I’ll admit it, almost every night after dinner I get a craving for anything sweet, especially chocolatey stuff. So the other night I made these flourless brownies to test out for the blog. I let my husband try one before me and he was speechless, it’s seriously that good. These brownies are made with almond meal (yes, they are gluten-free!) but my special ingredient is chocolate peanut butter (Amazon Affiliate link). You have to try this out, chocolate peanut butter is so delicious and works really well in brownies.
The consistency is fudge-like and moist with a crisp exterior and my favorite parts are the crunchy edges! Serve slightly warm (I nuke mine for a few seconds before serving) with a scoop of vanilla ice cream. For another flourless brownie, check out this recipe made with soy flour.
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Flourless Peanut Butter Chocolate Brownies
- 1/2 cup coconut oil or butter, melted
- 3/4 cup chocolate peanut butter
- 1/2 cup light brown sugar, packed
- 3 tablespoons agave nectar
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup almond meal
- 1 tablespoon ground flaxseed (optional)
- 1/4 cup chocolate chips
Preheat oven to 350°F. Lightly grease a 9×13 inch pan and set aside.
In a bowl, add the melted coconut oil (or butter), chocolate peanut butter, brown sugar, agave, vanilla, eggs, almond meal and flaxseed. Mix until smooth, then stir in the chocolate chips. Pour batter into the prepared pan and bake for 20-25 minutes, until the middle jiggles and brownies are moist. Cool completely before cutting into squares.
Total Time: 30 minutes
Yield: makes 6-8 servings
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