September 11, 2026

Fudgy salted peanut brownies, gluten-free & dairy-free

Okay, these brownies are a PROBLEM.

They’re ridiculously fudgy, loaded with chocolate chips and chopped peanuts, then topped with even more chocolate and flaky sea salt.

Basically, if a peanut butter cup and a brownie had a very delicious baby.

And the best part? They’re made with almond butter + maple syrup, so the ingredient list is actually pretty simple. No complicated brownie situation over here.

Just mix, bake, add all the toppings, and try not to eat half the pan before they cool.

I said try.

Why You’ll Like These

They’re ridiculously fudgy. The almond butter gives these that dense, soft center that makes a brownie a brownie.

One bowl-ish situation. No complicated ingredients or techniques here.

Naturally sweetened. Maple syrup does all the sweetening, so there’s no refined sugar in the brownie batter.

The toppings make them. Chocolate drizzle + chopped peanuts + flaky sea salt = game over.

You have options. Use real eggs or flax eggs, and you can swap part of the cacao powder for chocolate protein powder.

Fudge Salted Peanut Brownies

Ingredients

2 cups creamy all-natural almond butter
2 flax eggs or 2 real eggs
1¼ cups maple syrup
1 tbsp vanilla extract
½ cup cacao powder or cocoa powder
1 tsp baking soda
1 tsp sea salt
½ cup chocolate chips
Chopped peanuts, for mixing in and topping
Extra chocolate chips, for topping
Flaky sea salt, for finishing
Melted chocolate, for drizzling

How to Make

Preheat your oven to 350°F.

Line an 8×8-inch baking pan with parchment paper, leaving some hanging over the sides so you can easily lift the brownies out later.

In a stand mixer fitted with the paddle attachment, mix the almond butter on medium speed until smooth.

Add the eggs or flax eggs, maple syrup, and vanilla extract. Mix until everything is well combined.

Add the cacao powder, baking soda, and sea salt. Mix until you have a thick, fudgy batter.

Stir in the chocolate chips and chopped peanuts.

Transfer the batter to your prepared pan and spread it into an even layer.

Top with more chocolate chips and chopped peanuts.

Bake for 35–40 minutes, or until the edges are set but the center is still slightly fudgy.

Remove from the oven and immediately sprinkle with flaky sea salt.

Let the brownies cool completely before lifting them out of the pan and slicing.

Finish with a drizzle of melted chocolate and even more chopped peanuts if you’re feeling like doing the most.

Which, obviously, I am.

Tips

Don’t overbake them. The center should still look slightly fudgy when they come out of the oven. They’ll continue to set as they cool.

Let them cool before slicing. I know. I know. You want a brownie immediately. But letting them cool gives you those beautiful clean slices and the perfect fudgy texture.

Use creamy almond butter. Natural almond butter can vary in consistency, so give it a good stir before adding it to the recipe.

Flax eggs work great. If you want to keep these egg-free, use flax eggs. Real eggs work, too.

Want even more chocolate? Swap half of the cacao powder for chocolate protein powder for an extra chocolatey brownie situation.

Final Thoughts

These are the kind of brownies I want sitting on my counter at all times.

They’re rich and fudgy, the chocolate chips get all melty, the peanuts add that little crunch, and then the flaky sea salt hits at the end.

If you make these, tag @whatrobineats so I can see them!