Flourless Peanut Butter Brookies
Craving something sweet? These Flourless Peanut Butter Brookies combine the rich flavors of peanut butter and chocolate, making them the ultimate gluten-free treat. Soft, chewy, and utterly delicious, they’re perfect for any occasion. Try making them tonight!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 cup peanut butter chunky or creamy, but not natural
- 1 cup granulated sugar
- 2 large eggs divided
- 2 ounces baking chocolate semi-sweet
- 1 can sweetened condensed milk 14 ounces
- 1 teaspoon vanilla
- 1/2 cup chopped peanuts optional
Instructions
- Preheat your oven to 350°F. Line a 9x9” baking pan with foil and spray with nonstick cooking spray.
- In a large mixing bowl, combine peanut butter, granulated sugar, and one egg. Mix until it forms a thick dough.
- Press the peanut butter mixture into the bottom of the prepared pan.
- Bake the base layer for 12 minutes.
- While that’s baking, melt the baking chocolate in the microwave until smooth. Let cool for 3-5 minutes.
- Stir in the sweetened condensed milk, vanilla, and the remaining egg into the chocolate.
- Pour the chocolate mixture over the baked peanut butter layer. Optionally sprinkle with chopped peanuts.
- Bake for an additional 20 to 25 minutes until a toothpick comes out with a few crumbs.
- Let cool completely before slicing into bars.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Notes
- Storage: Store leftovers in an airtight container for up to 3 days.
- Freezing: You can freeze the baked brookies for up to one month.
- Pairing: These brookies go wonderfully with vanilla ice cream.
- Variations: Try adding some chocolate chips for an extra kick.
- Serving suggestions: Serve warm with fresh fruit for a delightful dessert experience.