These no bake peanut butter brownies are decadent and so fudgy, with a no bake texture that melts in your mouth. These easy 5-ingredient brownies can be made in 10 minutes with no long chilling time! Creamy peanut butter flavor in every bite.
Creamy no bake 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 in my peanut butter oatmeal smoothie, and my peanut butter oatmeal bars, the flavor of peanut butter is Reese-cup strong. And the fudge factor is so high, almost as high as with my no bake chocolate brownies.
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Why You'll Love This
1. These no bake peanut butter brownies are made with ingredients in your kitchen right now.
2. These brownies are no bake, can be made in a bowl or blender, and can be easily stored.
3. These brownies use clean ingredients, and are naturally vegan, gluten-free, and dairy free.
4. Each pb brownie is loaded with protein and mood-boosting magnesium to push you through your day.
Ingredients
Peanut Butter: Make sure to use natural peanut butter if possible, although a mainstream brand like Skippy's will work but will add a ton of sugar.
Almond flour: This flour provides a cake-like quality to this no bake bar and is packed with protein and fiber.
Cocoa powder: Use unsweetened cocoa; no melted chocolate necessary here.
Walnuts: Instead of oil, these natural nuts add flavor and binder.
Dark chocolate ganache: A thick creamy fudgy top created by mixing canned coconut milk (or your favorite milk) and melted chocolate chips.
See the recipe card for full information on ingredients and quantities.
Substitutions
Peanut butter. Any flavor nut butter can be used.
Almond flour. Almond flour can't really be swapped out as it is high fat and provides the structure.
Topping Milk. The topping can be made with regular milk if you don't have canned coconut milk on hand.
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 4-inch by 8-inch loaf pan lined with parchment paper. A larger loaf pan will work too.
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.
Recipe Tips
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 can be as little as 5 minutes or longer, depending on how clean a slice you want. Store them refrigerated not frozen for best texture.
How to Store
Store the bars sliced or unsliced covered in the refrigerator for a week. Freeze for three months.
FAQS
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.
These brownies support digestion, sleep and mood, as well as have a ton of protein and fiber. They also hold 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.
No, this batter cannot be baked as it has no leaveners or other ingredients to allow it to rise.
Yes, double and use an 8-inch square pan.
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
No Bake Peanut Butter Brownies
Ingredients
Brownie
- ⅓ cup peanut butter (or any natural nut or seed butter)
- 1 ½ cup almond flour
- 3 tablespoon 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
Chocolate ganache top
- 1 cup dark chocolate
- ½ cup full fat coconut milk (from a can, not refrigerated, shaken, or use your favorite milk)
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. Lessen the water if you want the crust to be more crumbly.⅓ cup peanut butter, 1 ½ cup almond flour, 3 tablespoon 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.
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 5 minutes or more until you can slice them.
- Store in the refrigerator for a week or more.
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