Kirbie's Cravings

3 Ingredient Peanut Butter Brownies (No Flour or Oil)

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.
a stack of peanut butter brownies.

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.
overhead shot of brownies.

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.
a stack of four brownies.

More Peanut Butter Recipes

3 Ingredient Peanut Butter Brownies

Servings: 8 brownies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These easy peanut butter brownies are full of peanut butter flavor and are just 3 ingredients. They come out very fudgy and chewy.
4.89 from 9 votes


  • 1/2 cup (128 g) unsweetened natural creamy peanut butter
  • 2 large egg whites
  • 1 cup (110 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.


Serving: 1brownie, Calories: 154kcal, Carbohydrates: 19g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 46mg, Fiber: 2g, Sugar: 15g, NET CARBS: 17

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

57 comments on “3 Ingredient Peanut Butter Brownies (No Flour or Oil)”

  1. I’m super excited to give these a try! I got a jar of the all natural peanut butter to use in my dog’s treat dispensers and when I 1st opened it, I tried some. I don’t know what I was expecting it to taste like, but definitely not how it did!! Nothing sweet about the taste big time! My beagle Happy can have it all to herself. But adding the p-sugar will make the taste more sweet, and less like a bland peanut glue. I might make a 2nd batch & cover it with melted dark chocolate too. Thank you a million times over for sharing your amazing recipes with all of us!! You’re beyond talented and very much appreciated!??????????

  2. Hello, Kirbie,
    I understand that this recipe won’t work with alternative sweeteners. What about peanut butter powder and nonfat Greek yogurt?
    Love your recipes!

    • We haven’t tried using peanut butter powder. For the Greek yogurt that’s not a good sub for the eggs – the egg whites work with the powdered sugar to create a chewy texture. If you use Greek yogurt (or even add it to the recipe with the eggs) it will completely change the texture of the brownies. Hope that helps!

  3. I made these with swerve confectioners sugar substitute. Used a 6 x 6 pan and baked for 40 minutes. It worked well, but they were more cakey than chewy as the oil separated from the peanut butter. But STILL DELICIOUS and satisfied my craving. I am a diabetic.

    • Thanks for sharing your experience!

    • I was just wondering if I could use swerve. I am diabetic to. I’ll try using it. I am not good at remembering to add to reviews after I make a recipe, but I’ll try…

  4. When you say to use an 8″×4″ pan or a 9″×5″ pan, do you mean loaf pans? Those are the only two pans that I know of with these measurements. Thank you for sharing your recipes.

  5. Absolutely delicious

  6. Can you use cocoa eggs whites and powdered sugar for chey chocolate brownies. Would they be as great as the PB ones( Thanks for your Recipes…

  7. Made them and LOVED THEM!!!
    The texture was excellent! Will definitely make again! These are not super sweet but amazingly delicious!! I cannot stay out of them!!
    Thank you for sharing this recipe! It will forever be in my cookbook! 

  8. Wow those recipes look really good.

  9. Bestever

  10. Can you add any nuts and seeds to this recipe?

  11. Hello, Mam or Sir. How are you, your recipes are too good ?. Thanks for sharing. I am lucky to get your recipes.

  12. First time trying peanut butter brownie recipe. Hope it turns out. I’m not the best baker lol.

  13. When giving the recipes that use only 3 ingredients could you please give on how much of the ingredients a person needs for the brownies cookies please would appreciate it 


    • All of the amounts for each ingredient are in the recipe card at the end of the post before the comments section.

  14. Easy recipes which I love and because I don’t have much time to spend on recipes that takes to long I am very happy with these recipes



  15. Can’t wait to make this,, Thxs for posting!

  16. Can we use oil instead of butter?

    • Do you mean oil instead of peanut butter? Because there is no other butter in this recipe. If so, then no. You can’t substitute oil for peanut butter.

  17. Excellent

  18. Love these recipes!!

  19. I made these with natural almond butter. Excellent!

  20. Will this work without the powder sugar?

  21. Grandchildren like making this simple recipe.

  22. Can this recipe be modified for diabetics?
    Figure the answer is no. Or why would you want to? Lol
    Serious question though 

  23. Can you use splenda in place of powdered sugar if you have a diabetic in the house?

  24. oh my goodness, you come up with a lot of recipes I want to try (and I will try a few of them.) They look so yummy! Thank you for sharing!

  25. I am a peanut butter lover as well so I will make these gems at some point!
    Have you tried to swirl jam or preserves in to the batter after its in the pan?
    I love peach fruit spread & preserves on my peanut butter sandwiches so I may try this on maybe half the batter. 

  26. These look delicious but was wondering if I could use Powdered Swerve in place of regular powdered sugar.