These peanut butter brownies are fudgy, chewy and full of peanut butter flavor. They are just 3 ingredients and very easy to make. They don’t require any flour, oil, or baking powder. They are perfect for when you need a quick dessert.
If you love chewy brownies and you love peanut butter, I think you will enjoy these peanut butter brownies. They are so quick and easy to make. You don’t even need an electric mixer to make them.
- Peanut Butter
- Egg Whites
- Powdered Sugar
Peanut Butter: This recipe uses natural unsweetened peanut butter. This is the drippy kind of peanut butter that doesn’t have anything in the ingredient list except peanuts and salt. There should not be any added oils or sugar.
Egg Whites: You will need the egg whites from two large eggs. The egg whites along with the powdered sugar are what create the chewy texture for the brownies. You don’t need the egg yolks for this recipe and adding them will completely change the recipe.
Powdered Sugar: The powdered sugar adds sweetness to these brownies but it also contributes to the chewy and fudgy texture. If you try to reduce the sugar, you’ll find that the brownies will be dry and not fudgy and not as chewy.
These brownies don’t actually contain any cocoa powder. I know brownies usually contain cocoa. However, these are fudgy and chewy like a brownie which is why I’m calling them brownies. And if you really want chocolate flavor in these, you can easily do that by adding 1 tbsp of cocoa powder to the batter. I didn’t add cocoa powder to mine and I explain why more below.
Peanut Butter Brownie Taste and Texture
These peanut butter brownies taste like peanut butter brownies without any cocoa flavor. I love chocolate brownies but when you add cocoa to the peanut butter, the peanut butter flavor does get a little lost because chocolate is such a strong flavor. This is why most peanut butter brownies just have peanut butter swirled into the batter or the recipe requires a separate peanut butter batter that doesn’t contain cocoa that is swirled in. For me, the best part of the peanut butter brownies is the peanut butter part, so I wanted to create a peanut butter brownie recipe that had just the peanut butter part but still with the texture of a brownie.
If you want a peanut butter brownie that still has the cocoa flavor, you can add one tablespoon of cocoa powder to the batter. I explain more in the notes section of the recipe card on when to add it. It will make the brownies taste more chocolatey. You’ll still taste the peanut butter flavor but it’s not as strong.
The reason why I still consider these brownies is because they are fudgy and chewy like a brownie. Some people might call these blondies because they don’t contain cocoa powder. But blondies aren’t just brownies without cocoa powder. Blondies also often are made with brown sugar and these don’t contain any brown sugar. Because blondies are made with brown sugar, they have a different texture than a brownie. They are not as chewy or as fudgy. They are usually soft and only slightly fudgy.
More Peanut Butter Recipes
- 2 Ingredient Peanut Butter Cookies
- 2 Ingredient No Bake Peanut Butter Brownies
- 3 Ingredient Peanut Butter Bread
3 Ingredient Peanut Butter Brownies
- 1/2 cup (128 g) unsweetened natural creamy peanut butter
- 2 large egg whites
- 1 cup (100 g) powdered sugar
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking pan with parchment paper.
- In a large mixing bowl, add peanut butter and egg whites. Use a whisk to mix until egg whites are fully incorporated into the peanut butter. As you are mixing, the peanut butter will get thick and chunky and may get stuck on your whisk. Make sure to release the peanut butter stuck on your whisk (I just tap the whisk a few times against the edge of the bowl), and keep whisking until batter is smooth with no egg streaks remaining.
- Add in powdered sugar. Use a spatula to fold in the powdered sugar. At first your mixture will turn thicker but as you continue to mix in the sugar, you should see your batter actually become thinner. Continue to stir until all powdered sugar is fully incorporated. Your batter should be very sticky and a little runny.
- Scrape batter into your prepared pan. Use your spatula to spread it evenly across the pan as needed. Bake for about 20-25 minutes or until the toothpick inserted comes out with only a few crumbs clinging (mine took 20 minutes). Let brownies fully cool before cutting and serving.
- Powdered sugar (especially if you are not using a fresh container) can often clump up. Make sure to break up the clumps with a whisk before measuring and adding it to your bowl. This will help ensure that you are measuring correctly and will make it easier for you to mix the sugar into the batter.
- If you want to add a little chocolate flavor to these brownies, add 1 tbsp of unsweetened cocoa powder to the batter. Add it at the same time you add the powdered sugar.
- If you don't have an 8 x 4 inch pan you can also use a 9 x 5 inch pan but your brownies will be a thinner and you will likely need less baking time.
- I recommend lining the baking pan with parchment paper because the brownies are very fudgy and sticky at the bottom and it is hard to remove them from the pan directly.
- I have only tested this with natural unsweetened peanut butter.
- This recipe will not work with powdered sugar alternatives. Instead of melting into the brownies, the sugar becomes firm and hard.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.