Chocolate Peanut Butter Brownies

These deliciously moreish chocolate peanut butter brownies are low-carb, gluten and refined sugar-free. However, the real challenge is not to eat the whole lot!

Chocolate peanut butter brownies cut into squares on a  board

You can’t beat a great chocolate brownie, but there are just so many recipes to choose from. However, if you are looking for a change from the traditional, these chocolate peanut butter brownies certainly won’t disappoint. Not only are they low carb, at under 3g per brownie, but they are gluten-free and by using artificial sweeteners, they are free of refined sugars as well!

Chocolate Peanut Butter Brownies cut and stacked on top of each other

The winning combination of chocolate and peanut butter is an absolute winner in this recipe. They are brilliant as a tasty afternoon snack or served with a big scoop of vanilla ice cream as a delicious dessert. I promise you they never hang around for long in my house.

However, if you aren’t a fan of peanut butter then why not try my other low carb brownie recipe, double chocolate brownies

pile  of double chocolate brownies cut into cubes
Beautifully moist low carb double chocolate brownies

These chocolate peanut butter brownies have an intense chocolatey kick, enough to satisfy any sweet craving, but also the nutty butter topping gives them that extra gooey, stick to the roof of your mouth edge, which just makes them so moreish. However, if you wanted to make them a nut-free treat, simply omit the peanut butter topping before cooking.

Note on sweeteners

For these chocolate peanut butter brownies, I suggest using a brown sugar replacement. I tend to use either Sukrin Gold or NKD living Erythritol Gold (affiliate link) as a substitute for brown sugar. Both work really well in this recipe as they have a slightly mellower flavour which works well with chocolate. I have also baked these using Xylitol and to be honest, they still taste wonderful.

In addition, instead of using vanilla essence, a staple for lots of bakes, I replaced this with sugar-free vanilla drops. I currently like the sugar free drops from MY Protein Flavdrops (affiliate link). Our taste preference in this house is a sucralose based drop, however, you can also use stevia-based drops if you prefer. However, if you only have vanilla essence then just use that!

Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.

Chocolate Peanut Butter Brownies cut in a love heart shaped tin

What you will need for Chocolate Peanut Butter Brownies

  • Eggs
    • A key component to any bake and should be free-range
  • Brown sugar replacement
  • Sugar free vanila drops
    • I use a sucralose based product, currently I like the drops from MY Protein Flavadrops (affiliate link)
    • Alternatively use a good quality vanilla extract as it really makes a big difference to the flavour in your baking
  • Ground almonds
  • Unsweetened cocoa powder
    • Intensifies the chocolatey-ness of these brownies and adds a slight bitterness
    • But make sure it doesn’t have any added sugar
  • Baking powder
    • I use Gluten-free
    • Essential for adding air and lightness into your bakes
  • Dark chocolate chips
    • Try and use a chocolate that has a cocoa content 70% or above as this really makes the difference with these brownies.
    • Plus the higher the cocoa content the lower the sugar!
  • Peanut butter
    • Avoid peanut butter with palm oil
    • Read the labels, the best ones don’t have any added ingredients and are simply ground peanuts

Diabetes Note

These really make a great sweet treat option. Because of the use of almond flour, sweeteners and good quality dark chocolate, the overall carb count is dramatically reduced.

We have found that making some switches in recipes to reduce the overall carb count has helped to avoid some of those dreaded blood glucose spikes.

Carb Counting

The overall carb count for a serving of these chocolate peanut butter brownies based on the ingredients we would count (chocolate and cocoa powder):

Dark Chocolate 85% = 150g – 33g of carbs

Unsweetened Cocoa Powder =70g – 8.7g of carbs

Now add all the carbs together – 33+8.7 = 41.7g

Finally divide this by the serving size, 15 – 41.7/15 = 2.8 g of carb per brownie

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.

Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Brownies

Theselow carb, gluten and refined sugar-free chocolate peanut butter brownies have an intensely chocolatey kick, perfect for an afternoon snack, or served with a big scoop of vanilla ice cream as a delicious dessert.

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Cuisine: Sweet Treats, DessertDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

15

servings
Total time

45

minutes

Ingredients

  • 4 large eggs

  • 100 g brown sugar sweetener (see notes above)

  • 5 to 10 drops sugar-free vanilla flavour drops or 1tsp vanilla extract

  • 200 g ground almonds/almond Flour

  • 70 g unsweetened cocoa powder

  • 1.5 tsp gluten-free baking powder

  • pinch of salt

  • 150 g dark chocolate chips 70% or above

  • 2 tbsp smooth peanut butter

Directions

  • Use a brownie tin measuring 9″x9″. Grease the tin and line with baking paper.
    Preheat the oven to 140°C fan /160°C conventional / 325° F.
  • In a large bowl whisk the eggs. Then add 60ml water, the brown sugar replacement, vanilla extract or sugar-free flavour drops and stir with a spatula until combined.
  • In another large bowl combine the dry ingredients – ground almonds, cocoa powder, salt, baking powder and mix.
  • Then pour the egg mixture into the bowl with the dry ingredients and mix well. Fold in the chocolate chips.
  • Pour the batter into the prepared baking tin, then swirl in the peanut butter by mixing it lightly on the top with a fork.
  • Place in the oven and bake for about 30 mins, or until an inserted skewer comes out clean.
  • Leave them to cool for another 30 mins in the tin before cutting into your bars and continuing to cool.

Tips and Notes

  • See notes above on sugar alternatives.
  • Use good quality chocolate, 70% or above as this really makes the difference with these brownies. Plus the higher the cocoa content the lower the sugar.
  • If you wanted to make them a peanut-free treat, simply omit the peanut butter topping before cooking or try the double dark chocolate brownie recipe
  • Diabetes Note – These really make a great sweet treat option. Because they use almond flour, sweeteners and good quality dark chocolate the overall carb count is dramatically reduced. This helps to avoid those dreaded blood glucose spikes.

 

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