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Flourless Fudge Brownies with Peanut Butter Mousse Frosting

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


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



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


  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.


*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.