PB2 Flourless Chocolate Brownies are made with PB2 (powdered peanut butter) instead of flour, plus cocoa powder, raw honey, and chocolate chips. They’re gluten-free, moist, and delicious.
PB2 Flourless Chocolate Brownies
My husband and daughter love it when I make a new batch of brownies. Some of their favorites are these Cheesecake Brownies, Zucchini Brownies, and Flourless Black Bean Brownies. When I experimented with this PB2 flourless chocolate brownie recipe, we were pleasantly surprised with the outcome! The texture is between a chocolate cake and a fudgy brownie. They really hit the spot if you’re craving chocolate.
What is PB2?
If you’ve never heard of PB2, it’s a powdered peanut butter with 85% less fat. You add a little water to make it spreadable. I personally prefer real peanut butter when 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.
Why This Flourless Brownie Recipe Works
Baking is a science that calls for accuracy and precision. It needs the right balance of flours, leaveners, fats, and liquids. I’m not a baker. 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 admit, I’m often surprised! These easy flourless brownies are a perfect example–no flour, oil, or butter, but they’re amazing (happy dance)! The best part is you don’t need a fancy mixer. I mixed everything by hand in a large bowl using a whisk and a spatula.
- Flourless: No pricey specialty flours needed! They contain no flour and are naturally gluten-free.
- Deceptively healthy: You won’t believe they’re only about 130 calories each!
- Easy: Just mix everything and bake!
Ingredients You’ll Need
In this healthy flourless brownie recipe, the PB2 does double duty, acting as the flour and adding peanut butter flavor. Plus, it increases protein content compared to all-purpose flour. See the recipe card below for the exact measurements.
- Eggs: I used 1 egg and 1 egg white to reduce the calories. The whole egg provides more moisture than just egg whites.
- Powdered peanut butter gives you the same great peanut butter taste with fewer calories and less fat. I use PB2, but any brand works. You add just the powder to the recipe–don’t follow the package directions for mixing it with water.
- Unsweetened cocoa powder: An essential brownie ingredient!
- Baking soda and kosher salt help them rise and improve the texture.
- Water allows all the dry ingredients to mix together.
- Raw honey for sweetness
- Vanilla extract for flavor
- Milk chocolate chips add sweetness, moisture, and rich chocolate flavor. Don’t skip them!
How to Make PB2 Flourless Chocolate Brownies
Depending on how hot your oven runs, the brownies might be done in less than 30 minutes. You might want to start checking them a few minutes early with a toothpick. When it’s inserted in the center and comes out clean, they’re ready. See the recipe card at the bottom for printable directions.
- Dry ingredients: Combine them in a bowl.
- Eggs: Whisk the egg and egg white in a small bowl, then add to the dry ingredients.
- Wet ingredients: Mix in the water, honey, and vanilla, then fold in the chocolate chips.
- Bake the brownies: Pour the batter into a 9×9-inch baking pan coated with cooking spray and bake at 325°F for 30 minutes. Let cool, then slice into squares. If they’re too hard to cut, refrigerate for 30 minutes to an hour first.
Can I use regular peanut butter instead of PB2 in these flourless brownies?
Since PB2 is a dry ingredient and regular peanut butter is a wet ingredient, they cannot be used interchangeably here. PB2 functions as the flour, and regular PB will be too oily.
Customize It
- Don’t like honey? Swap it out for maple or agave syrup.
- Richer brownies: Substitute milk for water and use semi-sweet chocolate chips. Some readers also replaced PB2 with PB2 Cocoa.
- Make them dairy-free by using dairy-free chocolate chips.
- Reduce the sugar even more by using Lakanto or Lily’s Chocolate Chips.
- Nut-free brownies: If you have nut allergies, try these Amazing Flourless Brownies. They are made with black beans instead of flour, but I swear, you’ll never know! They’re also great if you prefer a fudgier brownie.
- Want thicker brownies? Bake them in an 8×8-inch pan, and maybe add a few extra minutes.
Storage
- Room Temperature: After the peanut butter brownies cool, store them in an airtight container at room temperature for 3 to 4 days. If stacking them, place parchment paper between so they don’t stick together.
- Refrigerate for up to a week. I’d let them come to room temperature before serving if you prefer a softer brownie.
- Freezer: They also freeze well and will last for up to 3 months. Thaw them in the fridge or microwave before serving.
More Chocolate Dessert Recipes You’ll Love
Check out one of these healthy chocolate dessert recipes to satisfy your next chocolate craving!
- Flourless Zucchini Brownies
- Flourless Chocolate Cake
- Chocolate Cupcake (Made with Cake Mix)
- Five-ingredient Chocolate Cheesecake Cup
- Chocolate Oat Flour Banana Bread
PB2 Flourless Chocolate Brownies
Ingredients
- cooking spray
- 1 large egg
- 1 large egg white
- 1 cup powdered peanut butter, such as PB2
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp kosher salt
- ½ cup plus 1 tbsp water
- ½ cup raw honey
- 1 tsp vanilla
- ¾ cup milk chocolate chips
Instructions
- 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.
