Peanut butter brownies are like a party in your mouth! These amazing keto brownies are topped with a rich sugar free peanut butter fudge and a sweet chocolate glaze. Perfect for any occasion. This post is sponsored by Bob’s Red Mill.
Can I confess that I am having a ball going back and re-vamping old posts and recipes like this peanut butter brownie recipe?
I create so many recipes, it’s hard to know how many there are in my archives. Thousands, for sure. And given that I write recipes for other websites in addition to my blog, and that I write all sorts of new recipes for my series of keto cookbooks, I can’t even fathom how many keto recipes I have made. And surely there are some I’ve almost forgotten about.
But I could never ever forget about these amazing peanut butter brownies. These have been on my mind since I first made them way back in 2013.
Buckeye Brownies go low carb
Are you a buckeye fan? These are also known as Buckeye Brownies. What the heck are buckeyes, you ask?
Good question. I’d never heard of them either until I began blogging about food. Which feels like a million years ago now because I feel like I’ve been a food blogger all my life. It was what I was destined to be, my friends!
Okay so the Ohio Buckeye is the state tree of Ohio, and it produces a nut that resembles a chestnut. Buckeye trees are also known as horse chestnuts.
That nut is the inspiration for buckeye candy, which is a ball of peanut butter fudge dipped in chocolate, made to resemble the buckeye nut.
WHOA! Wait a second, did you just say peanut butter fudge? Oh heck yeah, I did! And I will say it again. Peanut butter fudge, peanut butter fudge, peanut butter fudge. Who doesn’t love peanut butter fudge?
Buckeyes are so beloved in Ohio and that love has extended far and wide, so that now almost anything made with peanut butter and chocolate can be referred to as “buckeye”. I am not above exploiting that love of peanut butter and chocolate. Because I love it too and will eat just about anything made with these two ingredients. It’s hard for me to resist.
How to Make Keto Peanut Butter Brownies
- Begin with the best, fudgiest, gooiest keto brownies around. I had a pretty great recipe back in the day but ever since I discovered using a little gelatin to improve the chewiness of my keto cookies and brownies, I’ve been using my Ultimate Keto Brownies recipe as the base for any brownie recipe.
- Use quality ingredients like Bob’s Red Mill almond flour. Not all almond flour is created equal, my friends. You may have heard me expound on this before and you will hear me expound on it again. Finely ground blanched almond flour is a MUST for all of your keto baked goods.
- Use the creamiest peanut butter you can find. A lot of natural peanut butters aren’t as creamy as I would like and have that thick layer of oil on the top. I have two that I really like: Justin’s and Thrive Market. Both are very creamy and not overly oily, and make the peanut butter fudge layer on these brownies so creamy and delicious.
- Use enough powdered Swerve to thicken the peanut butter layer so that it’s spreadable but not too thin. You really want this to be like a fudge layer on top of the brownies.
- Make a creamy sugar free chocolate ganache to go on top. I did some where I spread the ganache and some where I just drizzled it. You could spread the whole batch with a thin layer of the chocolate ganache. Or you could do as I did and cut the peanut butter brownies up first, and then drizzle or spread as you see fit.
Really, I am just so happy that I decided to tackle these keto peanut butter brownies again. The original version was very very good and I loved them. This new version, 5 years later, is even better. It feels like I’ve discovered the joy of Buckeye Brownies all over again!
Be sure to check out this Peanut Butter Fudge from Texanerin too!
Peanut Butter Brownies
Ingredients
Brownie Base:
- 1 recipe Ultimate Keto Brownies
Peanut Butter Fudge:
- ¾ cup peanut butter
- 6 tablespoon butter
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ¾ cup powered Swerve Sweetener sifted
Chocolate Glaze:
- ½ cup heavy whipping cream
- 1 ½ ounces unsweetened chocolate finely chopped
- 3 tablespoon powdered Swerve Sweetener
- ¼ teaspoon vanilla extract
Instructions
Brownies:
- Line an 8x8 inch baking pan with parchment paper, with an overhang for easy removal. Prepare the keto brownie batter as directed and pour into the pan. Bake the brownies as directed and let cool in the pan.
Peanut Butter Fudge:
- In a smal saucepan over medium heat, melt together peanut butter and butter. Stir in vanilla and salt.
- Stir in powdered Swerve a little at a time until the mixture thickens to a spreadable consistency. Spread over cooled brownies and refrigerate 1 hour, until set.
Chocolate Glaze:
- In a small saucepan, heat the cream until just simmering. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.
- Add the sweetener and vanilla and whisk until smooth. Let sit a few minutes to thicken, then spread or drizzle over the peanut butter layer.
- Lift brownies out by edges of parchment paper and cut into squares.
Kim says
I have been doing keto for 9 months and this is my favorite recipe! I make a batch of just the peanut butter fudge every other week! Thank you. Amazing recipe!
Carolyn says
So glad you like it!
Wenda says
I love these brownies..the peanut butter fudge and chocolate on top are delicious…Thank you for this recipe!
I only added. 1 TBS water to the brownies, and they were perfect!
I’ve made so many of your recipes❤️
Lynette says
Unbelievably amazing!! 10 stars! Thank you so much for this amazingly delicious recipe! XOX
Melissa says
Delicious! Thank you so much for this great recipe, I can’t wait to try your salted caramel bars.
Joyce says
Carolyn – Loved your original recipe and made it more times than I can count for my daughter and me. Excited to try out the revamped version for myself, but my daughter can’t eat almond flour unfortunately. Is the original brownie base recipe from 2013 still available as I couldn’t find it on your site. I wish I had printed it as this was my daughter’s absolute fave recipe of yours!
Carolyn says
Hi Joyce… Use the search box and type in “peanut butter swirl brownies”. The base of that is the old brownie. You could also try using sunflower seed flour in place of the almond flour. It works well.
Joyce says
Hi Carolyn – Thanks so much for your quick reply!! I see that the PB swirl recipe also lists almond flour so should I just omit it? Is the original recipe in your Everyday Ketogenic Kitchen book by any chance, as I just ordered it? Can’t wait to get it!
Carolyn says
Darn, I thought that one was flourless. Try this one instead but replace the liqueur with water or almond milk. https://alldayidreamaboutfood.com/irish-cream-brownies-low-carb-and-gluten-free/
Joyce says
Thanks Carolyn! I also did some searching and I think the base of your Raspberry Cheesecake Swirl brownies might use the original recipe. So many wonderful recipes, so little time! You’re awesome!
Shannan Vega says
I am a major keto foodie. This is the best brownie recipe (both ultimate brownie recipe and peanut butter brownie recipe). Nothing works quite like this. Genius gelatin! I’ve tried an ocean of low carb, grain free, sugar free brownie recipes, and nothing compares to this recipe. Thanks, Carolyn. Bonus: You just changed my chocolate and peanut butter loving husband’s life, but Even though he gives me all the credit, we both know it’s all you! Thanks again! The recipe is genius!
Carolyn says
Shannan, thanks so much! I love hearing that.
Brandie says
We made these this weekend and had to report back that they are truly amazing!
Carolyn says
So glad you liked them!
Felicia says
Thank you so much for such an amazing recipe!! My husband, little boy, and I enjoyed this so much! The brownies were so moist, the peanut butter topping decadently creamy! You’re so awesome at making this ketogenic lifestyle a breeze, and the recipes are simply delicious! Keep them coming!
Madelynn says
So, I use your recipes all the time. I just tried this one. You rock! My husband said we should send you flowers for this one. I have never had a bad recipe from this site. Amazing!
Carolyn says
Aw, that’s sweet. Thanks!
Kim Pitts says
Best Brownies Ever!!! I refrigerated them and they are even better the next day! They are rich but still dangerous…I could keep eating them they are so good!
Carolyn says
So glad to hear it!
shawnna says
OOOH so good! I could tell my brownie batter was thin enough and chose not to add the water. They were perfection! The addition of the peanut butter and chocolate on top was divine! Thank you again, Carolyn – your recipes are always fantastic.
Carolyn says
So glad you liked them!
Hillary Bleiker says
These are amazing! I made these last night; they take a few steps, but are sooooooooooooooo worth it.
Carolyn says
Glad you like them!
Gina Baughn says
These have to be my favorite Keto dessert so far! Carolyn I’m so thankful for your website whenever I need a recipe I come straight here. It has saved me from wasting countless ingredients on recipes that don’t turn out. I’ve never made anything that I don’t love from your site. These brownies are Gooey and delicious my children all gobbled them up as well.
I’ve lost close to 40 pounds going low-carb. And you’ve helped to keep me on track, even with my killer Sweet tooth!
Carolyn says
So glad to hear it, Gina…and congrats on your weight loss!
Rachael Yerkes says
I may eat the entire pan!!
Katerina @ diethood .com says
WOW!! These look and sound absolutely amazing!! Can’t wait to try this recipe!!
Aimee Shugarman says
You just went and made my favorite keto brownie recipe even better!! LOVE these.
Emily Hill says
I can’t believe these are keto-friendly. They look way too decadent and unhealthy. YUM!
Krissy Allori says
Anything with peanut butter and fudge sounds good in my books!
stef says
My husband loves everything peanut butter and chocolate. He would go crazy for these!! They sound amazing.
Evan Halperin says
These taste great, though i definitely under cooked the brownies. They turned out more fudge like rather than a bit more cake like. They still taste good, they just need to cook longer and cool longer