Chocolate peanut butter brownies that are no bake and will melt in your mouth! An easy healthy treat for the whole family, and very kid-friendly.
Creamy chocolate peanut butter brownies with a fudge ganache top that are easy to make, naturally vegan and gluten-free! Each bar makes the perfect morning or afternoon energy bar. And just like my in healthy brownies and my peanut butter oatmeal bars, the flavor of peanut butter is Reese-cup strong.
Why You'll Love This Recipe
There are so many reasons to love this recipe!
1. The bars are no bake and easy to make in a processor or blender.
2. They can be made ahead and easily stored for weeks.
3. They are delicious for all eaters, but easily and naturally vegan, gluten-free, and dairy free.
4. Each bar is loaded with protein and mood-boosting magnesium to push you through your day.
For equipment, you'll need a loaf pan with parchment that hangs over the long sides so you can lift the loaf of bar up and out.
For ingredients, you'll need:
Peanut Butter: Make sure to use natural.
Almond flour: This flour provides a cake-like quality to this no bake bar, and is packed with protein and fiber.
Cocoa powder: Necessary of course to make the brownie chocolate flavored. You can use cacao powder to boost the nutrition higher; I have begun using cocoa powder in my treats lately because cacao powder is becoming so expensive and hard to find.
Walnuts: Not really necessary, but they are such a brain food, I love to toss them in where I can.
Maple syrup: Just a touch to sweeten.
Dark chocolate ganache: A thick creamy fudgy top created by mixing canned coconut milk and melted chocolate chips.
How to Make
The detail recipe and video is at the bottom of the post, but here is a general review of the steps.
Step 1. In a food processor, mix all ingredients. The crust should be like a cross between a cookie dough and a batter. Lessen the water if you want the crust to be more crumbly. You might want to taste-test at this point. Depending on the cocoa you use, it might need more sweetening with maple syrup.
Step 2. Press into a loaf pan lined with parchment paper.
Step 3. Melt the chocolate chips, heat the coconut milk if needed, pour the two together and stir until creamy. Pour the chocolate over the nut butter layer and freeze until set.
Tips To Make
1. Do not refrigerate the can of full fat coconut milk before using it to make the ganache. And be sure to shake it up well before opening the can for this recipe.
2. The amount of chilling depends on what you want to do with them. If you want a perfect slice, you might want to chill up to 30 minutes in the freezer. But no longer than that. Store them refrigerated for best texture.
3. This batter cannot be baked as it won't rise.
How to Store
Store in the refrigerator, they last a week or longer. Or freeze for three months.
Why Does Chocolate and Peanut Butter Taste Good?
The reason chocolate and peanut butter tastes so good together is called "Dynamic Sensory Contrast", according to this article. Apparently our taste buds react when these two flavors come together and literally make our emotional triggers swoon.
What Kind Of Peanut Butter Works Best?
The natural peanut butter that has only nuts in the ingredients works best here. You are building a nutritious brownie, so don't ruin it with Jif or other commercial peanut butters that are actually more sugar than peanuts. Sorry if you actually like Jif, my daughter does so it's a constant battle which you are seeing play out here, lol.
How Healthy Are These Chocolate Peanut Butter Brownies?
The chocolate in this recipe is an important source of nutrition so choose carefully. You'll want a chocolate chip or chocolate bar that has at least 60% cacao to reap the benefits of dark chocolate which include boosts to digestion, sleep and mood, as well as fiber. I use Enjoylife chocolate chips because they are dairy-free and free of allergens. And the cocoa powder here is equally important both for flavor and nutrients. Hershey's, Valhrona, even 365 brand are terrific.
I mentioned earlier the importance of using a peanut butter that has only nuts in the ingredient list. That's because the peanut butter you choose will provide loads of essential vitamins and minerals, including zinc and vitamin E. Both are so important for the immune system, blood healthy, muscle repair and beauty restoration.
I sweeten this recipe with maple syrup, but you can choose the liquid sweetener you like best.
Other Peanut Butter Recipes
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Chocolate Peanut Butter Brownies
- ⅓ cup peanut butter (or any natural nut or seed butter)
- 1 ½ cup almond flour
- 3 tablespoon unsweetened cocoa powder
- ¼ cup walnuts (optional)
- 4 tablespoon maple syrup
- ¼ cup water (reduce to 2 tablespoon to make the crust less fudgy and more crumbly)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Line a loaf pan with parchment paper
- In a food process, mix all ingredients. The crust should be like a cross between a cookie dough and a batter. Lessen the water if you want the crust to be more crumbly.⅓ cup peanut butter, 1 ½ cup almond flour, 3 tablespoon unsweetened cocoa powder, ¼ cup walnuts, 4 tablespoon maple syrup, ¼ cup water, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon salt
- You might want to taste-test at this point. Depending on the cocoa you use, it might need more sweetening with maple syrup.
- Press into the lined pan. Fold the two sides of over-hanging parchment down and press to flatten the crust with a spatula or your hand.
- Set in freezer while you make the ganache top.
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 dark chocolate, ½ cup full fat coconut milk
- Pour the chocolate over the crust, and smooth with a spoon.
- Freeze uncovered for 15-30 minutes. You can slice them pretty quickly but if you want perfectly square slices, freeze for the full 30 minutes.
- Store in the refrigerator for a week or more.