaschic.com/2014/05/flourless-chocolate-and-peanut-butter-fudgy-brownies/
    I’ve made 2 or 3 other recipes from you and you have NEVER dissappointed. Thank you so much for sharing all of your wonderful ideas! :)

    Reply

    • Averie Sunshine replied: — May 23rd, 2014 at 12:40 pm

      Thanks for trying them, Tina, and so glad you guys loved them to the point they almost didn’t get brought to your event :) That’s great to hear and thanks for the shoutout in your post!

      Reply

  9. #
    59
    ashley — July 6, 2014 at 2:24 pm

    I’m wondering if I can sub honey for the sugar? Looking for a slightly healthier/less processed sweetener option…

    Reply

    • Averie Sunshine replied: — July 6th, 2014 at 6:01 pm

      No you cannot because the batter will become incredibly runny and soupy if you add honey (liquid) in place of sugar (dry).

      Reply

      • ashley replied: — July 12th, 2014 at 9:07 am

        Do you recommend cooking with any other alternatives to sugar such as sugar in the raw or stevia? I usually try to avoid white cane sugar unless it is for a special occasion or something.

        • Averie Sunshine replied: — July 12th, 2014 at 6:54 pm

          I haven’t tried these brownies with anything other than the way I wrote the recipe. I really don’t bake with anything other than real sugar because not everyone has access to specialty products and not that stevia is ‘special’ for me in my area, it may be for others. So I just use what’s the most common.

  10. #
    60
    Nia — July 20, 2014 at 1:07 pm

    do you think i can substitute peanut butter with nutella?

    Reply

    • Averie Sunshine replied: — July 20th, 2014 at 1:39 pm

      Not really because the textures/consistencies are different and with no flour, I fear that Nutella will become too liquidy, runny, and the brownies won’t hold together.

      Reply

  11. #
    61
    Taylor Locke — August 21, 2014 at 3:05 pm

    I made these for my colleagues today, and they were a huge hit! People wanted the recipe! So delicious!!! Thanks, Averie!

    By the way, I am not sure if it is just my computer, but the ingredient list and directions are showing up twice in the recipe.

    Reply

    • Averie Sunshine replied: — August 21st, 2014 at 8:30 pm

      Thanks for trying them and glad they were a huge hit and people wanted the recipe! Love stories like that!

      Thanks for the heads up about that weird glitch. About 6 months ago I had a string of about 1 month’s worth of recipes that showed up double and I thought I had fixed them all and just fixed this one – and hopefully that’s the LAST random one like that :)

      Reply

  12. #
    62
    Sam — September 18, 2014 at 10:48 am

    One of my room mates has been asking me to try a gluten free recipe, and I think I’ll give this one a go. I’m not sure though if I want to do the straight peanut butter on top. Does it overwhelm the chocolatey taste? Perhaps I’ll just do a bit less than you did in the pictures.

    Reply

    • Averie Sunshine replied: — September 18th, 2014 at 2:43 pm

      You can skip it all together if that’s better for you but no, I didn’t think it overwhelmed but maybe just do half the pan with, half without, if you’re concerned.

      Reply

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