Low carb flourless chocolate brownies topped with a rich peanut butter fudge. For all those peanut butter and chocolate lovers out there!
So how did you fare while I was away last week? Did you miss me? Did you even notice I was gone? Perhaps not. Don’t worry, I am not offended. Through the power of the internet, I was able to schedule posts and a few updates ahead of time. But it certainly wasn’t my usual posting schedule so you might have noticed that all was not quite as it should be. I was much quieter than normal on social media and I left you with no new recipes. I fully intended on having several yummy treats scheduled ahead of time, so that you would notice my absence even less. But for once in my blogging career, I decided to just let it go and not stress over posting. And let me tell you, it was a delicious and much needed little break and I come back to All Day I Dream About Food refreshed and rejuvenated. And with treats!
This was our big annual family trip up to Muskoka, the famed cottage country in Ontario, where my widely scattered family descends for one week every year and cavorts in the lake, swimming, tubing, skiing, jumping and generally wreaking havoc. This year, the cottage we rented had no WiFi or internet access, so it was meant to be an entirely unplugged vacation. I confess, I felt a mild panic at the thought of being so disconnected. Then I decided to give over and enjoy it, and to truly take a break from the world of blogging and social media. I figured it would be good for me and my readers would be happy enough to see me return to a regular posting schedule when I got back.
The irony is that we ended up with some internet access after all. My brother-in-law was apparently even more panicked by the thought of being unplugged for 7 days and he took it upon himself to bribe the cleaning ladies of the resort next door for the WiFi password. If you only knew my sister’s husband, you’d know how amusing this actually is. He’s a sweet, funny guy that you would never suspect of such shenanigans, but he also has quite the daring side. He simply drove over and hung a $20 bill out the window as he approached some of the staff, and they were more than happy to take his little “tip” in exchange for the password. The signal was rather weak and we could only access it from our mobile devices, but I found myself wanting to stay unplugged as much as possible. So I used it only to answer a few important messages and keep my email inbox from raging out of control. Other than that, it was pure, unadulterated family time. And it was awesome!
I figured that after being away for a week, I’d better come back to you with some great recipes and these Low Carb Peanut Butter Fudge Brownies definitely fit the bill. I saw a full carb version on Gimme Some Oven and that was it; I knew I needed to make them low carb. I simply took my low carb Flourless Brownies for the base, and then I topped them with a delicious mixture of peanut butter, butter and powdered Swerve. Then I drizzled a little melted chocolate over the top. They were rich, so I cut them into bite-sized squares. The only thing I’d do differently next time is make more of the peanut butter fudge topping, because it was on the thin side. I’ve written the recipe to include more peanut butter fudge, so they will be even better for you than they were for me!
Be sure to check out this Peanut Butter Fudge from Texanerin too!
Peanut Butter Fudge Brownies – Low Carb and Gluten Free
Low carb flourless brownies topped with rich peanut butter fudge. A peanut butter and chocolate lover's dream!
- 12 tbsp butter
- 4 oz unsweetened chocolate
- 1/4 cup cocoa powder
- 3/4 cup Swerve Sweetener or other erythritol
- 1/2 tsp vanilla extract
- 5 large eggs
Peanut Butter Fudge
- 3/4 cup peanut butter
- 6 tbsp butter
- 1/2 tsp vanilla
- 1/4 tsp salt
- 3/4 cup to 1 cup powered Swerve Sweetener, sifted
- 1 ounce high % cacao chocolate
- Preheat oven to 325F and line an 8x8 inch baking pan with parchment paper with overhanging edges for easier brownie removal.
- Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
- Stir in erythritol and vanilla extract. Let cool 5 minutes.
- Whisk in eggs, one at a time, until well combined.
- Spread mixture in prepared pan. Bake 15 minutes, or until just barely set and middle is still not quite cooked. Watch them carefully as they can get quite dry if overdone. The edges will rise a little higher but should recede as they cool.
- Let cool in pan 10 minutes.
Peanut Butter Fudge:
- In a smal saucepan over medium heat, melt together peanut butter and butter. Stir in vanilla and salt.
- Stir in powdered erythritol a little at a time until the mixture thickens to a spreadable consistency.
- Spread over cooled brownies and refrigerate 1 hour, until set.
- In a small, microwavable safe bowl, melt chocolate by heating in microwave in 30 second increments. Stir until smooth.
- Drizzle over peanut butter fudge. Let set at least 10 minutes.
- Lift brownies out by edges of parchment. Cut into 1-inch squares.
Serves 18. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.
Other nutritional info: 222 Calories; 22g Fat (83.0% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 217mg Sodium