Who knew that flourless and Kosher for Passover, could be delicious?! Not me. Well, actually, kind of me. I love a flourless chocolate torte, and chocolate mouse happens to fit all of that criteria as well, but both of those items can be a bit too rich and decadent for the faint of heart.
In my opinion, flourless, gluten free, or kosher for Passover baked goods, usually equal yuck. I often find them grainy, dry, and flavorless. They just don’t satisfy my sweet tooth the way a good old fashioned, gluten-filled, baked good can.
So when I came across this recipe I was skeptical. I have been burned by similar recipes in the past and didn’t want to waste my time (or calories) on something not great.
Seriously though, these brownies are pretty damn good. They are super fudgy and peanut buttery with just the right amount of chocolate.
What makes them so good, you might ask? I would say it is the combo of peanut butter and chocolate. This combo is the tops. Also, of course, the peanut butter & chocolate drizzle on top helps a lot.
If you are curious about how to get such a beautiful drizzle, I highly recommend these little squeeze bottles. They are a little messy to fill but once they are filled they are a dream to use. They are great for drizzling chocolate (or peanut butter) on things, writing on cakes, and cookie decorating.
So if you need a new recipe for Passover, or maybe you are gluten-free, or just in the mood for a super-rich flourless brownie, this is your brownie!
Flourless Brownies
Equipment
- 8×8 Baking Dish
- Saucepan
- Large Mixing Bowl
Ingredients
Brownies
- ½ cup Unsalted Butter
- 2 cups Semi-Sweet Chocolate Chips or Chunks
- ½ cup Creamy Peanut Butter
- 4 large Eggs
- ½ cup Granulated Sugar
- ½ cup Unsweetened Cocoa Powder sifted
- 1 tbsp Vanilla Extract
- ½ tsp Salt
Drizzle
- ¼ cup Creamy Peanut Butter
- ¼ cup Semi-Sweet Chocolate Chips or Chunks
Instructions
- Prep an 8×8 inch pan with non-stick cooking spray and preheat oven to 350 degrees.
- In a medium saucepan on the stove melt butter, 2 cups chocolate chunks, and ½ cup peanut butter. Stir until smooth and set aside to cool a bit.*
- In a separate medium bowl combine eggs, sugar, cocoa, vanilla, and salt.
- Combine mixture with melted chocolate. To make sure the melted chocolate does not cook the eggs on contact add a bit of the melted chocolate to the egg mixture, which will help the eggs adjust to the temperature change.
- Transfer mixture to prepared pan and bake for 30-40 minutes until set and an inserted toothpick comes out mostly clean.
- Allow brownies to cool completely.
- Once brownies have cooled, prepare the drizzle by melting the remaining ¼ cup chocolate chunks and ¼ cup peanut butter in a microwave-safe bowl for about 1 minute or until you can stir it smooth. Drizzle over cooled brownies. Place in the fridge for about 10 minutes for the drizzle to set. Cut into bars and serve.**
