Peanut butter brownie cups are an easy no-bake dessert recipe! They are vegan, gluten-free, grain-free, refined sugar-free, and made with 8 healthy ingredients. The fudgy no-bake brownies surround a creamy peanut butter filling with salted chocolate drizzled on top. They are sweet and salty, chewy, and loaded with rich chocolate flavor. The recipe is easily customizable with options to make it keto and paleo, too!
Brownies, peanut butter cups, and no-bake desserts. What’s the common denominator? These are three things that I will never, ever, ever grow tired of! Therefore, I decided to combine this trio into one glorious treat: no-bake peanut butter brownie cups. They are soft and chewy, sweet and salty, and loaded with rich chocolate flavor.
The creamy peanut butter filling is surrounded by fudgy brownie dough, then melted chocolate and flaky sea salt are added on top. To elevate the creation, I used a handful of healthy ingredients. That means they are free of dairy, gluten, grains, and refined sugar. So, when a dessert craving strikes, satisfy your sweet tooth with this wholesome treat instead of the junk food alternatives! And if you enjoy this recipe, you will also love my No Bake Caramel Cookie Dough Cups.
These peanut butter brownie cups are:
- Vegan, gluten-free, dairy-free, and grain-free
- Made with 8 ingredients
- Naturally sweetened with maple syrup // no refined sugar
- Protein-packed with 10g protein per cup
- Keto-friendly and paleo-friendly
- Easily adaptable and customizable with ingredient swaps
- A healthy dessert recipe with no baking required!
Ingredients for this easy no bake dessert recipe
- Almond flour: almond flour is blanched ground almonds. Be sure to use a superfine variety for the best results. I recommend the Bob’s Red Mill brand.
- Peanut butter: feel free to use your favorite creamy peanut butter. I think a natural peanut butter (with a runny consistency) works best. If desired, you can replace it with another nut butter, like almond butter or cashew butter.
- Cocoa powder: dutch process cocoa, natural cocoa, or cacao powder can be used for this chocolate dessert. Personally, I love using the dutch-processed variety because of it’s rich flavor.
- Maple syrup: instead of refined sugar, these brownie cups are sweetened with maple syrup. For a low sugar option, you can use stevia-sweetened maple syrup instead.
- Coconut oil: both unrefined or refined coconut oil can be used. If you want to keep the recipe oil-free, you can omit the oil and get similar results.
- Chocolate chips: chocolate chips are melted in order to create the chocolate drizzle. You can use milk, semisweet, or dark.
- Vanilla extract: a dash of vanilla extract balances the chocolate flavor.
- Salt: the no-bake brownie dough is lightly salted. Flaky sea salt can be sprinkled on top of the melted chocolate drizzle, too. If your nut butter is already quite salty, I suggest reducing or removing the salt entirely.
How to make peanut butter brownie cups
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
Prepare vegan no-bake brownies
First, create the no-bake brownie dough. Add almond flour, peanut butter, cocoa powder, maple syrup, vanilla, and salt to a bowl.
Mix the ingredients together until evenly combined. The dough should be smooth and sticky. Set aside.
Prepare peanut butter filling
In a small bowl, add peanut butter, maple syrup, and melted coconut oil. Mix together until smooth and creamy.
Assemble the vegan brownie cups
Divide the brownie dough among a silicone muffin pan. If you do not have a silicone pan, I recommend using parchment paper muffin liners in a regular muffin tin. Otherwise, the dough may stick to the tin.
Press the dough across the bottom of the pan. Then, press a tablespoon into the dough to create a well for the peanut butter filling.
Next, spoon the peanut butter filling into the wells. Store the peanut butter brownie cups in the freezer for 5-10 minutes, or until the peanut butter sets.
After, prepare the chocolate drizzle. Melt the chocolate chips and coconut oil in the microwave for 30 seconds, stirring together, or until the chocolate is melted. Be careful not to burn the chocolate.
Remove the peanut butter brownie cups from the freezer and the muffin pan. Drizzle the melted chocolate on top. Sprinkle flaky sea salt on top (optional). The chocolate should set quickly since the brownie cups are cold. If needed, store them in the freezer for 1 minute to set. Enjoy!
How to make them keto: use stevia-sweetened maple syrup and stevia-sweetened chocolate chips. Alternatively, you can use your choice of keto-friendly ingredients, such as monk fruit or erythritol alternatives.
How to make them paleo: use almond butter instead of peanut butter, and raw cacao powder instead of cocoa.
How to make them nut free: follow the ingredient swaps below
- Peanut free: replace the peanut butter with another nut butter, such as almond butter.
- Nut free: replace the peanut butter with sunflower seed butter or tahini. For the flour, you can use oat flour instead and achieve similar results.
Flour alternatives: you can use oat flour for this dessert instead of almond flour. However, since almond flour contains more moisture, the brownie dough will be drier and less fudgy.
For mini peanut butter brownie cups: make this a low calorie dessert by using a mini muffin tin. The recipe will create approximately 18 mini cups.
How to store them
Store the cups inside a sealed container. Place in the refrigerator where they will keep for 1 week. They are also freezer-friendly for long term storage. If freezing, I recommend placing a square of parchment paper between each cup to ensure they do not stick together. They will last in the freezer for up to 3 months.
More desserts with peanut butter and chocolate
- Homemade Peanut Butter Cups
- Vegan Scotcheroos (Special K Bars)
- No Bake Chocolate Peanut Butter Bars (Vegan, Gluten-Free, Healthy)
- Vegan Monster Cookies
- Homemade Take 5 Candy Bars (Vegan & Healthy!)
- Vegan Snickers Bars
- Vegan Peanut Butter Blossoms
If you try these No Bake Peanut Butter Brownie Cups, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Peanut butter brownie cups are an easy no bake desserts recipe! They are vegan, dairy-free, gluten-free, grain-free, and refined sugar-free. The no bake brownies surround a creamy peanut butter filling with salted chocolate drizzled on top. They are fudgy, chewy, sweet and salty. This healthy dessert recipe is easily customizable with options to make it keto and paleo, too!
- 1 cup almond flour*
- 1/2 cup peanut butter**
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup chocolate chips
- 1 tsp coconut oil
- Flaky sea salt (optional)
- Prepare brownie dough: Add almond flour, peanut butter, cocoa powder, maple syrup, vanilla extract, and salt to a bowl. Mix together until evenly combined. Set aside.
- Prepare peanut butter filling: Add peanut butter, maple syrup, and melted coconut oil to a bowl. Mix together until smooth and creamy.
- Assemble: Divide the brownie dough among 6 slots in a silicone muffin pan. If you do not have a silicone pan, line a regular muffin tin with muffin liners. Press the brownie dough across the bottom of the pan. Then, press a tablespoon in the center to create a well. Spoon the peanut butter filling into the well.
- Chill: Chill the brownie cups in the freezer for 5-10 minutes, or until the peanut butter sets.
- Add chocolate drizzle: Melt the chocolate chips and coconut oil in the microwave for 30 seconds, stirring together, or until the chocolate is melted. Do not burn the chocolate. Remove the brownie cups from the freezer and from the muffin pan. Drizzle melted chocolate on top and add a sprinkle of flaky sea salt (optional). The chocolate drizzle should set quickly because the brownie cups are cold. If needed, place the brownie cups in the freezer for 1 minute to set the chocolate.
- Store: Enjoy the brownie cups immediately or store in a sealed container inside the refrigerator. They will keep for 1 week.
- *I recommend using superfine blanched almond flour. I use the Bob’s Red Mill brand.
- **I recommend using a natural peanut butter that has a runnier consistency. Since this dessert is salted, you should use an unsalted peanut butter. If your peanut butter is salted, you may want to remove (or use less) salt in the recipe.
- Read the full blog post for keto, paleo, and nut-free options.
- Serving Size: 1 cup
- Calories: 350
- Sugar: 14g
- Fat: 27g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 11g
Keywords: peanut butter brownie cups, easy no bake desserts, no bake brownies
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