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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:


PB2 Flourless Chocolate Brownies

4.66 from 55 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 mins
Cook: 30 mins
Total: 40 mins
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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382 comments on “PB2 Flourless Chocolate Brownies”

  1. 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.

  2. 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😋😋

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

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

  5. 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.

  6. 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

  7. 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. 

  8. 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. 

  9. 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!

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

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