If there’s one bake I always come back to, it’s brownies—and these flourless peanut butter brownies are easily one of my favourites. They’re rich, fudgy, perfectly chocolatey and have beautiful swirls of creamy peanut butter running through every bite. I love making these when we’re craving something sweet but I still want to use wholesome ingredients that leave you feeling satisfied. They’re naturally gluten-free thanks to the ground almonds, sweetened with honey instead of refined sugar, and they disappear just as quickly whether I’m making them for the kids, friends popping over, or simply to enjoy with an afternoon coffee.
If you’ve been enjoying my healthier dessert recipes, this one fits perfectly alongside my Vegan Chocolate Mousse, Chocolate Chia Pudding, Raspberry Protein Pudding and Vanilla & Coconut Truffles. They’re all simple recipes that satisfy a sweet tooth while using everyday ingredients.
Why You’ll Love This Recipe
- Naturally gluten-free
- Rich, fudgy texture
- Easy to make in one bowl
- Sweetened with honey
- Packed with protein and healthy fats
- Perfect for meal prep or freezing
- Great as a healthier dessert or afternoon snack
Ingredients
Water – Helps combine the ingredients into a smooth, thick brownie batter.
Ground almonds – The base of these brownies, keeping them naturally gluten-free while creating a rich, moist and fudgy texture.
Eggs – Help bind the mixture together and give the brownies their soft, chewy structure.
Honey – Naturally sweetens the brownies while adding moisture and a subtle floral sweetness.
Unsweetened cocoa powder – Provides an intense chocolate flavour without added sugar.
Dark chocolate chips – Melt into the brownies for delicious pockets of gooey chocolate in every bite.
Peanut butter – Swirled through the top for a creamy, nutty finish that pairs perfectly with the rich chocolate.
Vanilla extract – Enhances the chocolate flavour and adds warmth to the bake.
Baking soda – Gives the brownies just enough lift while keeping them wonderfully fudgy.
Salt – A small pinch balances the sweetness and brings out the chocolate flavour.
How to Make Flourless Peanut Butter Brownies
Step 1
Preheat your oven to 160°C (325°F). Grease and line a 9×9-inch baking tin with baking paper.
Step 2
In a medium bowl, whisk together the eggs, water, honey and vanilla extract until smooth.
Step 3
In a separate large bowl, combine the ground almonds, cocoa powder, salt and baking soda.
Step 4
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Step 5
Fold through the dark chocolate chips.
Step 6
Pour the batter into the prepared baking tin.
Step 7
Spoon the peanut butter over the top and gently swirl it into the batter using a knife or fork.
Step 8
Bake for 30 minutes, or until a skewer inserted into the centre comes out mostly clean.
Step 9
Allow the brownies to cool in the tin for around 30 minutes before slicing into 12 squares.
Tips & Variations
Store leftovers in an airtight container for up to 4 days at room temperature, up to a week in the fridge, or freeze for up to 3 months.
For extra fudgy brownies, avoid overbaking. The centre should still look slightly soft when you take them out of the oven—they’ll continue to set as they cool.
Use smooth or crunchy peanut butter depending on your preference. Crunchy peanut butter adds a lovely bit of texture.
Add chopped nuts such as walnuts or pecans for extra crunch and healthy fats.
Make them dairy-free by using dairy-free dark chocolate chips.
Swap the peanut butter for almond butter or cashew butter if you prefer a different nutty flavour.
Boost the chocolate flavour by stirring a teaspoon of espresso powder into the batter. It won’t taste like coffee but will make the chocolate even richer.
Add a sprinkle of flaky sea salt before baking to create the perfect sweet and salty finish.
Serve warm with a spoonful of Greek yoghurt, vanilla ice cream or fresh berries for an indulgent dessert.
If you’re building a freezer full of healthier desserts, pair this with my Chocolate Chia Pudding for chocolate lovers, or keep a batch of Vanilla & Coconut Truffles in the fridge for easy grab-and-go sweet treats.
Looking for more fruity desserts? My Kiwi Chia Protein Pudding and Raspberry Protein Pudding are both perfect make-ahead options packed with fresh fruit and protein.
Frequently Asked Questions
Are these brownies gluten-free?
Yes! They’re made with ground almonds instead of wheat flour, making them naturally gluten-free.
Can I use almond flour instead of ground almonds?
Yes. Finely ground almond flour works perfectly.
Can I replace the honey?
Absolutely. Maple syrup can be substituted for a slightly different flavour.
Why are my brownies still soft in the middle?
They continue to set as they cool, so don’t worry if they’re slightly soft when you remove them from the oven.
Can I freeze these brownies?
Yes. Slice first, then freeze individually for easy snacks.
Ingredients
- 2 large eggs
- 60 ml water
- 90 g ground almonds
- 35 g cocoa powder
- ⅛ tsp salt
- ¾ tsp baking soda
- 175 g honey
- 1 tsp vanilla extract
- 90 g dark chocolate chips
- 85 g peanut butter
Instructions
- Preheat oven to 160°C (325°F) and line a 9×9-inch baking tin.
- Whisk together the eggs, water, honey and vanilla.
- Mix the ground almonds, cocoa powder, salt and baking soda.
- Combine the wet and dry ingredients.
- Fold in the chocolate chips.
- Pour into the tin.
- Swirl the peanut butter over the top.
- Bake for 30 minutes.
- Cool for 30 minutes before slicing into 12 brownies.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Alternatively, refrigerate for up to 1 week.
- These brownies also freeze beautifully for up to 3 months. Simply thaw at room temperature before serving.
Nutrition
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