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.
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.
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.
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.
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.
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.
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.
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 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.
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
- Preheat oven to 300F. Line a 9×9-inch pan with foil, spray with cooking spray; set aside.
- 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.
- 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.
- Whisk mixture until smooth. If necessary, heat in 10-second bursts until mixture can be whisked smooth.
- Add the eggs, sugar, vanilla, and whisk until smooth.
- Add the cocoa, optional espresso granules, and whisk until smooth.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- 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.
- 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.
- 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.
- 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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Soft and Chewy Brownie Cookies – Nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate