Peanut Butter and Chocolate Flourless Brownies
These Peanut Butter and Chocolate Flourless Brownies are rich, fudgy, and packed with nutty, chocolatey goodness. Perfectly easy and gluten-free!
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- 9x13 inch baking pan
- Parchment Paper
- Medium Saucepan
Ingredients
- 1 cup unsalted butter
- 2 cups semi-sweet chocolate chips
- 1/2 cup creamy peanut butter heaping
- 2 tablespoons brewed coffee
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened natural cocoa
- 1 teaspoon instant espresso granules optional
- 1 cup semi-sweet chocolate chips for mixing into batter
- 1/2 cup creamy peanut butter to swirl into batter
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan, melt the unsalted butter and 2 cups of semi-sweet chocolate chips together over low heat. Stir frequently until smooth and fully combined. Remove from heat and let cool slightly.
- Once the chocolate mixture has cooled, whisk in the creamy peanut butter and brewed coffee until smooth.
- Add the eggs one at a time, whisking well after each addition to achieve a nice, airy texture.
- Stir in the granulated sugar and vanilla extract until fully incorporated.
- Sift the unsweetened cocoa powder and optional instant espresso granules into the mixture. Fold gently until just combined.
- Fold in the additional 1 cup of semi-sweet chocolate chips until evenly distributed throughout the batter.
- Pour the brownie batter into the prepared pan. Drizzle the remaining 1/2 cup of creamy peanut butter over the top and use a knife to swirl it into the batter for a beautiful marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 15 minutes before lifting them out using the parchment paper. Cut into squares and enjoy!
Notes
- Store brownies in an airtight container at room temperature for up to 5 days to keep them fresh.
- Freeze individual brownies wrapped in plastic wrap for up to 3 months.
- Microwave brownies for 10-15 seconds to enjoy warm, or allow to thaw at room temperature.
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Try adding chopped nuts or a sprinkle of sea salt on top before baking for extra texture and flavor.