Desserts/ Gluten Free/ Low Carb

Peanut Butter Chocolate Brownies

peanut butter chocolate brownie with coconut flour

Sharing is caring!

A moist chocolate brownie with a swirl of peanut butter gives you a tasty treat.

These brownies are just so soft.   Luckily for me the Chief Taster was travelling so I got to be the sole taster.   I normally let the brownies cool before eating but curiousity got the better of me.  Very delicious warm.  So much that I had to cut them into squares once cool and wrap them up for the freezer before I ate the whole tin.  

Peanut Chocolate Brownie

I used chunky peanut butter only because the smooth was not available in my normal brand.  The crunch added something to the brownie but smooth would be just as nice.  

Chocolate Peanut Brownie

Although I used coconut flour for this, you could make this recipe with almond flour too. Perhaps with less egg and coconut milk though as coconut flour does love liquid! 

I cut the total bake into 9 squares but you could cut smaller portions if you wanted (but why! I cry).   They freeze very well and are a handy snack to have in the freezer.

Peanut Brownie



Peanut Butter Chocolate Brownies
Serves 9
Write a review
  1. 8 oz cream cheese, softened
  2. 1 egg
  3. 1 tspn vanilla essence
  4. 1/4 (52g) cup sugar substitute
  5. 3/4 (190g) cup peanut butter
  1. 1/2 cup (56g) coconut flour
  2. 4 eggs
  3. 3/4 cup (156g) sugar substitute
  4. 1/4 cup(56g) butter, melted
  5. 1/3 cup (35g) cocoa powder
  6. 1/3 cup (56g) coconut milk
  7. 1/4 tspn baking powder
  8. 1/4 tspn salt
  1. Preheat the oven to 180C/350F degrees.
  2. Mix the dry brownie ingredients in a bowl.
  3. Grease and line a square brownie tin with parchment paper.
  4. In another bowl, mix the eggs and sugar substitute and blend well.
  5. Add the butter and coconut milk and combine until smooth.
  6. Add the dry ingredients to the wet mixture and whisk until smooth. (I use a hand whisk).
  7. Place the topping ingredients in a bowl and using a hand blender mix until smooth. You could also use a blender for this.
  8. Spoon the brownie mixture into the brownie tin and smooth over evenly with a spoon.
  9. Dollop the peanut butter mixture on top of the brownie mixture and gently mix it slightly in.
  10. Bake for 40 minutes until firm.
  1. Nutritional Info per square – 332 Calories, 27g Fat, 12g Protein, 12g Total Carbs, 5g Fibre, 7g Net Carbs
Divalicious Recipes
Peanut Butter Chocolate Brownie

Sharing is caring!

You Might Also Like


  • Reply
    Chocolate Mint Brownies - Divalicious Recipes
    March 15, 2019 at 8:23 pm

    […] Peanut Butter Chocolate Brownies […]

  • Reply
    Nanette Attkisson
    April 12, 2018 at 8:04 pm

    Do you use culinary coconut milk or drinking coconut milk?

    • Reply
      Angela Coleby
      April 13, 2018 at 7:14 am

      Coconut milk from a can.

  • Reply
    January 31, 2018 at 7:53 pm

    If I wanted to omit the peanut butter to decrease carbs, do you think this would be good as a cream cheese brownie?
    I normally use truvia as my substitute. Think that’ll work okay?
    Looks luscious!

  • Reply
    November 30, 2017 at 5:05 pm

    Hello! This recipe looks delicious! What sugar substitute do you recommend? I sometimes worry about using Stevia because the conversions to some “sugar substitutes” are not correct.

    • Reply
      Angela Coleby
      November 30, 2017 at 5:08 pm

      You are quite right as you only need a dash of stevia! I prefer erythritol but will dip into xylitol if that’s not available. I’ve heard great things about monkfruit sugar but that’s sadly not for sale where I live.

    Leave a Reply