Flourless Brownies
These brownies might lack flour but they do not lack flavor. They are rich and chocolatey and are the perfect sweet treat.
Equipment
- 8x8 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 8x8 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.**
Notes
Adapted from Creme De La Crumb
*You can also do this in the microwave in a microwave-safe bowl for about 2 minutes, stir, then 30-second increments, stirring in between, until melted.
**These will keep for a few days. I refrigerated them because sometimes I like cold brownies, and they were delish!