Normal brownies are great, but I don’t like cooking with normal flour. Call me crazy but what is that thing about having to bake it to taste it? (you folks know that you can’t eat raw dough, right? lol). On the other hand… if you use almond flour, you can actually taste the batter :). Thank me later for that tip.
These brownies are: vegan (or vegetarian if you add milk chocolate chips), gluten free, fudgy, rich and easy to make.
How to make flourless peanut butter brownies
Get the ingredients ready
Add the milk first to the blender
Place the remaining ingredients except from the nut butter
Blend until completely smooth.
Place the batter in a small baking tray and smooth it using a silicon spatula
Use a chopstick to get the butter into the mix, and make some waves until you make a nice pattern
Put the tray in the oven for about 30 minutes and then wait for about 20-30 minutes. If you have patience (I know I don’t…) let it air properly, if you want it faster put them in the freezer, this will cool it down quicker, but the results might not be as good because there is no ‘air’ going through the brownie and it could compress it a little bit. If it’s cold outside (think UK winter) leave it outside for 10 minutes and then put it in the freezer for 15. Otherwise, you will have to wait 20-30 minutes to cool down before cutting it!
Enjoy!
Other options
I made this recipe originally thinking of peanut butter brownies, but quite frankly I love them with chocolate chips as well! Just substitute the peanut butter with your favourite chocolate chips and you will get also delicious brownies like these ones.
You can also add whole nuts or whatever you consider delicious in your brownies.
Flourless vegan brownies FAQ
- How long do they last?
- They last at least 7 days outside the fridge. But I tend to eat them within 2 days because they start to dry out after 2 days. They will last longer in the fridge.
- Can I use normal flour?
- Not for this recipe as the proportions will be very different
- Why does it take longer in the oven?
- Because I am using almonds which have a significant amount of fat, they would ‘burn’ -or at least that has been my experience- if you cook them at higher temperature, hence the 150 degrees (300 Fahrenheit) needed which is lower than the normal temperature used for other recipes
- How do I store them?
- Preferably in a sealed container in the fridge, but they will be fine a few days outside
- Are they healthy?
- I am getting away the ‘healthy’/’not healthy’ culture because not everything needs to be healthy, these are indulgent, rich and probably with more calories than normal brownies because I am using almond flour! If you have celiac, I hope you like this recipe! It does have a lot of healthy fats and generally healthy foods though
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Vegan flourless peanut butter brownie
Equipment
- 1 High speed blender Optional, will improve texture
- 1 Baking tray 25cm x 25cm or 10 x 10 inches (approx)
- 1 silicon spatula Optional, but very helpful to spread the batter
Ingredients
- 200 ml Soy milk It can be any milk
- 90 g Dates
- 50 g Cocoa powder
- 20 g Black treacle You can use maple syrup or other sweetener, it's optional, but only using dates might not make it sweet enough
- 50 g Peanut butter It can be almond butter, or any nut butter of your preference, preferably runny (oily). Pip & Nut is my favourite
- 25 g Almond flour
- 1 pinch Baking powder
Instructions
- Preheat the oven at 150 celsius or 300 Fahrenheit on fan mode
- Add the soy milk to the blender
- Place the remaining ingredients except from the nut butter
- Blend until smooth, it has to make a very thick batter
- Place the batter in a small baking tray
- Make it smooth using a silicon spatula
- Use a chopstick to get the butter into the mix, and make some waves until you make a nice pattern
- Put the tray into the oven for about 38 minutes
- Let it rest for about 20, or even wait and put it in the fridge before cutting it (hardest part!)
- Enjoy!
Notes
- Emphasis on ‘runny’ peanut butter or almond butter. Almond butter feels less runny even if it is supposed to have more fat, but it also works as you can see on the pictures
- You can use date syrup, maple, and other things to make it more sweet, but I think molasses give it a great taste and texture
- You can also use chocolate chips if that’s your thing
- Milk goes first, then the rest of the ingredients or they could get stuck
- The oven needs to be at relatively ‘low’ temperature (150 celsius or 300 Fahrenheit) because otherwise it can burn, and it takes a bit longer on the oven. That’s one disadvantage of using almond flour
- The batter needs to be very think! if it is runny, it will probably not work and something may have gone wrong with the ingredients. Add more almond flour if this happens
Extraordinary, easy to make and they taste delicious