These no bake healthy chocolate peanut butter brownies melt in your mouth with a peanut butter flavor and soft chocolate ganache top. These dairy free, gluten free brownies need only 5 ingredients and 20 minutes.
Creamy no bake chocolate peanut butter brownies with a fudge ganache top that are easy to make, naturally vegan and gluten-free! Each bar had the flavor of a Reeses cup and a soft 2-ingredient frosting top. No oven needed, and ready in 20 minutes.
👉 Similar peanut butter treats: peanut butter oatmeal smoothie, snickers chia pudding , edible peanut butter cookie dough, and peanut butter oatmeal bars.
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Why You'll Love Peanut Butter Brownies
- No bake & quick: Ready in 10 minutes—just press, top, and chill.
- Wholesome ingredients: Naturally vegan, gluten-free, and dairy-free.
- Perfect energy boost: Packed with protein and mood-lifting magnesium.
- Budget-friendly: Only 5 pantry staples, no fancy ingredients needed.
Ingredients
- Peanut Butter: Natural creamy peanut butter works best. (Mainstream brands like Skippy work too but add extra sugar.)
- Almond flour: Adds structure, protein, and a soft cake-like texture.
- Cocoa powder: Use unsweetened cocoa for rich chocolate flavor.
- Walnuts: Add healthy fats and a chewy texture.
- Chocolate ganache: Made with melted chocolate chips and canned coconut milk.
See the recipe card for full information on ingredients and quantities.
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How to Make Peanut Butter Brownies
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1. Add ingredients to a food processor. Process together the peanut butter, almond flour, cocoa, walnuts, and maple syrup.
Step 2. Add flavors such as vanilla and cinnamon if needed. Add water or milk up to ¼ cup to create a malleable texture. Adjust sweetness with extra maple syrup if needed.
Step 3. Press into a loaf pan lined with parchment paper. Flatten with fingers or a spatula.
Step 4. Make the chocolate ganache: Melt the chocolate chips in microwave. Heat can of coconut milk in a pot of boiling hot water. Add the milk to the melted chips and stir until creamy. Pour over the brownie base. Freeze for 15 minutes until set.
Recipe Tips
- Don’t refrigerate coconut milk before using—open it and set it in a pot of boiling water for 1-2 minutes, stirring to combine the solids and liquid.
- For clean cut brownie slices, chill for 30 minutes before slicing.
- Make them sweeter? Add 1–2 tablespoons extra maple syrup or a splash of vanilla.
How to Store
Store the bars sliced or unsliced covered in the refrigerator for a week. Freeze for three months.
FAQS
Yes! They’re free of refined sugar, flour, and butter—loaded with healthy fats, protein, and fiber.
No—this batter is designed for a no bake recipe and won’t rise in the oven.
Absolutely. Double ingredients and use an 8x8-inch pan.
It’s a perfect balance of sweet, salty, and creamy textures—plus the fats in peanut butter make chocolate even richer.
Other Brownie Recipes
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Chocolate Peanut Butter Brownies (no bake)
Ingredients
Brownie
- ⅓ cup peanut butter
- 1 ½ cup almond flour
- 3 tablespoon cocoa powder
- ¼ cup walnuts
- 4 tablespoon maple syrup
Optional
- ¼ cup water or milk, as needed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
Chocolate ganache top
- 1 cup chocolate chip
- ½ cup full fat coconut milk (from a can, not refrigerated, shaken, or use your favorite milk)
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Instructions
Prep
- Line a loaf pan with parchment paper
Make brownie
- In a food process, mix all ingredients. The crust should be like a cross between a cookie dough and a batter. Add water or milk if needed to make crust more malleable, up to ¼ cup. Taste test and add more maple syrup if needed.⅓ cup peanut butter, 1 ½ cup almond flour, 3 tablespoon cocoa powder, ¼ cup walnuts, 4 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon salt
- Press the batter into the lined pan.
Make ganache top
- Add the chocolate chips to a pyrex measuring cup. Microwave the chips for 1 minute. Stir them until most chips are melted.Meanwhile, open the can of coconut milk. If the milk has separated, set the open can into a pot of hot to boiling water and stir the contents of the can until the coconut milk is smooth.
- Pour ½ cup of coconut milk into the melted chips and stir until velvety smooth.1 cup chocolate chip, ½ cup full fat coconut milk
- Pour the chocolate over the crust, and smooth with a spoon.
- Freeze uncovered for 15 minutes or more until you can slice them.
- Store in the refrigerator for a week or more.
Pierrette Ritchie says
Can't wait to try your brownie recipe.
Dee Dine says
Thank you for commenting that! I assume you mean these 4 ingredient no bake brownies? I think you'll love them!