These delicious chocolate peanut butter brownies are FLOURLESS, naturally sweetened, and only have FIVE ingredients. In the whole recipe! They’re like a peanut butter cookie and a brownie had a brookie baby.

I know it’s hard to imagine a layered chocolate peanut butter brownie only having FIVE total ingredients, but it’s true. I can’t tell you how happy I was to get this recipe nailed down for you.

Peanut butter cups are one of my favorite treats. So are brownies. It was only a matter of time before something like this showed up around here.

Trader Joe’s sells some peanut butter brookies (peanut butter cookie + brownie layered bar situation) that I LOVE. 

I wanted to make a version that was at least gluten free and naturally sweetened. (What I usually aim for when creating recipes for you.) 

In order for these to work without making every bowl in your kitchen dirty, it requires some tricky egg dividing, but I think we’ll be OK. More on that later.

What’s in Flourless Chocolate Peanut Butter Brownies

Here are the ingredients you’ll need for this chocolate peanut butter brownie recipe:

• dark chooclate 
• eggs
• coconut sugar
• peanut butter
• butter

Chocolate Brownie Layer

So, this brownie batter layer is actually a scaled down flourless chocolate cake recipe. If you’ve never had flourless chocolate cake — it’s rich and fudgy and completely. 

Another nice thing about flourless chocolate cake is that it’s naturally gluten-free and you can control the sugar content based on the chocolate you choose. 

First you’ll melt the butter and chocolate until it’s smooth. While it cools, get your eggs divided up.

Dividing the eggs

This recipe calls for 5 eggs. Each layer has 2 full egg plus part of another. 

For the brownie layer: 2 yolks go with the melted chocolate, 3 whites go in their own bowl

For the peanut butter cookie layer: 2 whole eggs plus 1 yolk go in one bowl.

I know this part seems like complicated and might require a little mental gymnastics, but it’s worth it. That extra divided egg is important. I tried the recipe without it and the texture of both layers wasn’t nearly as good.

Blend the brownie batter.

After the egg yolks are mixed with the melted chooclate & butter you’ll beat the egg whites and fold them in.

You’ll want to beat your egg whites to soft peak, meaning… if you lift the beaters, then whites will be stiff, but flop over a little at the tips. 

Hard peak means the whites will stand straight up. Taking them just to soft peak gives them a little more flexibilty when you fold them into the melted chocolate. You don’t want them overbeaten or the brownie texture will be off.

Set this aside while you work on the peanut butter cookie layer.

Make the Peanut Butter Cookie Layer

This recipe is based on the ones that are all over the internet using just peanut butter, and egg, and some sugar. I used creamy peanut butter, but you can use chunky or a natural peanut butter if it’s well mixed.

Just beat everything together! I’ll be really thick.

Press it into an 8-in square baking pan lined with parchment or prepped with nonstick spray.

Now pour the brownie batter on top. 

Why didn’t I have you make the peanut butter layer first?

Then you’d have to wash your beaters before you whip your egg whites. You’re welcome!

Can I put a peanut butter swirl on top?

I’d be really careful about doing this. If you disturb that brownie batter too much you’ll end up flattening the egg whites and the texture won’t be the same. 

If you do it, warm the peanut butter a little to soften it so it’ll be a tad runny, then drizzle it carefully without needing to manually swirl it later.

Are These Easy Chocolate Peanut Butter Brownies Healthy?

Well, that entirely depends on your definition of healthy and your comfort level with sweeteners.

This recipe is gluten-free, grain-free, naturally sweetened with coconut sugar. And the only dairy is a little butter (depending on the chocolate you use).

It’s not low-carb or paleo friendly (because of the peanut butter). But it’s a slighly better alternative to a regular brownie that usually contains white sugar and white flour.

Can I use almond butter in place of peanut butter?

Sure! Just make sure the almond butter is smooth and has the same consistency as smooth or crunchy peanut butter. Some types of almond butter can be really thick.

Can I use something other than coconut sugar?

I’d recommend another granulated sweetener, like brown sugar, maple sugar, or a monkfruit-based sweetener. Don’t use a liquid sweetener or it will dramatically alter the texture of this layer.

How to store brownies with peanut butter?

Once they’ve cooled, store these peanut butter chocolate brownies in an airtight container at room temperature. Eat them within 4-5 days for best flavor and texture.

More Easy Dessert Recipe with Peanut Butter on Perry’s Plate

If you like these Flourless Chocolate Peanut Butter Brownies, try one of these other peanut butter desserts!

Chewy Gluten Free Peanut Butter Oatmeal Cookies

Flourless Peanut Butter & Jelly Bars

Gooey Peanut Butter Chocolate Lava Cakes

Peanut Butter Protein Bites

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If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!