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PB2 Flourless Chocolate Brownies

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PB2 Flourless Chocolate Brownies, made with PB2 (powdered peanut butter) instead of flour plus cocoa powder, raw honey and chocolate chips – gluten free, moist and delicious, you won’t believe they’re only around 130 calories each!

PB2 Flourless Chocolate Brownies, made with PB2

PB2 Flourless Chocolate Brownies

My husband and daughter love when I make a a new batch of brownies. Some of their favorites are these Cheesecake Brownies Zucchini Brownies, and these Flour-less Black Bean Brownies. When I played around with this recipe, we were pleasantly surprised with the outcome! The texture is somewhere in between a chocolate cake consistency and a fudgy brownie, they really hit the spot if you’re craving chocolate.

PB2 Chocolate Brownies

I’m not a baker. Baking is an edible science that requires accuracy and precision. It requires the perfect balance between flours, leaveners, fats, and liquids. When I bake, I feel more like a mad scientist because I break all the rules. So when something actually works and turns out awesome, I’ll be honest, I’m often surprised! These brownies are the perfect example – no flour, no oil or butter, but they are amazing (happy dance)! And the best part, you don’t need a fancy mixer. I mixed this all by hand in a large bowl with a whisk and a spatula.

If you’ve never heard of PB2 (affil link), it’s basically a powdered peanut butter with 85% less fat. You add a little water to make it a spreadable peanut butter. I personally prefer real peanut butter if I’m spreading it on toast, but for baking and adding to smoothies, PB2 is excellent. I used to buy it on Amazon, but now I see it in my local supermarket.

Variations and Tips

  • To Make Them Dairy Free – They also happen to be gluten-free, and if you use dairy-free chips they can be dairy-free as well.
  • Don’t like honey? Swap it with maple or agave syrup.
  • Reduce the sugar more by using Lily’s Chocolate Chips!
  • Nut Free Brownies – If you have nut allergies however, these are not for you. Make these Amazing Flourless Brownies instead as a nut-free option. They are made with black beans instead of flour but I swear, you’ll never know!

How To Make

More Low Fat Brownie Recipes:


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PB2 Flourless Chocolate Brownies

4.60 from 62 votes
PB2 Flourless Chocolate Brownies, made with PB2 (powdered peanut butter) instead of flour plus cocoa powder, raw honey and chocolate chips – gluten free, moist and delicious, you won't believe they're only around 130 calories each!
Course: Dessert
Cuisine: American
PB2 Flourless Chocolate Brownies, made with PB2
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 12 servings
Serving Size: 1 bar


  • cooking spray
  • 1 large egg
  • 1 large egg white
  • 1 cup powdered peanut butter, such as PB2
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup plus 1 tbsp water
  • 1/2 cup raw honey
  • 1 tsp vanilla
  • 3/4 cup milk chocolate chips


  • Preheat the oven to 325°F.
  • Spray a nonstick 9 x 9 inch baking pan with cooking spray.
  • Beat the egg and egg white in a small bowl with a whisk.
  • In a large bowl combine the powdered peanut butter, cocoa powder, salt, baking soda and mix well with a spatula.
  • Add the egg and egg whites and stir.
  • Add water, honey, vanilla and stir with a spatula until combined.
  • Fold in the chocolate chips.
  • Pour the mixture into the prepared baking pan and bake about 30 minutes.
  • Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.

Last Step:

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Serving: 1 bar, Calories: 131 kcal, Carbohydrates: 26 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 20 mg, Sodium: 217 mg, Fiber: 3 g, Sugar: 20 g


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391 comments on “PB2 Flourless Chocolate Brownies”

  1. These were surprisingly good. The batter was fairly sticky so I was skeptical but it baked very well. Moist and delicious! I didn’t add quite that much honey bc I thought it would be too sweet. I could probably reduce it even more but that’s personal preference. Loved it!

  2. As a lifelong brownie lover these are divine. They freeze well and are perfect in texture! I will be making this repeatedly! Thank you!

  3. I love this brownie recipe and make it often. I find it a wee bit too sweet, so I cut the honey back to 1/3 cup. Also sometimes sub the PB2 with 1/2 PB2 with Cocoa – even more chocolatey yumminess!

  4. I used Pb2 with cocoa, made a flax egg since I was out of regular eggs, added some walnuts and this was delicious. It was a bit sticky when cutting but it could be due to the fact that I used a combination of honey and date syrup as the sweetener and the flax egg too probably affected the texture. However, the taste was still amazing.

    1. perhaps you missed a step, tweaked recipe or used different ingredients, as it poured into the pan effortlessly for me and I barely needed to spread it out.

  5. I realize I’m in the minority, but I didn’t love these. Too light and spongelike—more like cake than a brownie. I make a lot of light desserts and usually enjoy them, but these tasted more like the low-fat Snackwells cookies from the 90s, where the sugar to fat ratio is off and they’re just not satisfying. 

    1. To determine the grams of sugar in a serving, you have to look at the product labels, add up all of the grams of sugar in the ingredients your full recipe, and then divide by the serving size. There are variations in brands and even in measuring methods, so it’s hard to answer here. If you need to know exactly for medical reasons, your Registered Dietitian can help you calculate.

  6. Avatar photo
    Julie Tremblay

    Made these on a cold Sunday afternoon. Let me tell you this, these were the best brownies I’ve made so far. The only thing is, I had to swap the PB2 for PB&Me since they didn’t have any at my grocery store. I had to stop myself from licking the batter😋😋

  7. These are so easy to make and delicious!! Great when you’re craving something chocolatey/sweet!! 

  8. I used light agave and PB2 with cocoa which really amped up the fudginess! They are AMAZING!!!! Will absolutely make these again!!! 

  9. I have only a half of a cup of peanut powder and don’t really want to buy more. Can I top it off with something else? I have no objection to flour if that would work.

    1. Hi! I’m a home baker for many years and have experimented with many recipes. When you make a substitution, you have to consider what an ingredient is doing in the recipe. The peanut powder adds very little peanut flavor here. It mainly acts as a gluten free flour. You could substitute one half cup of coconut flour, oat flour, almond flour or gluten free all purpose flour. You can use all purpose wheat flour, but use the muffin method to mix rather than the mixing method shown because stirring wheat flour that much would overdevelop the gluten. You also have the option of using a bread loaf pan and halving all the other ingredients to make a half recipe.

  10. This ended up tasting like a cross between brownie and chocolate cake. Moist and dry at the same time. You don’t taste the Pb at all (which may be good depending on your preference). Next time I might get peanut butter chips instead of chocolate.  Very easy to make. 

    1. My BIL can’t handle eggs either. Here’s the substitutes I use for baking (which one to use depends on the recipe and what I have available at the time).

      Substitutes for 1 egg in baking recipes:
      1/4cup applesauce
      1/4cup banana puree
      3tbsp aquafaba (canned chickpea liquid), 2tbsp to replace an egg white
      3tbsp chickpea flour + 3tbsp water
      1tbsp flaxseed meal + 2.5tbsp water

    2. I recently ran out of eggs and wanted to make cookies and they had me use a cornstarch and water slurry as a substitute. The egg acts as a binder so apparently this does too lol…can’t promise it will work in this recipe but worth a try.

  11. I was excited to try a recipe using the giant peanut butter powder jar I got from Costco. This was fabulous. I used 1/4 cup maple syrup and 1/4 cup honey and only had semi sweet chips. It turned out delicious. I would definitely recommend this recipe. 

  12. Avatar photo
    Natasha Jackson

    Hello. I made these today and they came out cakey not fudgy. Can you tell me what I did wrong? Thank you. 

  13. Actually turned out pretty good! Used 1/4 cup date syrup and 1/4 cup maple syrup instead of the honey. Also added 1/4 cup Greek yogurt. This made the brownies nice and moist. Used mini chocolate chips as I think they disperse the chocolate flavor more. 4 year old daughter approved!

  14. I stuck mine in the airfryer at 325° for 20 minutes 🤞. I also subbed the honey for date syrup. Let’s see!

  15. I tried this recipe today. I used 2 whole eggs and substituted maple syrup for the honey.  Very tasty.  Easy and quick dessert. 

  16. Thank you for the recipe!

    In my case it came out quite dry but I believe that is because I replaced the chocolate chips with walnuts! 
    So if anyone is looking to leave out the chocolate chips, be careful and maybe try to make up for the moisture with something else.

    If @skinnytaste, you’ve encountered this issue because, would appreciate your suggestion! 

    Thank you,

  17. I made this yesterday, and these are the best brownies I’ve ever made! Rich, gooey and a total chocolate fix. You don’t miss the sugar or flour at all. Absolutely delicious!

  18. Just ok. A little dry and didn’t taste like peanut butter to me, so seems like an expensive ingredient when it doesn’t add any peanut butter flavor.

  19. Avatar photo
    Dana Berryhill

    I just made these! They are fantastic! The only thing I did different was I do not like honey so I replaced it with blackstrap molasses! 

  20. Just made these in a mini heart shaped pan for Valentine’s  Day, not sure what I did wrong but these were inedible. Followed recipe exactly, using pb2 powder and all other ingredients. I’ve never had a Skinnytaste recipe not be delicious, so I’m very surprised. My kids even spit them out in the garbage. The flavors were terrible with a very strange salty almost baking soda flavor. 

  21. Amazing  stuff – peanut buttery, fudgy, and delicious. You can’t tell is not the full day kind. Highly recommend to satisfy a craving. 

  22. I’ve been on the hunt for low calorie chocolate recipes and this really satisfied the craving. I only used 1/3 cup of honey, didn’t add the chocolate chips, & used baking powder instead of baking soda (didn’t have any). I also used the pb2 cocoa powder instead of pb powder (less calories in the cocoa version). I looove how dense they turned out. And it knocked them down to about 75 calories each ☺️

    1. Avatar photo
      gretchen barina

      Hi Hillary. Since you used the PB2 cocoa powder, did you still add in the separate cocoa powder from the recipe? did you just increase the amount of PB2 Cocoa Powder to account for the regular cocoa powder? Thanks!

      1. I used the pb2 with cocoa and these were perfect. I occasionally add walnuts!

  23. These weren’t too bad. They did have a slightly ‘weird’ taste, but I think that was just the honey that I wasn’t used to. I liked the texture of them. They were simple to make and baked up nicely. I was happy to find a use for my gigantic jar of powdered peanut butter other than just using it to dip celery!

  24. These are my favorite brownies!  I scale down to only 1/3 cup of honey and 1/2 cup of chocolate chips, cut them into 16, then they are only 4 green points! Nobody can tell and they are the perfect sweet afternoon snack!

  25. I’m sorry but I followed directions exactly and it doesn’t taste very good. More like cake, but too much honey taste and kinda dry. 

  26. Wondering about the raw organic honey and if this is ok to use in the recipe that will be eaten by people with potentially compromised immune systems, such as the elderly? thanks for feedback.

  27. Avatar photo
    Afua Asare-Kwakye

    Made this tonight!! AMAZINGGGG!!! OMG!!!! I thought I would taste the peanut butter from the strong smell when mixing, didn’t taste nothing!!! They taste so lovely!! I’m so happy I found a healthy substitute for my craving!! TY TY!!!

  28. I LOVE these brownines and Im not even a brownie person, but yum! I swapped the honey for some apple sauce and added Stevia, to make the around 3.5 points (green or blue) each. Thanks for the recipe! They’re saving my life as I continue to eat healthy.❤

    1. How much of each?I ‘m just starting with stevia and had an epic fail last weekend. And, we’re out of honey…Thanks!!!!

      1. For the pb2 & cocoa powder, do you spoon them into the cup or do you use the cup & scoop the powder?

  29. If I want to boost protein, how much Whey  could I add? Also, is this calculated with free range eggs of 6 grams of protein each? 

  30. Does the amount of protein per egg change the consistency? My eggs have 6 grams of protein each. Also how would that change nutrition facts? 

  31. Made these for a get together with some friends. One friend does low carb and can’t have dairy. I substituted Sukrin syrup for the honey and left out the chocolate chips because mine were not dairy free. Also added some extra granulated sweetener to the batter. They turned out fantastic! We ate the whole pan. 😊

  32. Hi!! I’ve been making these brownies for years and still can’t get over how great they are! They are a no fail easy light dessert (and sometimes breakfast). I just noticed recently that they’ve changed the Pb2. Will this effect the way the brownies come out? Is there anything I can adjust to make them come out the same? Thanks in advance and thank you for this incredible recipe!

  33. Avatar photo
    Kristin Wetzel

    I just ate these directly out of the oven. These brownies were delicious and gave me exactly what I needed for my chocolate craving! I used PB2 Chocolate Powder and I also added A bit of low fat cream cheese icing although I’m sure it would be delicious without the icing. This recipe won’t disappoint!

    1. I use a 1/4 cup of the Classic and 1/4 cup of the Golden monkfruit sweeteners in place of the honey.

  34. Hey! Can I substitute the honey for sugar free maple syrup? Would it still work? Also was thinking about trying to make it a higher protein treat by swapping the Pb powder with protein powder would it work?

  35. Really good I changed a couple of things, reduced honey to 1/3 cup, added 1/2 cup self rising flour, used Lily dark chocolate  chips ( no sugar), thank you for figuring this out a real treat, I think about 4 WW points with their new program ( 12 bars)(my version)

  36. Avatar photo

    HOLY BROWNIE BATMAN!!! These are a lifesaver!!! I’m in a calorie deficit right now. I have a goal weight and I’ve been doing amazing so far…but the craving for dessert-like foods have been coming on strong after four months and 20 lbs down. I don’t want to blow my progress, so what’s a gal to do?! MAKE THESE DARN BROWNIES!! This will satisfy any chocolate or brownie lover no question.
    Maybe I’m dessert-deprived but dare I say these are just as good if not better than a regular brownie?! YUM!!!

  37. These Brownies are to die for!! They definitely don’t taste like a typical healthy dessert. You would never believe there isn’t flour. So friggin’ good!! Will make them again. And so easy to make. 

    1. Also I cut the brownies in half so they are only 3 points each and serve them with chopped berries with a little stevia.the brownies freeze well. I put the brownie on top of the berries and zap it in the microwave for 45sec. Delish. This is my daily dessert. And I am still on track w WW. 

      1. Has anyone used the chocolate pb2 powder. Would love to make for gluten free daughter

  38. They are amazing!! It was tough not to eat them all.. how do you store them? Fridge? On counter covered with foil? 

  39. Made these today – really good flavor and texture! Definitely will make these again! Thank you!

  40. Avatar photo
    LaTonya Booker

    Loved these! Expected peanut butter taste to be more prominent due to amount of pb2 but all I tasted was chocolate- which was fine with me! So easy to make but won’t go overboard eating them as they still contain 20g of sugar per serving.

  41. These are amazing! I used semi sweet chocolate chips. Delicious! Definitely adding to my recipe collection!

  42. I made these for Valentine’s Day, trying to stay close to daily points allowance on WW. I made them with semi-sweet chocolate chips as I had them on hand. They turn out about 3/4″ thick, are dense and really good. You would never know they are low fat and made with PB2. Will surely make these again, but next time I will serve with raspberries instead of Haagen Dazs vanilla!

  43. Avatar photo
    Christine Ganske

    These reminded of chocolate sponge cake! Loved freezing them for an individual snack! I just pop one in the microwave for 15 seconds and the brownie is warm and the chips melt! Delicious!

  44. Came out perfect and tasted good to eat warm. Replaced choc chips with chopped pieces of milky way mini’s which is what I had in hand.
    Tastes more like choc cake and would love to
    Make another time

  45. Just made these today and they are very good! The recipe is easy to follow. Even though they are healthy they don’t sacrifice any taste!

  46. This is a really excellent alternative to traditional brownies. I really enjoy these for a chocolate fix when I’m trying to maintain a calorie deficit. Nice work. They came out well and my family likes them a lot.

  47. I’m trying to find out if it’s possible to make a batch of PB2 peanut butter and store it rather than making it one serving at a time.  I have looked everywhere including their website.  Does anyone know or have you tried it?

  48. Wanted to try this version, as liked the black beans ones. I tried a couple changes instead of water brewed some chocolate tea and used it for the water. I added 1 teaspoon of cinnamon and used sugar free Waldon farms maple syrup and 1/4 cup Monk fruit sugar replacement. They were more cake like and were well done in 30 minutes. I think when using sugar replacements can go less time. I forgot the chocolate chips and didn’t miss it. Using all liquid sweetener may make them more brownie like perhaps, but I like them either way. Plenty of chocolate flavor, Peanut butter flavor more subtle. I like the recipe and will do it again.

  49. I made the recipe as stated, using dark chocolate chips, and they are delicious. More cake-like than a brownie, but I prefer the lighter texture. I bought some pb owder without knowing what to do with it beyond adding it to overnight oatmeal and protein shakes, so this is the first time I’ve cooked with it. Amazed.

  50. These were delicious! I even made a batch for my WW at Work group. I used the sugar and brown sugar substitution for the honey because a lady in my group is allergic to honey. Also, after reading the comments, I added 1/4C of unsweetened applesauce, I think next time I will only add 1/8C of the applesauce. They came out very, very moist! Increased the baking time for a few minutes to make sure they were completely set up. Thanks for the great recipe, Gina

  51. For all the people wondering how to make these more fudgey and less cakey – try omitting the whole egg (just use the egg white).  I did this by accident the first time I made them and the brownies were so fudgey I had trouble cutting them. I also cooked them an extra 7 mins because they weren’t setting (probably because I left out the egg).  

    I made them a second time and followed the recipe exactly except I cooked them in a muffin tin for 18 mins.  They definitely stayed together better this way and had a bit more of a cakey texture.  I preferred the second batch since the the first was so fudgey/battery that they were kind of hard to cut and messy to eat.  

  52. As much as I love the Amazing Flourless Brownies, I had to give these a try since chocolate and peanut butter is my soul food. They were SO decadent and totally hit the spot with my sweetest tooth. I love me some fudgey brownie and these did the trick without breaking the bank on Freestyle points!

  53. Could I double this recipe for a 9×13 pan? I assume I would just need to adjust the baking time a bit. 

  54. Pingback: Favorite WW Friendly Valentine's Desserts with Freestyle SmartPoints • Simple Nourished Living

  55. This is a great recipe! I have been looking for healthier options for my family’s sweet tooth, and this is top of the list. My husband and sons loved these brownies and it will be regular recipe for us when we’re craving some chocolate. The only thing I changed is that I used semi-sweet chocolate chips and it tasted great.

  56. Fantastic and will be my new go to brownie recipe. They do have more of a cake like texture but popping that bad boy in the microwave for 15 seconds makes it gooey goodness with the melted chocolate chips! I have always loved brownies but of course making and eating traditional brownies comes with guilt and tons of calories. I will definitely make these from now on to cure my sweet tooth. I made the recipe as is. No changes. They were perfect and I feel like I’ve struck gold coming across these. Thanks for all you do, Gina. 

  57. I’m going to try these soon. But just a bit of info on the honey…it’s kind of a waste to use raw honey on something you’re going to cook, it defeats the purpose of the benefits of the raw honey.

  58. These are so yummy! I don’t wait for them to cool—they are extra yummy warm! I ate 3 last night…all the calories I had left for the day! Ha! I was worried because the reviews aren’t great but I followed the recipe exactly as written and they were soooo good! I used Ghiradelli chocolate chips I think that it’s probably important to use good chocolate. They are a very rich deep chocolate flavor! I also packed one with my lunch today but ate it on my way to the office because I didn’t want to wait! 

  59. Avatar photo
    Veronica Rose

    Amazing!   Tried recipe exactly as stated!  So goood!!!!  Made next batch with maple syrup!  Just as good but these are also practically fodmap friendly when using maple syrup.  Threw in some chopped pecans too and hydrolized collagen powder for added protein.  Having said that…recipe delicious exactly as written.  Thank you!!  Brilliant!  

  60. Not sure if this has been mentioned in the comments, however I just entered all the ingredients in to the Weight Watchers recipe builder and it comes to 8 PP for each serving. Not sure if my numbers are off or the recipe needs to be updated?? They take great, but now I have a pan of brownies that are more than some of my meals 🙁

    1. Did you use the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  61. Used natural peanut butter and dark chocolate cocoa powder and smores chocolate chips — amazing!!!!!

  62. I have made the Flourless Brownies and the PB2 Flourless Brownies a couple of times each to figure which ones we like best.  First off – they are both great!  Easy to put together, moist, and chocolatey.  

    I think my go to will be the Flourless Brownies.  I find the texture to be more fudgey and brownie-like with the PB2 Brownies being a bit more “cakey “. I also find that the PB2 gives a bit of a different texture – you can almost feel the powdery PB2 rather than having it mixed in smoothly (if that makes sense).  But, as above, both are great!  This is just being picky!  lol

  63. Pingback: Decadent Weight Watchers Brownie Recipes - Food Fun & Faraway Places

  64. Um, these are wonderful. My husband never likes any treats that are made with healthier ingredients. He knew these were flourless but didn’t know any other details. He was obsessed with these and wants me to make them “every day”. He couldn’t believe they didn’t have real sugar in them! Thank you for this wonderful recipe, and now I’m not worried about finding uses for my Costco sized tub of PB2!

  65. Hi Gina,

    I’m allergic to peanuts, can I substitute almond flour instead and would it affect the overall recipe much ? Thanks !

  66. I was so excited about these brownies and yes they hit the spot for a chocolatey peanut buttery taste. They HOWEVER, have the strangest texture and this makes them nearly inedible. I did not make any substitutions, but will be looking for other recipes to use instead of this one.

  67. Best brownies I’ve ever made! Couldn’t stop eating them! Light and fluffy! I used my Swiss sweetened Coco powder and reduced the sugar (instead of honey). Next time I’ll ommit sugar completely.

    Even better than the blackbean brownies which my husband loves! (He doesn’t know the secret ingredient just that it’s good for him LOL)

  68. Avatar photo
    Tina Williams

    Gina if I use chocolate pb2 …do I still use cocoa powder? And how much? Thanks for your wonderful recipes!!????

  69. I have these in the oven and I can’t wait to  try them! I used agave syrup instead of honey because that’s what I had.  1 minute left to go!! 

    1. PB2 Flourless Chocolate Brownies
      Servings: 12  • Serving Size: 1 bar • Points +: 4 pts • Smart Points: 6
      Calories: 131 • Fat: 5 g • Protein: 6 g • Carb: 26 g • Fiber: 3 g • Sugar: 20 g
      Sodium: 217 mg • Cholesterol: 20 g

  70. I am gluten-free, trying to lose some weight before my daughter’s wedding, and terribly addicted to chocolate.  I found this recipe and decided to try it.  It comes together very quickly, is tasty and, according to My Fitness Pal, only has 140 calories per serving . My husband was thrilled to see something sweet when he got home and loved these.  And I finally figured out something to do with that PB2 I bought!  It doesn’t get much better than that! (I froze the extra portions in individually wrapped packages so that I am forced to limit myself to one a day!)  Thank you!

  71. I made only a modification of sugar instead of honey and these were so bad. I hate to write a negative comment, but I feel like I wasted the powdered pb and it was inedible. We threw away the whole batch. There are way better vegan recipes out there that are satisfying IME

    1. As she explained in the post, baking is a science. So any modification will alter the results. Don’t blame the recipe itself, it’s just the change that messed with it.

  72. I really like these–too much!  Okay, so I confess to tweaking the recipe based on other reviews because of cost effectiveness. The PB2 was already pricey so I wanted to see if I could get away with  subbing 1/4 cup each of light brown sugar and granulated sugar for the honey and it worked. And I still have my organic raw honey–better used in my tea:). Next time I will shorten the baking time. These were decidedly cakelike and I’m delighted with the calorie count! The 20-something girls I served them to this morning with coffee each took one to-go.

  73. I wanted so badly to like these brownies, but they were just lousy. There was little depth of flavor on the chocolate side and the PB2 just made everything taste like raw peanuts. While the bake was solid and the consistency lived up to the ‘more like cake’ promise, there was nothing that made me want to eat a whole brownie.

    If you can’t have certain foods or are desperately counting every single calorie and this is your best option, it might work, but any resemblance this bears to a proper brownie is purely coincidental. A rare strikeout from Skinnytaste.

    1. Yes, this is more cake-like. You might want to try my flourless brownies, I think they are what you’re looking for.

  74. I have made MANY recipes off this site and have loved every one.  This is just a no. Brownies are eggy. Just no. First negative review ever, this site or otherwise. 

  75. I used 3 Tbs of stevia instead of honey. They came out DELICIOUS! I’m having a hard time not eating the entire pan!

  76. These. Were. DECADENT! So moist–and such a rich chocolate flavor! My daughter could not stop devouring them!

  77. Avatar photo
    Cat Athanasopoulos

    I am making them now as we speak and it smells super chocolaty and delicious!! I tried the batter and can’t wait to try them. I may have found my best healthy recipe yet! I can tell this will be my go to.

  78. Made these with a couple of alterations suggested by other reviewers. Instead of a cup of pb2 used 1/2 cup pb2 and 1/2 cup flour as I didn’t want to use up all my pb2 and it is $$. Also instead of honey used 1/4 cup granulated sugar and 1/4 cup light brown sugar. Baked for 25 minutes. So succulent! Served with dollop of ice cream on top. Gooey and wonderful and only 4 ww special points.

      1. Can I switch cocoa powder for cacao powder and if so, what would be the ratio difference. Super excited to try this.

  79. Avatar photo
    Virginia Stewart

    Holy YUM! This recipe exceeded my expectations. What a chocolatey treat! I only had a 1/2 cup of PB2 left and made no other substitutions. I have lost 70 lbs and recently started using some of your recipes to switch things up. Everything has been amazing- made triple berry crisp last week and skinny chicken fajitas tonight. Thanks for all the delicious ideas!!! <3

    Virginia in Austin

    1. Virginia, you left this comment a long time ago, but I’m wondering for clarity and bc some reviewers have said the pb2 taste/texture was a little strong – did you just reduce the PB2 to 1/2 cup without adding anything else extra, and they still came out great? thanks if you actually see this!

  80. I don’t know what I did wrong because mine were not good at all. Idk if I added to much water or what. 

  81. Pingback: Pb2 Recipes –

  82. I’ve made these twice now and they are delicious. One question: the chocolate chips seem to settle in the bottom of the pan creating a gooey chocolatey mess. Has anyone tried melting the chocolate chips before mixing in? The batter seems a little thin, which could explain it.

  83. I made these a couple of weeks ago and they were amazing! I had Ghirardelli brand cocoa powder and I think it made them so rich and chocolatey-flavored. Great for my chocolate cravings and I love how all the ingredients are minimally processed. Thank you for all your amazing recipes.

  84. Made these yesterday for my grandkids (hah). We’re planning another batch this weekend before I go back to Seattle. I’m a fiend for chocolate and these definitely made me do a happy dance!! Thanks for sharing.

  85. These look delicious, and I can’t wait to try them! But, I’m wondering about the nutrition info that is posted. When I copied the recipe into MyFitnessPal, the calories came out to 244 a serving… I wonder why there is such a big discrepancy?

    1. I copied them into My Fitness Pal and you have to adjust the servings to 12.  I got 140 calories per serving. That’s probably why you came out with such a high number on the calorie count.  

    2. There are quite a few discrepancies in the MFP foods with the raw honey .  I found several of the raw honey calories incorrect .  Many  list raw honey as 60 calories per teaspoon when it’s actually 60 calories per tablespoon.

  86. WOW. I cooked them for 25 minutes instead of 30, and they are oh-so-gooey! I am shocked that these don’t have any flour or oil in them and will ABSOLUTELY be making them again. Thank you for helping me eat sinfully rich desserts without busting my low-calorie diet!

    1. I want to concur with this comment. I find that 25-28 minutes has them coming out more brownie-like and less cake-like, but it probably depends on the oven, so it takes some trial-and-error. These are so incredibly easy and delicious. We have them on hand at almost all times. Thank you!

  87. These were delicious! I made a few changes because 1) I really dislike the taste of honey and 2) I am on Weight Watchers and I wanted to get the points down a little. I used 2 whole eggs, chocolate PB2 instead of regular, I used 1/4 Cup sugar and 1/4 unpacked light brown sugar instead of honey, and cut the chocolate chips (semi-sweet) down to 1/2 Cup.

    I only had an 8×8 pan and I cut them into 16 squares and they came out to 4sp per square. The texture was more cake-y but very rich and moist. And the chocolate flavor? Wow! This will cure any chocolate hankering you ever have. So so yummy!

  88. If I want to use stevia instead of raw honey how much do I use? Will it still come out good if I only put choc chip on top not inside so I use less?

  89. Omg these are to die for! What an amazing recipe! Flourless brownies that taste like brownies! I added a scope of vanilla protein powder and mine came out perfectly with cakey corners and gooey centers. Soooooooo good! Thanks for the recipe!!!

  90. Avatar photo
    Jennifer Fellows

    These are AMAZING!!! Just what I needed this week.  I found a new staple in my house, PB2!! Thanks for sharing!

  91. You can also find PB2 at a discount through netrition. I order it through there all the time! 

    I made these brownies the other day and my co-workers gobbled them up. They are fantastic!

  92. This is my first recipe that I’ve made from the website, and since it turned out pretty well, I’ll be moving on to try other recipes. I wouldn’t really call this a brownie, more like a moist and dense chocolate cake, but it was good… even my husband really liked it! I meant to make a peanut butter frosting for it, but we ate it before I could. Maybe I’ll try that next time (although it definitely doesn’t need frosting, that’s just me). Thanks for the recipe… will be trying the bean brownies tomorrow and hoping for another success.

  93. I really like these!! I changed it a little – instead of using 1/2 c. of honey – I used 1/4 c. honey, 1/4 c. mashed banana, & 1 Tbsp. sugar. I wouldn't have added the sugar but my husband likes them sweeter than I do. It still doesn't have a ton of sugar so I'm not going to sweat it…….:)

  94. I made some miner changes and they came even better and lower in sugar and carbs. 1 cup of water instead of 1/2 cup. Used unsweetened bakers chocolate instead of chocolate chips. To get sweetness used stevia til sweetened. Honey has a lots of carbs in it. Sugar grams less then 2 and carb gram less then 5.

  95. wondering if i can sub the honey with white sugar?? or does the honey make it gooey?? it saves 2 points using regular sugar.

    1. I just made these tonight using 2 whole eggs and substituting 1/4 C white sugar and 1/4 C unpacked light brown sugar and they came out AMAZING! More like a cake texture but SO rich and SOOO chocolaty!

  96. I ran out of honey so used a mix of sugar and brown sugar (1/2 c is actually less points than honey). It's in the oven now so I hope it comes out ok!

    1. Avatar photo
      Charlotte Willis

      I made mine with 1/4 cup honey and 1/4 cup sugar and they turned out very good. Very dark chocolate and moist

  97. Avatar photo
    Crystal Dristiliaris

    These were divine! I made them while my Dad was visiting and he said they were "just ok", then informed me he had packed 4 for his ride home, haha. My 4 year old son loves them as well. Thank you!

  98. I made these tonight and they were excellent. Thanks for another great recipe.

    Since the recipe didn't specify semi-sweet or milk chocolate chips, I went with semi-sweet and it was great. That is usually what is called for in most brownie and cookie recipes, plus they are less fat than milk chocolate. I'm not on WW so I can't put this in their recipe builder.

    If your stores don't carry/too expensive PB2, Jiff makes peanut butter powder also. For a 6.5 oz bag it was 3.99. They call it peanut powder.

  99. These are crazy good!! Jiff just came out with a chocolate pb powder, that I used in place of PB2….excellent idea.

  100. Loved the taste of these! Any recommdations to make them a bit more fudgey and slightly less cakey? Butter maybe?

  101. These were super easy to make! They had more of a chocolate cake consistency than a brownie consistency, but I loved them either way. The guys in my house also loved them and keep asking for more.

  102. Made these and they were delish! I used 1/2 chocolate PB2 and 1/2 regular PB2. I used 2 whole eggs because I'm lazy, and regular homey because it's what I had. I baked it in an 8×8 glass pan because that's what I had, so I did 350 for 30 min. And I frosted the brownies with a decadent frosting: melt 1.5 oz semisweet or dark chocolate, then stir in 1/2 cup PB2 (made with 1/4 c water). Let sit for an hour or two, then beat with a hand mixer for a few minutes, adding water gradually until it reaches a mousse-like consistency. I'm sure they are fabulous exactly as written and I was glad the recipe was forgiving enough to handle my changes!

  103. Terrific. Used exact ingredients as listed. My pan was smaller so my brownies took a bit longer to bake. Nice , thick and fudgy!! Another keeper recipe from Gina!!

  104. I just made these not bad at all. But not sweet enough…I assume because I used unsweetened cocoa powder, u were supposed to use sweetened? i also didn't add that many chocolate chips.

  105. can't wait to try these! I want to try adding instant espresso for a bolder flavor. how much would you recommend?

  106. I'm not sure what happened. I made this exactly according to recipe, and they came out like little tasteless sponges. Not chocolate-y, not peanut butter-y, not moist… clearly I did something wrong, but I can't figure it out for the life of me where I went astray.

  107. I made these this weekend, and I just want to point out that if you are making them gluten/dairy free (as I was for a friend) make sure that your COOKING SPRAY does not contain wheat or dairy as some versions of PAM do!

  108. I followed the recipe exactly and mine came out spongy – very odd rubbery texture did I do something wrong? Could my PB2 be bad or something??

  109. I bought PB2 today at Big Lots for $4. a jar. They also carry Bob Red Mill products at a much cheaper price. Give it a try.

  110. Groupon is offering two different deals on on
    pb2. Im having trouble posting the hyperlink. Just enter "pb2" in the search section.

  111. Avatar photo
    Fräulein Butter

    I live in Germany and I really wanna try them. But PB2 is way to expensive where I live so I wanted to know, if anyone tried it with wheat flour?

    Thanks in advance

  112. We're transitioning to a gluten free diet and these were exactly what I've been need in the last few days.. so good! Wish we would have had some nuts to go in them! Nice job Gina!

  113. I just made my second pan of the week and posted on FB that my house smelled like chocolate…my work peeps knew I was baking a pan of these for them tomorrow 🙂 They are just awesome!!

  114. Avatar photo
    hilary predale

    For anyone who may not have enough PB2 on hand (and an intense sweet tooth); I used half PB2 (all I had) and half coconut flour and they still came out great! The look/texture wasn't a standard brownie but the taste was delicious and chocolaty, more like a cake! I can't wait to try these with full PB2!

  115. Avatar photo
    Shannon Michael

    These are super good. I like the texture. Kind of like chocolate cake. Really nice taste. Not too sweet. Just right.

  116. I took these to work for a colleague's birthday celebration at lunch. Everyone loved them! Thanks for a great recipe! 🙂

  117. I've made these twice now, and this second time I added about 3/4 of a cup of frozen raspberries to the recipe (and used regular honey) – best thing ever. It's like a chocolatey peanut butter and jelly sandwich!

  118. Thank you so much for this. My husband and I loved them. When friends of mine talk about eating healthier, I always tell them to check out your site.

  119. I'm wondering if these brownies have a peanut butter taste? My husband loves peanut butter and loves chocolate, but just not together. I've not made anything with PB2 yet.

  120. These were really good and I think I can appease my brownie loving husband with them. Thanks Gina for another keeper.

  121. So I made these last night with dairy free chocolate chips and all egg whites instead of egg because I'm supposed to be on an extremely low fat diet. I also used a different brand of peanut butter powder because I couldn't find PB2. (And at $8.00 for the jar I'll be searching amazon next time!). I was worried before I baked them as it was like pouring water in the pan, didn't thicken up like I thought it would. But they taste amazing, nice and dark. The texture however is not brownie like, more like a chocolate cake, which is just fine!

  122. Avatar photo
    Yvonne Ruiz Diaz

    Sooooo good. I made these tonight for my family dinner and everyone loved them (kid approved…There were 6 kids and they all gobbled them up and asked for more). I didn't have raw honey so I just used the regular stuff and they turned out great.

  123. I made these for my family yesterday, and they are mostly gone today! These are really moist and delicious, and the chocolate chips make all the difference. Great recipe. :o)

  124. Could you make this in a single serving ramekin or small iron skillet in the oven? If so, how would the measurements change?

  125. Hi Gina! If you use almond flour instead how much should you use? And do you also need to use almond butter? If so, how much almond butter?

  126. Gina- I made these last night and was surprised by the texture. Mine came out almost cake-like with a light crumb, not dense as I expected. Is that how they are for you? I just wondered if I did something wrong. They are very rich and chocolatey! I had two for dessert-they are so good 🙂

  127. Avatar photo
    Jesica Kirrane