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
