When I discovered I had a gluten sensitivity, it meant a huge shift in the way that I cooked. I used to eat breakfasts filled with flour — homemade pancakes, biscuits, waffles, French toast and plain toast from our homemade bread. We had homemade rolls and bread at lunch and dinner, and we usually had some type of dessert daily, which was often made with wheat flour. Although I ultimately realized that I didn’t have to eat carbs at every meal, I did continue to look for some good dessert replacements that we could have on special occasions. Cutting back on sugar was another goal, as I realized that it made me crave carbs.
I developed this recipe based upon one that used almond butter, but since I’m also sensitive to almonds, the original recipe didn’t work for me. Plus, almond butter costs about three times as much as peanut butter, so this recipe is also more thrifty than the original. But if you have a problem with peanuts, feel free to substitute almond butter. I’ve used peanut butter in a jar, as well as the freshly ground peanut butter, and I found the result to be more cakey and crumbly with the jarred peanut butter, so that’s why I recommend the freshly ground peanut butter.
For a little added decadence, you can also fold in some chocolate chips or nuts.
One thing I love about this recipe is that other than the small amount of maple syrup in here, it’s really not bad for you. It’s basically peanut butter and eggs with some chocolate for flavor.
Even though this recipe is gluten free, I’d still be making it if I could magically consume gluten again tomorrow because it’s healthier than its flour-filled cousin, and it’s delicious. I’ve fed this to guests many times with rave reviews.
Peanut Butter Brownies
- 1 cup freshly ground peanut butter
- 1/3 cup maple syrup
- 1 egg
- 2 tbsp. melted butter
- 1/3 cup cocoa powder
- 1/2 tsp. baking soda
- If your local supermarket doesn't have freshly ground peanut butter, you can grind your own by putting peanuts into a food processor and processing until it looks like peanut butter.
- Preheat oven to 325 degrees Fahrenheit.
- Put peanut butter, maple syrup, egg, and butter into a mixing bowl, and mix until well blended.
- Add cocoa powder and baking soda and mix until it is the consistency of smooth cookie dough.
- Butter a 9-inch by 9-inch baking pan and press dough into it.
- Bake for 20 to 23 minutes.
4 thoughts on “Flourless Peanut Butter Brownies”
Can you use honey instead of maple syrup?
Yes, you can swap out honey 1:1 with maple syrup and get a similar level of sweetness and texture. However, maple syrup is usually a little easier on your blood sugar, if you happen to be one of those people who has trouble with low blood sugar crashes after eating sweets.
The first time I made this, I think my fresh ground peanut butter was too dry, and the brownies turned out hard and dry. Which is ok with a cup of tea, but I’m sure they aren’t supposed to be like that!
The second time, I added a mashed banana, and used 1/4 cup honey instead of the maple syrup. It was much better, albeit more like cake than brownies. Sorry for messing with your recipe, Deborah, but that’s how it worked for me!
I just got some almond butter that is much creamier, so I’ll try the original recipe again.
I love peanut butter and chocolate, so the flavour is amazing! Thanks for sharing this recipe
No worries! I’m glad you tried it. I’ve noticed that different brands of peanut butter create different textures. Once you find a type of peanut butter that works for you, go with it!