These fudgy, flourless gluten-free brownies are so rich and chocolaty, it's hard to believe they're around 150 calories a serving!
Have I told you lately how much I love peanut butter powder? Sure, I use it in these ridiculously rich, fudgy, flourless gluten-free brownies.
But I use it in delicious healthy snacks like crunchy peanut butter protein bites and protein-packed, low-carb chocolate peanut butter smoothies.
And yes, I even mix it with the recommended amount of water and use it like I would "normal" peanut butter—on rice cakes, toast, and celerey sticks, and topped with a sprinkling of semisweet chocolate chips.
Purely Inspired powdered peanut butter is the secret to these gluten-free fudgy flourless chocolate brownies. (I should throw in some commas there but stylistically I like the name better without them.)
I'm thinking next time I make this decadent-yet-healthy recipe, I need to make a peanut butter frosting using powdered peanut butter and slather it atop the gluten-free flourless brownies.
It's a pretty genius way to pack more protein into my diet.
I was surprised how rich and chocolaty these brownies were considering there's no flour or refined sugar. Instead, this gluten-free brownie recipe features a natural sweetener (honey) combined with two awesome powders: cocoa powder and peanut butter powder.
Oh, and a handful of mini semisweet chocolate chips for good measure.
Don't let the dry, crumbly consistency of the batter throw you. Once you add the water, honey, and vanilla, it will moisten right up for easy spreading in the pan.
After you bake your flourless gluten-free brownies, the consistency will be a mix between a dense cake and a brownie. I'd say they lean a little more the direction of cake.
Cake. Brownie. I'll eat 'em no matter the consistency.
I mean, what's not to love about a dessert that combines chocolate chip cookies and brownies and comes together lickety split? Mmm...
Ready for how easy it is to make gluten-free brownies?
How to Make Gluten-Free Brownies
Step 1: Beat the egg and egg white in a small bowl with a wire whisk. Combine peanut butter powder, cocoa powder, salt, and baking soda in a large bowl; mix until thoroughly combined.
Step 2: Add the whisked egg and egg white; stir. Add water, honey and vanilla and stir until combined. Fold in chocolate chips.
Step 3: Pour into baking pan, bake, and cool completely before cutting and serving.
Printable recipe for rich, fudgy gluten-free brownies below. Enjoy!
- 1 large egg
- 1 large egg white
- 1 cup Purely Inspired powdered peanut butter
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup plus 1 T water
- ½ cup raw honey
- 1 teaspoon vanilla extract
- ¾ cup mini semisweet chocolate chips
- Preheat oven to 325 degrees F. Spray a 9x9-inch baking pan with non-stick cooking spray; set aside.
- Beat the egg and egg white in a small bowl with a wire whisk.
- Combine peanut butter powder, cocoa powder, salt and baking soda in a large bowl; mix until thoroughly combined.
- Add the whisked egg and egg white; stir. (Mixture will be dry and crumbly.)
- Add water, honey and vanilla and stir until combined. Fold in chocolate chips.
- Pour into baking pan. Bake 27 to 30 minutes or until toothpick inserted in center comes out clean and edges slightly pull away from sides of pan.
- Cool completely before cutting and serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 160Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 196mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 6g
Here are more tasty ways to use peanut butter powder!