Description
Thick and fudgy flourless peanut butter brownie rounds made with natural ingredients, rich chocolate flavor, and a chewy, dense texture – a naturally gluten-free treat.
Ingredients
Units
Scale
- 1 cup peanut butter (smooth or crunchy)
- 1/2 cup maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup chopped peanuts or walnuts (optional for texture)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup mini chocolate chips or chopped dark chocolate
- Melted chocolate for drizzling (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin or individual tart pans for round brownie shapes.
- In a large bowl, stir together the peanut butter and maple syrup until smooth.
- Add in cocoa powder, almond flour, baking soda, salt, and vanilla. Mix until well combined.
- Fold in chocolate chips and chopped nuts (if using).
- Divide the batter evenly into the prepared tins, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let cool in the pan before removing. Drizzle with melted chocolate once cooled for an extra touch.
Notes
- Use natural peanut butter for a more wholesome option.
- Brownies will firm up as they cool – avoid overbaking.
- Great for meal prep or make-ahead desserts.
- Store in an airtight container at room temperature or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 brownie round
- Calories: 210
- Sugar: 10g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
