Eggless Peanut Butter Brownies
Total time1 hr
Prep time15 min
Cook time25 min
4.5(22)
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Learn more →Ingredients
16 servings
For the brownies
- ½ cup dark chocolate chips (70% cacao or higher)
- ¼ cup coconut oil
- ½ cup natural peanut butter (no added sugar or oil)
- ⅓ cup maple syrup
- 2 tbsp coconut sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup almond flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
For the swirl
- ¼ cup natural peanut butter, warmed until pourable
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
Combine the dark chocolate chips and coconut oil in a medium saucepan over low heat, stirring frequently until fully melted and smooth, about 3–4 minutes. Remove from heat.
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