These flourless peanut butter brownies are a dream come true for anyone who loves a rich, fudgy dessert without the need for flour, butter, or oil. I use wholesome ingredients like pure maple syrup and natural peanut butter to create a decadent chocolate treat that also happens to be gluten-free and dairy-free. With a dense, gooey texture and deep chocolate flavor, these brownies are as satisfying as they are simple to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup peanut butter (smooth or crunchy, unsweetened)
1/2 cup pure maple syrup or honey
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons pure vanilla extract
1/2 cup chocolate chips (plus more for topping, optional)
2 large eggs
Directions
I preheat the oven to 325°F (160°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing it.
In a large bowl, I stir together the peanut butter, maple syrup, cocoa powder, salt, baking soda, and vanilla until the mixture is smooth and well combined.
I add the eggs one at a time, beating well after each addition.
Next, I fold in the chocolate chips to ensure they’re evenly distributed throughout the batter.
I pour the batter into the prepared pan, smoothing the top with a spatula. For extra chocolatey goodness, I sometimes sprinkle a few more chocolate chips on top.
I bake the brownies for 20–25 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs. I make sure not to overbake, so they stay fudgy.
Once done, I let them cool completely in the pan before slicing them into squares.
Servings and timing
This recipe makes 12 brownies.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Calories: Approximately 185 kcal per brownie
Variations
Nut-Free Version: I swap the peanut butter for sunflower seed butter for a nut-free option.
Extra Protein: I stir in a scoop of chocolate or vanilla protein powder with the cocoa for an added boost.
Double Chocolate: I use dark chocolate chips and add a handful of chopped dark chocolate for extra richness.
Spiced Version: I add a pinch of cinnamon or cayenne pepper for a warm or spicy twist.
Swirled Topping: I drizzle some almond butter or raspberry jam on top before baking for a fun visual and flavor twist.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge for up to a week. They also freeze beautifully — I wrap individual pieces and freeze for up to 3 months. To reheat, I pop a brownie in the microwave for about 15 seconds to bring back that warm, gooey texture.
FAQs
How do I know when the brownies are done baking?
I look for the center to be just set and a toothpick to come out with moist crumbs. If it’s completely clean, I may have overbaked them slightly.
Can I make these brownies vegan?
Yes, I can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), but the texture will be a bit softer and slightly less fudgy.
What kind of peanut butter works best?
I prefer using unsweetened, natural peanut butter. Either smooth or crunchy works well depending on the texture I want.
Can I use honey instead of maple syrup?
Absolutely — honey works as a 1:1 substitute and gives a slightly different flavor. I just make sure to use a high-quality one.
Do these taste like traditional brownies?
They’re richer and more fudgy than cakey brownies, with a hint of peanut butter. I find them more indulgent and satisfying despite being healthier.
Conclusion
These flourless peanut butter brownies are everything I want in a quick dessert: rich, chocolaty, naturally sweetened, and incredibly easy to make. Whether I’m baking for a gluten-free friend, looking for a healthier treat, or just craving something sweet and satisfying, this recipe always delivers. It’s the kind of dessert I feel good about sharing — and eating.
📖 Recipe:
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Flourless Peanut Butter Brownies
- Total Time: 35 minutes
- Yield: 12 brownies
- Diet: Gluten Free
Description
These flourless peanut butter brownies are rich, fudgy, and naturally sweetened with maple syrup or honey. Made without flour, butter, or oil, they’re a gluten-free, dairy-free dessert that’s easy to make and incredibly satisfying.
Ingredients
1 cup peanut butter (smooth or crunchy, unsweetened)
1/2 cup pure maple syrup or honey
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons pure vanilla extract
1/2 cup chocolate chips (plus more for topping, optional)
2 large eggs
Instructions
- Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, mix together the peanut butter, maple syrup (or honey), cocoa powder, salt, baking soda, and vanilla extract until smooth.
- Add the eggs one at a time, beating well after each addition.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula. Optionally, sprinkle extra chocolate chips on top.
- Bake for 20–25 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
- Allow the brownies to cool completely in the pan before slicing into squares.
Notes
For a nut-free version, substitute peanut butter with sunflower seed butter.
To add protein, stir in a scoop of chocolate or vanilla protein powder.
Use dark chocolate chips and chopped dark chocolate for a double chocolate variation.
Add a pinch of cinnamon or cayenne pepper for a spiced twist.
Drizzle almond butter or raspberry jam on top before baking for a swirled effect.
Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week. Freeze for up to 3 months.
To reheat, microwave for about 15 seconds for a gooey texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 13g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
