These peanut butter brownies are moist, rich and totally delicious! They’re low-carb, keto, gluten-free and dairy-free.
Peanut butter brownies are easy to make and downright delicious
Brownies are one of my most-loved desserts, and I know I’m not alone. Sometimes you want a good traditional brownie recipe, but other times you want something with a bit more than just chocolate flavor.
These peanut butter brownies are a recipe I turn to often, when I want something just a little more fun. There are so many fun ways you can further spice this recipe up too, adding chopped up peanut butter cups would be a fantastic addition!
Like all good brownies, these are moist, dense, rich and just a little crispy around the edges.
You just need a few minutes of time and a handful of simple ingredients to make these peanut butter brownies
To make this tasty recipe, you’ll need to preheat the oven to 350F.
You’ll also need the following ingredients:
- Cocoa powder
- Almond flour
- Granulated sweetener
- Unsalted butter
- Chocolate chips (half reserved for melting with the butter, and half for sprinkling into the batter)
- No sugar-added peanut butter
- Vanilla extract
First, you’ll want to mix the dry ingredients in one bowl. In a second microwave-safe bowl, add the unsalted butter and half of the chocolate chips and pulse in 20 second bursts until the chocolate chips have melted into the butter. Once fully melted, do not continue to microwave, or the chocolate will burn.
To the melted chocolate mixture, add the eggs and vanilla extract. Stir the wet ingredients into the dry ones and stir to combine. Add in the peanut butter and remaining chocolate chips and gently fold in. Make sure all the clumps have been removed from the peanut butter.
Pour mixture into a 5 in x 8 in baking dish lined with parchment paper. Drizzle with more peanut butter and sprinkle with more chocolate chips, if desired. Bake for 20-25 minutes. After this time, the middle may still look uncooked. That is ok. Remove it from the oven anyway, and set it somewhere to cool. Allow to cool fully before removing and slicing up.
Store at room temperature in an air-tight container for 3-4 days, or in the fridge for up to a week.
Can I substitute the almond flour for another type of flour?
The only other type of flour I have tested this recipe with is coconut flour, which absorbs approximately 4x as much liquid, so you will need to add only 3 tablespoons of coconut flour for this recipe. Be sure to allow the batter to sit for a few minutes after combining the wet and dry ingredients, as it absorbs the liquid slowly. If the batter seems a little dry, add a splash of dairy-free milk of your choice.
You may also enjoy:
Peanut Butter Brownies
- 1/4 cup cocoa powder
- 3/4 cup almond flour
- 3/4 cup granulated sweetener
- 1/4 cup melted unsalted butter (melt with the chocolate chips)
- 1/2 cup melted chocolate chips (melt with the butter)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup no sugar added peanut butter plus 2 tablespoons extra, for drizzling after baking, if desired
- 1/2 cup chocolate chips
- Preheat oven to 350F.
- Mix dry ingredients in a bowl. Add 1/2 cup chocolate chips and unsalted butter to a microwave safe bowl, and melt in 20 second bursts until melted. Do not continue microwaving after it melts.
- Add eggs and vanilla extract to the melted chocolate mixture. Stir to combine.
- Add the wet ingredients into the dry ingredients and mix to combine. Toss in the chocolate chips and peanut butter and gently fold in.. Add mixture to a 5×8 dish lined with parchment paper and smooth out. Top with a few more chocolate chips, if desired.
- Bake for 20-25 minutes. Do not continue to bake, even if it looks unfinished after 25 minutes. Remove from oven and allow to cool fully before cutting into pieces. Drizzle with more peanut butter, if desired. Store at room temperature in an air-tight container for 3-4 days, or in the fridge for up to a week.