Gluten free and dairy free flourless fudge brownies with a peanut butter mousse frosting. In other words…the best decadent dessert EVER.

These brownies are unbelievable– I almost have no words to describe them. The brownies themselves are rich, easy to make, gluten free, and can be made dairy free. The fluffy peanut butter mousse is also dairy free, and incredibly simple to make with just a few ingredients. I just cannot get over these!

While the brownies are baking and cooling, you’ll quickly whip up the dairy free peanut butter mousse to set in the fridge.

Tip:

Be sure to chill your full fat coconut milk the night before, or at least 5+ hours before baking. This way, the creamy part of the coconut milk will be completely separated from the watery part. You can keep the watery part for using in smoothies later in the week, but for the mousse you’ll only want the thick creamy portion!

If you are a chocolate and peanut butter lover like me, you are going to die for these. These are my current pregnancy craving dream come true, but I will 100% be making these all the time beyond my pregnancy. Blake and I cannot get enough of these right now- they are just too good!

The light and creamy peanut butter mousse perfectly balances out the chocolatey brownie base. Once you frost them, you’ll store them chilled and they are honestly AMAZING enjoyed cold. Just something about the flavors and texture of these that is so delicious straight out of the refrigerator. Trust me!

I know you guys are going to love these brownies as much as I do! I cannot wait to hear what you think. Enjoy! xo

Flourless Fudge Brownies with Peanut Butter Mousse Frosting

★★★★★ 5 from 2 reviews

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 9–12 servings 1x
• Category: Dessert

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Description

Gluten free and dairy free flourless chocolate brownies with a light and fluffy dairy free peanut butter mousse!

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Ingredients

Scale 1x2x3x

For the brownies

• 170g of chopped semi sweet baking chocolate or chocolate chips (about 1 cup)
• 8 tbsp unsalted butter (sub coconut oil for dairy free)
• 1 tsp vanilla extract
• 1/2 cup cocoa powder
• 3/4 cup coconut sugar
• 1/4 tsp sea salt
• 3 large eggs, whisked

Optional topping:

• Dairy free peanut butter cups, roughly chopped

For the peanut butter mousse

• 1 (14.5 oz) can full fat coconut milk, chilled in the refrigerator overnight*
• 1/4 cup creamy peanut butter
• 2 tbsp maple syrup
• 1/4 tsp vanilla extract
• Pinch of sea salt

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Instructions

1. Preheat oven to 375°F and line an 8×8″ square baking dish with parchment paper.
2. In the microwave or on the stove, melt together the chopped chocolate and butter, stirring occasionally until smooth.
3. In a large bowl, mix the chocolate and butter mixture with the vanilla, cocoa powder, coconut sugar, and salt until smooth. Stir in the whisked eggs until a smooth batter forms.
4. Pour batter into the prepared baking dish. Bake for 23-25 minutes. Allow to cool for 5 minutes in the baking dish, then carefully lift by the parchment paper and allow to continue cooling on a cooling rack.
5. While the brownies are baking, make your mousse. Separate the thick and creamy part of the coocnut milk from the watery part. You will not use the watery part- feel free to save for smoothies later on. Using a hand mixer, food processor, or blender, whip the coconut milk, peanut butter, vanilla, and salt together until well-combined. Transfer to a bowl and set in the refrigerator to chill.
6. Be sure to allow brownies to completely cool before adding mousse and optional peanut butter cups. Once frosted, store in the refrigerator for up to 5 days.

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Notes

*Important: you will only use the thick and creamy portion of the coconut milk. It’s important to refrigerate your can for at least 6 hours to separate the creamy portion from the watery portion.