Dessertscrazyforcrust4.0
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 that tastes like brownies!
👥 9 Servings⏱️ Prep & Cook: 1h👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●microwave
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 9x9" pan with foil and spray with nonstick cooking spray.
2
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.
peanut butter (chunky or creamy but not natural)1 cup(14 ounces sweetened condensed milk)1 can
3
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.
baking chocolate (semi-sweet)2 ounces(14 ounces sweetened condensed milk)1 canvanilla1 teaspoon
4
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.
peanut butter (chunky or creamy but not natural)1 cup(14 ounces sweetened condensed milk)1 can
5
Store in an airtight container for up to 3 days or freeze for up to one month.
Nutrition Facts
calories
508 kcal
fat Content
22 g
serving Size
1 Bar
fiber Content
2 g
sugar Content
64 g
sodium Content
205 mg
protein Content
13 g
cholesterol Content
57 mg
carbohydrate Content
70 g
saturated Fat Content
7 g
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