Flourless Chocolate and Peanut Butter Brownies

October 5, 2012

peanut butter brownie

No surprise that these bad boys came about to satisfy a ravenous midnight craving and to alleviate a foul cranky mood. It seems to happen every month. But there are a few other reasons why you should make these chocolate peanut butter brownies at any time. One, because you could never say no to chocolate and peanut butter together. Two, because they’re ultra fudgy. Three, because they’re gluten free (and hazelnut meal trumps flour hands down). Oh and because of the lack of flour, they’re not super dense or heavy so you can totally eat more of it before you get sick (yay for shameless gluttony!). Finally, they’re so quick and easy to make that even drowsy monkeys can do it.

And as if there was any question as to what was going to happen next! Please forgive me, but I just had one of those weeks.

peanut butter brownie

No scratch that, it was more like one of those weeks. Mercy.

peanut butter brownie

Forget perfectly formed scoops of ice cream. To me there’s nothing more alluring than melty, drippy ice cream and caramel sauce. Nothing.

It’s just a beautiful mess. A beautiful sticky mess.

peanut butter brownie

Oh ok then, one more if you insist…

peanut butter brownie

Flourless Chocolate and Peanut Butter Brownies
Print
Cook Time
17 min
Cook Time
17 min
Ingredients
  1. 100g unsalted butter
  2. 100g natural unsweetened peanut butter (the ingredients should say 100% peanuts and nothing more)
  3. 120g caster sugar
  4. 1 tsp vanilla
  5. 100g dark chocolate, chopped
  6. 2 eggs, lightly beaten
  7. 100g hazelnut meal
Instructions
  1. Preheat oven to 170°C and lightly grease and line a 20cm square tin. In a pan over low heat, melt the butter, peanut butter, sugar and vanilla extract then mix together until smooth. Remove from heat, add the chopped chocolate, leave to sit for a minute for it to melt then stir to combine. Beat in the eggs then the hazelnut meal. Pour into tin then bake for about 15-17 minutes or until a skewer comes out clean. Leave to cool in tin for about 10 minutes then turn out and serve slightly warm and dusted with cocoa powder or icing sugar if you wish.
Notes
  1. This makes thin brownies which is perfect for me (portion control win!) but if you want thicker brownies, you can either increase the recipe or use a smaller tin. Just remember that they’ll need a longer baking time.
Citrus and Candy http://www.citrusandcandy.com/

{ 44 comments… read them below or add one }

Betty819 August 30, 2014 at 04:00

I noticed that you lined your metal brownie pan with parchment paper or is that wax paper? How did you cut your brownies so clean. I’ve heard to use a plastic serated knife for cutting brownies and also for cutting a head of lettuce. Most catalogs charge an arm and leg for a plastic knife for that purpose plus you have to pay shipping cost that usually run the same cost of the knife or more. Has anybody seen these plastic serated knives in any kitchen store?

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Citrus and Candy September 2, 2014 at 03:08

Hi that’s parchment paper I used. For cutting brownies, a hot, sharp knife is all you need. Wipe the knife clean between each slice and you should have no problems.

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Renée February 14, 2014 at 08:45

Is it absolutely necessary to use caster sugar?

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Citrus and Candy February 15, 2014 at 18:08

Hi Renée, in this recipe it isn’t necessary but no matter what sugar you use, just make it has dissolved before continuing on with the recipe. Thanks!

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laughtercastle February 28, 2014 at 21:59

Do you an equal weight of honey would work? I’m trying to cut cane sugar out and I think my hubs would love these… maybe I will try it and see what happens! :D

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Yasmin May 17, 2013 at 10:01

These look so yum! Do you have a recipe for the caramel sauce too ?

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Citrus and Candy May 18, 2013 at 03:05

Hi Yasmin, check out the salted caramel sauce recipe in this post. Feel free to skip the salt or add less (or just a pinch) if you want a plain sauce :)

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Yasmin May 18, 2013 at 14:34

Awesome! Thanks very much :)

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Bella March 9, 2013 at 20:37

These taste amazing! Just whipped up a batch – the family loved them.
I used freshly ground peanuts instead of the peanut butter, and it worked out really well!
Lovely and moist :)
BEST BROWNIE RECIPE

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Citrus and Candy March 9, 2013 at 22:57

Oh wow thank you for letting me know! And glad you enjoyed them :D

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Ruta November 24, 2012 at 23:16

Oh god. I want these. Bad. And chocolate and hazelnuts? Even better! I’ve gotta try ’em.

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Kate@Diethood November 12, 2012 at 12:12

Just made these with almond meal. Oh My Goodness… I fell in love with a brownie. Delicious! Thanks for sharing. :)

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Citrus and Candy November 14, 2012 at 04:35

Hi Kate! Thank you so much, glad you enjoyed it :)

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Veronica November 7, 2012 at 12:15

Hi,
Those brownies look amazing! I was hoping to try out the recipe, but I don’t have hazelnut meal. I read in your reply to a comment that finely ground almonds could be used instead – so it would be okay for me to substitute the hazelnut meal for almond meal?

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Citrus and Candy November 8, 2012 at 00:39

Hi Veronica! Yup absolutely you can use either almond meal or hazelnut meal :D

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jas October 30, 2012 at 10:41

oh my! I have no words!

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Twinklerena October 23, 2012 at 03:06

It’s the texture very loose and crumbly? I made it, taste moorish and can’t stop eating, but need to scoop it with a spoon from pan as brownie falls apart…is that how it should be?

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Citrus and Candy May 18, 2013 at 14:49

Hi Twinklerena, its suppose to be quite moist and fudgey. Did the brownie fall apart after it cooled down? Because there’s more chance of it breaking when it’s warm (so make sure it cools and sets completely in the tin before turning it out and cutting into it). Otherwise I’m guessing that the brownie batter will need more liquid or a little more egg to bind? Hope this helps :)

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Nic@diningwithastud October 17, 2012 at 14:21

Im actually speechless for this one *drooooool*

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The Food Sage October 16, 2012 at 10:26

Stunning. Can’t wait to get my gob around one of the those. Love the brownie sandwich!

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Christine @ Cooking Crusade October 11, 2012 at 22:04

Duuuude. These look amazing. Some serious food porn shots here!

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catty October 10, 2012 at 16:50

I’m actually salivating at my desk right now. Need to go find some chocolate (because I dont have any brownies booooo).

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Allison Day October 10, 2012 at 11:56

Man. You had me at peanut butter and chocolate. And then you had to go and sandwich ice cream and caramel sauce in between?!?! If I gain 100 lbs from making these, it’s your fault… ;)

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Lianne October 9, 2012 at 22:16

omgness. these look DIVINE!!! love how rich and chocolatey it looks and caramel sauce with ice cream? TO DIE FOR!

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Hazel @ The Cupcake Ballroom October 9, 2012 at 17:56

Oh my! The combination of my two favourite flavours put together. Your photos are amazing. I’m drooling as I’m looking at them and wanna reach out to grab them if that is virtually possible. Definitely on my to do’s list.

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Tina @ bitemeshowme October 9, 2012 at 09:39

Oh this looks absolutely fan friggen tastic. I am drooling right now. I think I need to make these babies. And LOVE that ice cream sandwich! x

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Janis October 9, 2012 at 04:57

I got directed here from ‘raspberri cupcakes’ and that peanut, caramel, ice cream brownie picture was worth it! Want want want. It also reminds me of that Nigella Lawson caramel picture.

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Rhonda (The Dainty Baker) October 8, 2012 at 16:24

Karen that brownie and icecream sandwich pic is just … ORGASMIC <3

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Helen (Grab Your Fork) October 8, 2012 at 00:15

Who needs flour when you got nuts? Heh.

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Lisa October 6, 2012 at 19:07

You are the sexy drippy caramel queen! Hope this week is better xox

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Deb October 6, 2012 at 01:47

How can ice cream look so lush on such a cold fall morning? My goodness, this is just a great recipe to satisfy a craving for a sweet treat!

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Spencer October 5, 2012 at 21:47

Another great recipe. I would so love to try some.

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rachel October 5, 2012 at 19:29

Is Hazelnut meal finely ground hazelnuts? If so do you roast them first?
thanks

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Citrus and Candy October 5, 2012 at 21:07

Hi Rachel, yep that’s all it is! I highly recommend roasting nuts first for the best flavour and because it ‘dries’ out the hazelnuts so it makes it easier to ground. Hope this helps! PS – you can also replace hazelnuts with finely ground almonds in the recipe if you wish :)

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thelittleloaf October 5, 2012 at 18:17

This post is absolutely everything I love about desserts and baking combined. Perfect.

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Simon @ the heart of food October 5, 2012 at 17:30

It’s been one of those couple of weeks myself. Just seeing this post has made it better. Looks like a simple recipe too :)

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Anna October 5, 2012 at 15:58

Absolutely stunning!

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Natasha October 5, 2012 at 14:15

Looks gorgeous! And so easy! I’ll have to definitely make these :-)

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Sarvani @ baker in disguise October 5, 2012 at 13:32

oh i absolutely understand days when only chocolate will do.. it’s the same sentiment that made me write my next post!! Absolutely gorgeous… each and every one of your photographs!!! can’t stop staring at them!!

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leaf (the indolent cook) October 5, 2012 at 12:34

Woman, you’re killing me. Topping those brownies with ice cream and caramel sauce just makes them absolutely perfect and stunning!

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Miss Piggy October 5, 2012 at 09:11

My baking ability is just about at that of a drowsy monkey…might give these a go as they look AMAZING! Have never heard of hazelnut meal before though…is it “easy” to find in the supermarket (you know “westie” supermarkets”).

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Citrus and Candy October 5, 2012 at 16:13

Hi Mel, absolutely! I’ve never had any trouble finding it in any Coles or Woolies. They’re found next to the baking stuff where all the nuts and dried fruits are. Should be as readily available as almond meal. :)

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muppy October 5, 2012 at 07:33

oh my this is very indulgent.

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Katrina @ Warm Vanilla Sugar October 5, 2012 at 06:42

Love. These. Awesome!

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