Peanut Butter Brownies With Almond Flour

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Fudgy peanut butter brownies made with almond flour, naturally sweetened with ripe bananas and honey, and loaded with dark chocolate chips.

Prep Time10

Cook Time22

Cooling Time10

Total Time42

Course: Dessert

Cuisine: American

Diet: Gluten Free, Halal

Skill Level: Beginner

Servings: bars

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or lightly grease it with cooking spray.
Place the 2 medium-large Ripe bananas in a large mixing bowl and mash until mostly smooth.
Add the 1 Cup smooth peanut butter or almond butter, ⅓ Cup honey or maple syrup, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
In a separate bowl, combine the ½ Cup almond flour, ¼ Cup unsweetened cocoa powder, and 1 teaspoon baking soda.
Add the dry ingredients to the banana mixture. Stir just until combined and no dry streaks remain.
Gently fold in the ½ Cup dark chocolate chips, then spread the batter evenly in the prepared pan. Sprinkle additional chocolate chips over the top.
Bake for 22 to 24 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
Sprinkle with Flaky sea salt, if desired. Allow the brownies to cool in the pan for at least 10 minutes before slicing and serving.

If you cut them into 12 squares, each square will be 257 calories, 25 g carbs, 8g protein, and 16g fat
I did 9 medium-large servings because it's what my kids would prefer, but feel free to cut them smaller.
Do not overbake the brownies. A few moist crumbs on the toothpick are exactly what you want.
Let them cool before slicing. They will be very soft when they first come out of the oven.