These no-bake peanut butter brownies are gluten free and vegan. They’re perfect if you’re looking for nutrient-rich dessert recipes, like this quick and easy protein powder chocolate pudding, which is another yummy option.
Ingredients and Substitutions
These brownies are made with powdered peanut butter, which acts as a flour replacement in this gluten-free treat. It’s made by pressing roasted peanuts to remove a significant portion of the fat, then grinding the remaining solids into a fine powder. If you have trouble finding it at your local grocery or health food stores, it’s easy to find online.
Creamy natural peanut butter adds richness and a satisfying texture to these brownies. Just make sure it doesn’t contain added sugar or salt.
Dark chocolate works best in this recipe because it’s less likely to seize when mixed with the other ingredients than sweeter varieties of chocolate like milk or white chocolate.
How to Make No-Bake Peanut Butter Brownies
Add the unsweetened powdered peanut butter, creamy natural peanut butter, boiling water, maple syrup, and salt to a large mixing bowl, then mix until combined.
Melt the chocolate using your preferred method:
Stovetop: Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from heat.
Microwave: Heat in 20-second bursts, stirring between each, until melted.
Transfer the melted chocolate to the mixing bowl with the other ingredients, then mix until combined (the batter will be quite thick—similar to cookie dough).
Transfer the batter to a 9-inch loaf pan lined with parchment paper, then use your hands to press in an even layer (the batter will be sticky so I recommend wearing kitchen gloves to make this easy).
Refrigerate for 1 hour before removing from the pan and slicing.
No-Bake Peanut Butter Brownies Recipe (Gluten Free and Vegan)
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 1 cup unsweetened powdered peanut butter
- 1/4 cup creamy natural peanut butter
- 1/2 cup boiling water
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 cup chopped dark chocolate
Instructions
- Add 1 cup unsweetened powdered peanut butter, 1/4 cup creamy natural peanut butter, 1/2 cup boiling water, 2 tablespoons maple syrup, and 1/4 teaspoon salt to a large mixing bowl, then mix until combined.
- Melt 1 cup chopped dark chocolate using your preferred method:Stovetop: Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from heat.Microwave: Heat in 20-second bursts, stirring between each, until melted.
- Transfer the melted chocolate to the mixing bowl with the other ingredients, then mix until combined (the batter will be quite thick—similar to cookie dough).
- Transfer the batter to a 9-inch loaf pan lined with parchment paper, then use your hands to press in an even layer (the batter will be sticky so I recommend wearing kitchen gloves to make this easy).
- Refrigerate for 1 hour before removing from the pan and slicing.
Notes
- Store in an airtight container in the fridge for up to up to five days or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
