Pb2 Flourless Fudgy Chocolate Brownies
Recipe Introduction
Craving fudgy greatness like PB2 Flourless Chocolate Brownies?
They are fudgy, peanut kissed and gloriously flourless.
Quick Hook
This takes the classic Flourless Chocolate Brownies idea.
It uses Powdered Peanut Butter for peanut punch.
Brief Overview
This twist grew from pantry swaps and curiosity.
The PB2 brand made powdered peanut butter popular.
Difficulty is easy for most home bakers.
Prep about 15 minutes, bake 20 25 minutes , chill briefly.
Total time about 55 80 minutes .
Makes 12 brownies in a 9x9 pan.
Main Benefits
Top perk is less peanut fat.
It’s a near gluten-free brownie recipe option.
Perfect for weeknight treats or a potluck win.
What makes it special is the dense, glossy top.
It’s a true example of Fudgy flourless brownies done right.
I once tried these midweek, tired and greedy.
My partner declared them “better than store-bought.”
As my grandma always said, life needs chocolate.
Why you’ll love it
The PB2 brownies recipe brings peanut notes without oil sludge.
Swap in a pinch of Chocolate Cardamom for warmth.
Try PB2 peanut butter swirl brownies for dramatic marbling.
This is also a neat answer for those asking "Resep Brownies?"
It’s a straightforward, forgiving method.
Big tip: don’t overbake the center.
I learned the hard way to watch the oven.
Cooling and a short chill make slicing easy.
Using a scale fixed my texture problems fast.
Now onto ingredients and tools.
Grab your PB2 powdered peanut butter , chocolate, eggs, and butter.
Let’s move to the ingredient list and step-by-step directions.
Ingredients & Equipment
Oh my gosh, I still get excited typing this. These are the essentials for the PB2 Flourless Fudgy Chocolate Brownies.
Fun hook: underbake by a minute and you’ll get fudgier results every time.
Main Ingredients
For the batter:
- Unsalted butter, melted — 6 tbsp (85 g) . Use fresh, pale butter.
- Bittersweet or dark chocolate, chopped 60 70% cacao — 4 oz (113 g) . Look for glossy bars, no white streaks.
- Granulated sugar — 3/4 cup (150 g) .
- Large eggs — 3 (about 150 g total).
- Pure vanilla extract — 1 tsp (5 ml) .
- PB2 powdered peanut butter (dry) — 1/2 cup (48 g) . Check the expiry for punchy peanut flavor.
- Unsweetened cocoa powder, sifted — 1/2 cup (50 g) .
- Fine sea salt — 1/4 tsp (1.5 g) .
- Instant espresso powder (optional) — 1/2 tsp (1 g) .
- Baking powder (optional) — 1/4 tsp (1 g) .
Optional mix-ins:
- Dark chocolate chips — 1/2 cup (85 g) .
- Rehydrated PB2 or natural peanut butter for swirls — 2 tbsp (30 g) .
I call these my go-to Flourless Chocolate Brownies. They’re great for when you want a gluten-free brownie recipe without sacrificing texture.
Seasoning Notes
Essential spice combos: a pinch of salt plus 1/2 tsp espresso boosts chocolate. Try a tiny pinch of ground cardamom for a Chocolate Cardamom twist.
For PB2 brownies recipe variations, add flaky sea salt on top.
Flavor enhancers and aromatics: vanilla and espresso lift cocoa. For a Moroccan vibe, add 1/8 tsp cardamom. Quick substitutions: powdered peanut butter can be swapped for powdered almond butter.
For regular peanut flavor, use 2 tbsp creamy peanut butter and reduce butter by 1 2 tbsp .
Equipment Needed
- 8x8 or 9x9-inch pan (20x20 or 23x23 cm).
- Parchment paper for lift out.
- Small saucepan or microwave safe bowl to melt chocolate.
- Whisk, rubber spatula, bowls.
- Measuring cups/spoons or kitchen scale.
- Cooling rack and toothpick.
Common household alternatives work fine. Use a metal bowl over a pot as a double boiler. A loaf pan can stand in for a square pan.
Honestly, I once forgot parchment. The brownies stuck. Learn from me and line the pan. These powdered peanut butter brownies are forgiving, but not magic.
Cooking Method
Fun fact: underbaked centers make the best fudgy brownies. I learned that the hard way. These PB2 Flourless Chocolate Brownies reward patience.
Prep Steps
Get your mise en place. Chop 4 oz (113 g) dark chocolate first. Measure 6 tbsp (85 g) melted butter.
Weigh 1/2 cup (48 g) PB2 and 1/2 cup (50 g) cocoa. Line a 9x9-inch pan with parchment. Keep bowls and whisk ready.
Time saving tip: melt chocolate while you whisk dry ingredients. That saves 15 minutes . Safety reminder: let melted chocolate cool to warm, not hot.
If too hot, it will scramble the eggs. Bold rule: allow a few minutes.
step-by-step Process
- Preheat oven to 350° F ( 175° C) . Prep the pan.
- Melt butter and chopped chocolate until smooth. Cool until just warm.
- Whisk in 3/4 cup (150 g) sugar. Add 3 eggs , one at a time. Stir in 1 tsp vanilla.
- Stir dry mix: PB2, sifted cocoa, 1/4 tsp salt, 1/2 tsp espresso, and 1/4 tsp baking powder.
- Fold dry into wet until just combined. Add 1/2 cup (85 g) chips or swirl rehydrated PB2.
- Bake 20– 25 minutes at 350° F ( 175° C) . Look for set edges and a glossy, crackled top. Center should wobble slightly. A toothpick should show moist crumbs.
- Cool 20– 30 minutes on rack. Chill 20– 30 minutes in fridge for neat slices.
Visual cues matter. You want a shiny top and slightly jiggle in the center. If there's wet batter, bake two more minutes.
Pro Tips
- Use a scale for chocolate and PB2 for consistent texture.
- Rehydrate 2 tbsp PB2 with 1 tbsp water for a peanut swirl.
- Shortcut: microwave chocolate in 20 30 second bursts. Stir each time.
Common mistakes: overbaking, overmixing, and adding hot chocolate to eggs. make-ahead option: bake, cool, then refrigerate up to 3 days or freeze slices for 1 month .
Honestly, these flourless brownies are my go-to when I crave fudgy flourless brownies with a hint of powdered peanut butter.
Try them with a scoop of vanilla. You’ll see why PB2 brownies recipe fans get hooked.
Recipe Notes PB2 Flourless Chocolate Brownies
I made these PB2 Flourless Chocolate Brownies for a dinner party once. Everyone loved them. Fun fact: 9 out of 10 friends said they couldn’t taste the missing flour.
Seriously, they thought it was regular brownies.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream. Add flaky sea salt on top. For a grown-up pairing, try a strong espresso or a milk stout.
Fresh raspberries or a tangy coulis cut the richness nicely. If you want a peanut kick, dollop rehydrated PB2 for PB2 peanut butter swirl brownies vibes.
Storage Tips
Cool completely before storing. Refrigerate in an airtight container up to 4 days. For neat slices, chill 20 40 minutes first.
Freeze wrapped brownies for up to 3 months. Thaw overnight in the fridge. Reheat gently for 10 15 seconds in the microwave.
Or let them sit at room temperature for an hour.
Variations
Want a vegan twist? Try flax eggs instead of large eggs. Expect a slightly different texture. Swap PB2 for powdered almond butter for nut-free flair.
For seasonal swaps, add orange zest in winter. Or fold fresh strawberries in summer. Love spice? A pinch of Chocolate Cardamom tastes heavenly.
Nutrition Basics
Each serving is about 200 kcal . Protein is roughly 5 g per square. Fat sits near 12 g. Carbs around 23 g.
These are flourless brownies , so they’re a solid gluten-free brownie recipe option. Powdered peanut butter cuts some fat compared to regular peanut butter.
That’s one big benefit.
A tiny tip: don’t overbake. Bake at 350° F ( 175° C) for 20 25 minutes . Remove while the center still wobbles.
The brownie will finish while cooling. Overbaking dries them out.
I’ve tried many takes on a PB2 brownies recipe. This one wins for fudgy texture and real peanut flavor. Powdered peanut butter brownies are a surprise hit.
If you want tweaks, ask me. Go ahead bake, taste, make it yours. You’ll nail these fudgy flourless brownies.
Frequently Asked Questions
What makes PB2 Flourless Chocolate Brownies fudgy even though there's no wheat flour?
The fudgy texture comes from a high ratio of chocolate, butter and eggs those ingredients give body and moisture while PB2 powdered peanut butter adds peanut flavour and dry structure without the gluten.
The trick is timing: pull them from the oven when the center still wobbles and let carryover heat finish them, then chill 20 30 minutes for clean, dense slices. Small touches like a pinch of espresso powder deepen the chocolate without tasting like coffee.
How can I avoid overbaking and tell when these brownies are perfectly done?
Look for a glossy, crackled top with set edges and a slightly wobbly center; a toothpick should come out with moist crumbs, not wet batter. Use an oven thermometer and start checking at 18 20 minutes remember convection ovens run hot so reduce time slightly and resist the temptation to keep baking for “just a minute.”
Can I make PB2 Flourless Chocolate Brownies gluten-free, lower sugar, or vegan?
These are effectively gluten-free because they contain no wheat flour, but always check the PB2 label for cross contamination warnings if you need strict gluten-free. For lower sugar, swap in a baking erythritol/monk fruit blend per the sweetener's conversion chart and use very dark chocolate; expect slightly different texture.
For a vegan attempt, try flax “eggs” and coconut oil in place of butter and eggs, but note fudginess and baking time will change treat it as an experiment and expect a denser result.
What are the best mix-ins and tasty variations for these brownies?
Classic options include dark chocolate chips, a rehydrated PB2 or peanut butter swirl, chopped roasted peanuts, or a pretzel crunch for contrast fold them in gently so the batter stays glossy.
For a grown-up twist, sprinkle flaky sea salt on top, or add a salted caramel drizzle when serving; if you want more peanut punch, rehydrate an extra tablespoon of PB2 and ripple it through before baking.
How should I store, refrigerate or freeze PB2 Flourless Chocolate Brownies for best texture?
Store at room temperature in an airtight container for up to 2 days, or refrigerate for 4 7 days chilling firms them and makes slicing neater. To freeze, cut into squares, wrap individually in parchment and foil or place in a freezer safe container for up to 3 months; thaw in the fridge or at room temperature and warm briefly if you want them gooey again.
Are PB2 Flourless Chocolate Brownies a healthier alternative to regular peanut butter brownies?
PB2 reduces peanut derived fat and calories compared with using full fat peanut butter, so these brownies are typically lighter on peanut fat while still delivering peanut flavour, but they still contain butter, chocolate and sugar roughly ~200 kcal per serving in this recipe.
If nutrition is a concern, reduce portion size, use higher cacao low-sugar chocolate and consider sugar substitutes; also be mindful of allergens as PB2 is peanut based.
Pb2 Flourless Fudgy Chocolate Brownies
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 200 kcal |
|---|---|
| Protein | 5 g |
| Fat | 12 g |
| Carbs | 23 g |
| Fiber | 2.5 g |
| Sugar | 18 g |
| Sodium | 120 mg |
