Flourless Peanut Butter Brookies
Flourless Peanut Butter Brookies – an easy gluten-free recipe that has a peanut butter cookie base and a gooey chocolate top layer that tastes like brownies!
You guys. The school year is almost over. I almost have a … MIDDLE SCHOOLER. There are less than 55 days left in the 6th grade. Less than 2 months worth of school days left until we leave elementary school and the cocoon we’ve been in for the past 7 years.
I’m scared, my friends. TERRIFIED. Next week we’re picking electives. In a few weeks I have to go to parent night at the middle school. We’re planning the 6th grade farewell breakfast. In a few short months my kid will be in 7th grade and have three hours of homework a night.
Jordan’s excited. I’m sure she’ll be scared when we get to August but right now? She wants to get away from her elementary school. None of us much like the principal and we’re all getting really tired of the drama of helicopter moms. I used to be a helicopter mom until I took a step back and realized what they look like to other people. Now I stay as far away from them as I possibly can.
In 6 months Jordan’s school work, her attitude, and her friends could all look very different. She’s excited…I’m terrified.
When I get terrified, I emotionally eat, so I’m stocking up on cookies and pie and all things peanut butter and brownie. Today I combined the two and made Peanut Butter Brookies that are accidentally gluten-free!
This recipe is actually a really old remake of one here on the blog, but that one will remain nameless and unlinked. It was back when I first started and could not take photos or write recipes at all, so it’s a really embarrassing one. But when I was looking at redoing old posts I found this one and realized the recipe itself is really a gem. It was a brookie before brookies got popular, plus peanut butter and chocolate and zero flour.
You know what a brookie is, right? It’s a brownie + a cookie, all in one. I have lots of different versions on this blog, including coconut brookies, oatmeal scotchie brookies, and pumpkin brookies. I have a peanut butter brookie recipe in my book, but I don’t have one on my blog…until now.
This recipe starts off with a flourless peanut butter cookie, the basic one we all have made or seen on pinterest. My favorite one is when Jordan added tons of Reese’s to the recipe for her Reese’s Overload Peanut Butter Cookies. It’s topped with a recipe that’s not actually a brownie recipe at all; in fact it’s the base of this almond chocolate shortbread recipe and uses sweetened condensed milk, chocolate, and eggs as the base. It sets up as it bakes and turns very fudgy just like brownies, which is why I call them BROOKIES. I topped mine with chopped peanuts for texture, but you can leave those out or use chocolate or even peanut butter cups.
Either way, these are stick-to-your-ribs bars. The lack of flour in the peanut butter cookie totally amps up the peanut butter flavor and the gooey chocolate layer adds a sweet and chocolatey touch to the peanut butter.
These are good cut as huge bars, of course, but they’re also best served in small squares. Either way…they’re perfect for emotional eating!
Flourless Peanut Butter Brookies
Yield: 9-16 bars
Total Time: 1 hour
Flourless Peanut Butter Brookies – an easy gluten-free recipe that has a peanut butter cookie base and a gooey chocolate top that tastes like brownies!
- 1 cup peanut butter (chunky or creamy but not natural)
- 1 cup granulated sugar
- 2 large eggs, divided
- 2 ounces baking chocolate (semi-sweet)
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla
- 1/2 cup chopped peanuts, optional
- Preheat oven to 350°F. Line a 9×9″ pan with foil and spray with nonstick cooking spray.
- Stir peanut butter, sugar, and one egg in a large bowl until the mixture comes together into a thick dough. Press into the bottom of the prepared pan. (The mixture is sticky, so it’s good if you spray your hands with nonstick cooking spray to avoid it sticking to you.) Bake the peanut butter layer for 12 minutes.
- While that layer is in the oven, melt the baking chocolate in a large bowl. Heat in the microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. Cool for 3-5 minutes, then stir in the sweetened condensed milk, vanilla, and remaining egg.
- After the peanut butter cookie layer comes out of the oven, pour the chocolate mixture over the top and sprinkle with chopped nuts, if using. Place back in the oven and bake for 20-25 additional minutes, or until a toothpick comes out with just a few crumbs. Cool completely before slicing into bars.
- Store in an airtight container for up to 3 days or freeze for up to one month.