But they’re sadly just not interchangeable in that way, but I hadn’t figured out quite why—until now. The main difference between these other peanut butter recipes and this brownie recipe is the addition here of finely ground, blanched almond flour. Place the baking pan in the center of the preheated oven and bake for about 30 minutes, or until the brownies are puffed and set all the way in the center. The ingredient list specifies “no-stir” peanut butter, which is the type of peanut butter that is fully integrated the moment you open the jar, with no need to stir. Preheat your oven to 325°F. Chocolate Chips: You can leave out the chocolate chips entirely, or replace them with another type of chip or even chopped nuts. Even though the recipe has no added oil, the natural oils in the peanut butter leaked out during baking and essentially the cookies and brownies fried in their own oil. So by combining sugar (brown sugar in this recipe) with peanut butter, we’re able to mimic the behavior of Nutella in this recipe—and probably in other recipes that are developed with Nutella instead of another nut butter. Peanut butter is also the base of classic flourless peanut butter cookies, which have no flour of any kind, but still have that crisp outside and chewy inside that some of the best cookies have. You could also try using finely ground hazelnut flour. Swerve and other alternative sugars do tend to be drying to baked goods, so you might need to add a bit of milk or water to reach the desired consistency in the raw batter. Nutella is a great peanut-free alternative for households where someone is allergic to peanuts and tree nuts. The main difference between these other peanut butter recipes and this brownie recipe is the addition here of finely ground, blanched almond flour. White chocolate chips would be excellent. Make the brownie batter: place butter and 1 ¾ cups of the chocolate chips in a large microwave safe bowl. Great gluten free recipes for every occasion. Twix Caramel Brownies – Cake like and delicious! It’s not at all the same as peanut butter, though. https://www.allrecipes.com/recipe/11504/chewy-peanut-butter-brownies Nutella is a great peanut-free alternative for households where someone is allergic to peanuts. 1×4 || Jersey Shore: Family Vacation Season 1... Lutron Caseta vs. RA2 Select — What’s the... Natural Remedy That Removes Uric Acid From Your... classic gluten free peanut butter brownies, flourless chocolate peanut butter muffins. 1 cup (256 g) smooth, no-stir peanut butter, 3 eggs (150 g, weighed out of shell) at room temperature, 1 cup (120 g) finely ground blanched almond flour, 4 ounces semi-sweet chocolate chips (optional 5th ingredient). Well, I finally realized that the first ingredient in Nutella is sugar. You could even top it with chopped peanut butter cups – YUM! They’re even made with similar ingredients to these 4 ingredient peanut butter brownies (sugar, eggs, peanut butter, with a bit of baking powder). You could also try using finely ground hazelnut flour. Egg-free: There are 3 eggs in this recipe, and the recipe itself only contains 4 essential ingredients. Even though these keto brownies contain just 4 ingredients and are super-simple to make, they might ju… Slice into 9 or 12 equal squares using a sharp knife. Grease a 9×9-inch (23 cm × 23 cm) brownie pan generously with butter or use an ungreased silicone pan. But they’re delicious all on their own too! I developed this recipe when, out of curiosity, I tried replacing the Nutella in some of our simplest Nutella recipes, like our 3 ingredient Nutella cookies, with peanut butter 1 for 1. Peanut butter is a great substitute for flour, often, like in our flourless chocolate peanut butter muffins, which are rich and flavorful, but still have a light and tender crumb like a proper muffin. I had a feeling that it wouldn’t work, but I had been asked so many times over the years I just had to try it. I'll send you the first of four emails in the guide momentarily. Whenever I publish a recipe that uses Nutella, I’m asked if you can use another nut butter, like peanut butter. I’m afraid you can’t make these egg-free. Continue heating in 30 second increments, stirring between each, until chocolate is melted and smooth. Chocolate Chips: You can leave out the chocolate chips entirely, or replace them with another type of chip or even chopped nuts. It’s a tenderizer, too, which is why low-fat baked goods often have so much sugar. Add the almond flour, and beat again on medium-high speed until as smooth as possible.