You'll love these irresistible gooey triple peanut butter brownies with a sticky and crunchy topping! They are super easy and fast to make, flourless, keto, sugar-free and gluten-free!
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.
Brownies
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.
Notes
If you use vanilla flavored whey protein for the topping, you might not need to add the extra vanilla extract or liquid sweetener. You can try it for taste and add if necessary.