Peanut Butter Brownies! (Gluten-Free, Grain-Free & SCD)

peanut butter brownies

This morning, jetlagged a bit still, off track, a bit too late for just some green tea, I mixed up a bowl of fudge-textured, intensely delicious peanut butter brownies while my tea water boiled.  These have four ingredients, they take two minutes to mix up and once they cool off you may have a problem walking away!

The recipie came into my inbox via the Specific Carbohydrate Diet email list years ago, as a nut butter cake that used 4 eggs.  A few less eggs and brownies were born!

Note: if you are on Paleo, peanuts are not allowed (they are a legume) so feel free to sub in another creamy nut butter. It works great with almond butter… but I would love to try this with a big jar of pecan butter, too!  

peanut butter brownie

Crazy how moist and sticky and gooey these are… !

Peanut Butter Brownies

  • 1 − 16oz jar of salted, creamy natural peanut butter (I use Trader Joe’s)
  • 2 large eggs
  • 1 scant cup of honey
  • 1/2 tsp baking soda

Preheat the oven to 300 F.  I use an 8X8″ Pyrex pan to bake this.  I use coconut oil or grass fed butter (or olive oil in a pinch) to prepare the pan, brushing it lightly over the surface (or smearing it, as you wish!)

To mix this easily I empty the 16 oz. peanut butter jar into a bowl and then fill the empty jar nearly half up to the top with honey measure it.  Add the eggs and baking soda. Stir it up very well.

Bake for 30-35 minutes until the top is set, it perhaps jiggles just slightly beneath the surface if you shake the pan, and it seems nearly golden. Ovens vary.  If you over-bake it will lose its fudgy wonder. If you underbake it will taste like baking sodaand not stay together.  So: firm to touch, just starting to brown and roughly 30-35 minutes before you remove it from the oven.

Let it sit on a rack until room temperature. Refrigerate at least 2 hours before cutting into squares, and store anything you don’t eat (!) in the refrigerator!

Enjoy! xoxo Dana



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