These Peanut Butter Brownies are everything I crave in a dessert: rich, fudgy, and swirled with creamy peanut butter. Each bite melts in my mouth and balances deep chocolate flavor with just the right amount of sweetness. They’re made with wholesome ingredients and come together quickly, making them one of my favorite easy treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter
1/2 cup maple syrup or agave syrup
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/4 cup chocolate chips (optional)
1/4 cup crushed peanuts (optional)
Directions
I start by preheating my oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper.
In a microwave-safe bowl, I warm the peanut butter and maple syrup together for about 30–45 seconds, then stir them until smooth.
In a separate large bowl, I whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt.
I add the eggs and vanilla extract to the dry ingredients and stir everything together.
Then I pour in the warm peanut butter mixture and mix until it’s fully incorporated.
If I’m in the mood for extra texture, I fold in some chocolate chips and crushed peanuts.
I spread the batter evenly into the prepared baking pan.
I bake the brownies for 18–22 minutes, or until a toothpick comes out with just a few moist crumbs.
After baking, I let the brownies cool completely before cutting them into squares.
Servings and timing
This recipe yields 9 to 12 servings, depending on how big I slice them. It takes about 10 minutes to prepare and 18–22 minutes to bake, giving me a total time of roughly 30 minutes. Each serving comes in around 210 kcal.
Variations
I sometimes swap the peanut butter for almond or cashew butter for a different nutty twist.
To make it fully vegan, I replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
If I want a more intense chocolate flavor, I stir in extra cocoa powder or top with melted dark chocolate.
I’ve even added a swirl of raspberry jam for a sweet and tangy contrast.
Storage/Reheating
I store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If I want that just-baked feel, I reheat a square in the microwave for about 10–15 seconds.
FAQs
What can I use instead of almond flour?
I usually stick to almond flour for its texture, but if I’m out, finely ground sunflower seed flour or hazelnut flour makes a decent substitute.
Can I freeze these brownies?
Yes, I freeze them in a single layer and once they’re solid, I store them in a freezer-safe bag. They keep for up to 2 months. I just thaw one overnight or microwave it for a quick treat.
Are these brownies vegan?
Not by default, but I make them vegan by swapping out the eggs for flax eggs and ensuring the chocolate chips are dairy-free.
Can I make this without coconut flour?
Coconut flour gives these brownies a unique texture and helps absorb moisture, but I can try replacing it with 2–3 times more almond flour. The consistency may be a bit softer.
How do I know when the brownies are done?
I insert a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, they’re ready. I avoid overbaking to keep them fudgy.
Conclusion
These Peanut Butter Brownies are my go-to when I want something rich, chocolatey, and satisfying without spending hours in the kitchen. They’re simple, adaptable, and always a hit. Whether I make them for myself or to share, they never last long—and that’s the best compliment a brownie can get.
📖 Recipe:
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Peanut Butter Brownies
- Total Time: 30 minutes
- Yield: 9–12 servings
- Diet: Gluten Free
Description
These Peanut Butter Brownies are rich, fudgy, and swirled with creamy peanut butter. Made with almond flour, coconut flour, and maple syrup, they’re a gluten-free treat that’s easy to prepare and perfect for dessert lovers.
Ingredients
1/2 cup peanut butter
1/2 cup maple syrup or agave syrup
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/4 cup chocolate chips (optional)
1/4 cup crushed peanuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a microwave-safe bowl, warm the peanut butter and maple syrup together for 30–45 seconds. Stir until smooth.
- In a separate large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt.
- Add the eggs and vanilla extract to the dry ingredients and stir until combined.
- Pour in the warm peanut butter mixture and mix until fully incorporated.
- If desired, fold in chocolate chips and crushed peanuts.
- Spread the batter evenly into the prepared baking pan.
- Bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool completely before cutting into squares.
Notes
To make it vegan, replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
Swap peanut butter with almond or cashew butter for variation.
Top with melted dark chocolate or swirl in raspberry jam for extra flavor.
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 9g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
