This is a flourless chewy and gooey, utterly irresistible peanut butter brownie recipe! Or blondie, as they have no chocolate!
They are rich and decadent triple peanut butter brownies: with peanut butter, peanut powder and roasted peanuts, this recipe for all the peanut lovers out there!
You’ll love these irresistible gooey triple peanut butter brownies with a sticky and crunchy peanut butter and whey protein topping! They are super easy and fast to make, flourless, keto, sugar-free and gluten-free!
We love the topping made with whey protein and peanut butter! It’s the same recipe I used to frost our favorite keto peanut butter and chocolate cupcakes.
The mix of peanut butter and whey makes a super thick and sticky caramel-like topping that grows harder as it dries and sets.
If you don’t eat the whole brownie straight away, you’ll see how after some time it gets the chewy texture of caramel candy. It’s to die for!
These are the main ingredients you’ll need for this easy peanut butter brownies recipe:
You’ll find the exact ingredient quantities with automatic scaling and conversions on the printable recipe summary at the bottom of this post.
For the triple peanut butter brownies:
- Natural smooth peanut butter – the ones that need to be stirred.
- Peanut butter powder – this is the dehydrated and defatted peanut butter. Be careful, some brands have sugar added. This one is keto-friendly!
- Salted butter – If using unsalted, just add a pinch of salt. Use grass-fed butter for the best taste!
- Sugar substitute: use a powdered keto sweetener for better texture. You can also make our own powdered sweetener from granulated.
- Large eggs, vanilla extract and baking powder.
For the peanut butter caramel topping:
- (MORE!) smooth peanut butter
- Whey protein powder – either unflavored or vanilla
- Crushed roasted peanuts – add a sprinkle of crunchy salted peanuts to contrast with the sweet topping
The whey protein is what gives the topping the delicious stickiness. Either whey isolate or concentrate work. Isolate has slightly less carbs and it’s the one I use.
I always buy huge amounts of unflavored whey isolate so I use in many recipes (and everyday shakes and such) and add in any flavors I want.
So I made this peanut butter brownie topping with unflavored whey, and added vanilla extract and liquid sweetener (monk fruit).
If you use vanilla flavored whey protein, you might not need to add these.
How to make
Peanut butter topping
1. Mix the whey protein powder with water or low-carb milk, adding liquid bit by bit, until it’s creamy and free of clumps.
Add vanilla and sweetener if your whey protein is unflavored.
2. Add the peanut butter and mix until it reaches a very thick caramel consistency, that falls of the spoon in ribbons.
Try for taste, and add more vanilla or sweetener if you like.
Keto peanut butter brownies
Start by preheating your oven to 350 °F (175 °C). Line a 8×8-inch pan with parchment paper and grease it with some butter, olive oil or coconut oil.
Get a large microwavable bowl where you can mix all the ingredients for the batter so you can do the whole recipe in one bowl only (not like I did!)
In this bowl, add the butter and peanut butter and let’s start!
1. Melt together the peanut butter and butter in the microwave and mix them well to combine.
Natural peanut butter can get some hard lumps, try and smooth these out as you mix.
2. Add the eggs, vanilla extract, keto sweetener, baking powder and peanut butter powder to the melted butter and peanut butter.
3. Mix all ingredients until you get a uniform and creamy batter.
An electric hand mixer makes it faster but you can also just mix it by hand with a sturdy spatula.
4. Transfer the keto brownie batter into a 8-inch square pan lined with parchment paper.
Smooth out the top and take it into the oven at 350 °F (175 °C).
5. Bake the brownies for 11-12 min, and remove from the oven when they are just about set in the middle.
Don’t wait too long or the peanut butter brownies will dry out and become cakey.
6. Wait until it’s cooled down, and turn the brownie onto a plate.
Spread the peanut butter topping, and sprinkle some crushed salted peanuts to give it a delicious salty and sweet crunch.
Storage and freezing
These peanut butter brownies can be kept at room temperature or refrigerated for up to 5 days. Keep them in an airtight container so they won’t dry out.
To freeze the leftovers (what?) separate the slices with parchment paper to prevent them from sticking together.
Place them in a freezer bag (slices wrapped in paper) or piled up in an airtight container (with parchment between layers) and freeze it for up to 3 months.
Brownies vs blondies
I wasn’t sure if I should call these brownies or blondies. I was inclined towards blondies, as I’m with the people who think blondies are brownies without chocolate.
But I know some believe that blondies are called so because they are made with brown sugar. I don’t think that makes any sense, as if made with brown sugar these should be definitely called brownies, it’s only logical.
In any case… I’m calling them both. Not to cause any confusion!
By the way, if brownies were made with golden sugar, then maybe they could be called blondies. Although I’d go with goldies.
What do you think? What side of the brownie vs blondie debate are you on? Share with us in the comments!
Peanut Butter Brownie Blondies
- Mix 2/3 cup whey protein isolate with 1/3 cup water or low-carb milk, adding the liquid bit by bit, until it's creamy and free of clumps.
- Add the 1/4 cup smooth peanut butter and mix until it reaches a very thick caramel consistency, that falls of the spoon in ribbons. Set aside.
- Preheat the oven to 350 °F (177 °C) and line a 8-inch square pan with parchment paper greased with butter or coconut/olive oil.
- Melt together the 1/2 cup smooth peanut butter and 1/4 cup salted butter in the microwave and mix them well to combine.
- Add the 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup powdered sweetener, 1 teaspoon baking powder and 1/2 cup powdered peanut butter to the melted butter and peanut butter mix.
- Mix all ingredients until you get a uniform and creamy batter. You can use a hand mixer or a sturdy spatula.
- Transfer the batter into the prepared 8-inch square pan. Smooth out the top and take it into the oven at 350 °F (177 °C)
- Bake the brownies for 11-12 min, and remove from the oven when they are just about set in the middle.
- Wait until it's cooled down, and turn onto a plate. Spread the peanut butter caramel topping, and sprinkle with some crushed salted peanuts.
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