Grain-Free Peanut Butter Brownies

These grain-free peanut butter brownies are quite simply amazing. They have a fudge-like texture but are made of healthy wholesome ingredients. For this reason, they are a perfect alternative to traditional brownie recipes that are usually made with butter, sugar and all-purpose flour. These grain-free peanut butter brownies get their great texture from the natural peanut butter and are held together by the light buckwheat flour, which is a great grain-free flour for cooking. However, when buying buckwheat flour, I highly recommend buying the “light” buckwheat flour versus the regular kind. It will yield a lighter texture and taste to your baked goods. “Light” buckwheat flour can be found in most bulk food stores such as Bulk Barn here in Canada. Now let’s get to making these deliciously rich grain-free peanut butter brownies.

Here is how they are made:

First, begin by preheating your oven to 350F. Grease a square 8×8 pan with non-stick cooking spray and line it with parchment paper. The parchment paper will make it easier for you to lift out the brownies from the pan once they are cooked. Next, add 2/3 (about 60g) of the chocolate bar into a small bowl with the ¼ cup of coconut oil. Place over a pot of simmering water and stir until completely melted. You could also melt the chocolate and coconut oil in a microwave instead.

In a large bowl, mix the peanut butter, maple syrup, eggs, vanilla extract and the coconut oil and dark chocolate mixture. Mix until well combined.

Stir in the cacao powder, pink salt, baking soda and buckwheat flour.

Chop the remaining 40g of dark chocolate and fold into the brownie batter.

Spread into the prepared baking pan. Bake for 10-12 minutes or until a toothpick inserted into the center comes out with very moist crumbs on it but not raw wet batter. Let cool in the pan for about 10 minutes. Using the parchment paper, transfer the brownies onto a cooling rack and let cool completely.

Slice into squares, store in an airtight container and place in the fridge. These brownies are meant to be served cold, as the texture will become almost fudge-like and they will hold together much better.

Serve and enjoy!

V.

Print

GRAIN-FREE PEANUT BUTTER BROWNIES

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 16 servings

Author Veronique

Ingredients

• 1 cup natural peanut butter , smooth
• 100 grams dark chocolate bar , 75% or darker
• 1/4 cup coconut oil
• 1/3 cup maple syrup
• 2 large eggs
• 2 tsp vanilla extract
• 2 tbsp cacao powder
• 3/4 tsp Himalayan pink salt , or sea salt
• 1/2 tsp baking soda
• 1/3 cup light buckwheat flour

Instructions

1. Preheat oven to 350F. Grease a square 8x8 pan with non-stick cooking spray and line it with parchment paper. The parchment paper will make it easier for you to lift out the brownies from the pan once they are cooked.

2. Add 2/3 (about 60g) of the chocolate bar into a small bowl with the ¼ cup of coconut oil. Place over a pot of simmering water and stir until completely melted. You could also melt the chocolate and coconut oil in a microwave instead.

3. In a large bowl, mix the peanut butter, maple syrup, eggs, vanilla extract and the coconut oil and dark chocolate mixture. Mix until well combined.

4. Next, stir in the cacao powder, pink salt, baking soda and buckwheat flour. 

5. Chop the remaining 40g of dark chocolate and fold into the brownie batter.

6. Spread into the prepared baking pan.

7. Bake for 10-12 minutes or until a toothpick inserted into the center comes out with very moist crumbs on it but not raw wet batter.

8. Let cool in the pan for about 10 minutes.

9. Using the parchment paper, transfer the brownies onto a cooling rack and let cool completely. 

10. Slice into squares, store in an airtight container and place in the fridge. These brownies are meant to be served cold, as the texture will become almost fudge-like and they will hold together much better.

11. Enjoy!