Mini Egg Peanut Butter Flourless Brownies (Vegan GF)

These Mini Egg Peanut Butter Flourless Brownies are naturally vegan, gluten-free and require no flour. They’re rich, fudgy, so decadent and perfect for an easy one-bowl bake.

I love anything and everything chocolatey and banana so when it came to working on a flourless chocolate cake, I went to be beloved banana bread for inspiration. I have a few really fudgy banana breads and brownies on my website so I played around a bit to make a brownie cake, and this is the result. A rich, decadent and so delicious chocolate brownie that contains no flour and just 8 key ingredients. They are perfect topped with dairy-free mini eggs for a fabulous Easter bake but you can make these all year long, too.

Mini Egg Peanut Butter Flourless Brownies with one slice coming out
Mini Egg Peanut Butter Flourless Brownies

Why will I love these?

These flourless chocolate slices are heaven:

  • Rich, decadent, indulgent and chocolatey
  • Packed with peanut butter with more peanut butter swirls on top
  • Made with wholesome ingredients
  • Flourless and without almond flour
  • Easy to make in one bowl
  • Naturally vegan, egg-free and dairy-free
  • Gluten-free, nut-free and grain-free
  • Fantastic for Easter baking and all year long
  • Made with 8 ingredients

If you already love the sound of these brownies then skip ahead to the recipe card below. First let’s discuss the ingredients in more detail.

What ingredients do I need?

These slices of brownie require only simple ingredients, for which you can shop below and see my favourites. Here’s what we need:

  • Bananas: the riper the better and make sure you weigh out the bananas. We need 200g, but if your mashed banana is a little more or little less than this, adjust the amount of yoghurt equally to equal a total of 300g (yoghurt is written as 100g). The bananas add sweetness, bulk and help bind the batter, too.
  • Thick coconut yoghurt: you need thick, creamy and delicious yoghurt for this recipe as it helps to bind the brownies, adding fat and moisture as well as a fudgy texture. I use the Cocos Organic yoghurt which is so dreamy either in natural or vanilla.
  • Smooth runny peanut butter and chocolate nut butter: chocolate, peanut butter and banana are the dream team so I obviously had to use my favourite Manilife smooth peanut butter for these bars. You can make them nut-free using tahini or sunflower seed butter or keep them peanut-free by using cashew or almond butter. I used half peanut butter and half chocolate hazelnut butter, but you can use all peanut butter.
  • Coconut sugar: this is for sweetness and I love the rich caramel flavour of coconut sugar but you can swap this for golden or regular caster sugar.
  • Cocoa powder: for rich chocolatey goodness. I prefer to bake with cocoa powder as it’s more acidic than cacao powder and creates a better texture. Make sure it’s 100% cocoa powder without added sugars. This acts as part of our “flour replacement” in these flourless brownies.
  • Vegan chocolate protein powder: this is essential for a rich, fudgy, chocolatey and delicious brownie. This acts as the second “flour replacement” as it works like a flour in that it adds structure and absorbs moisture while adding protein, fibre and other goodness. I use the Macromike chocolate protein (there are a few different flavours to choose from) and my code AMB-AMY will save you 10%. I have not tried these without protein powder so cannot recommend a swap.
  • Bicarbonate of soda and salt: for rise and flavour.
  • Dark chocolate: either use a bar chopped up or chocolate chips for inside the batter. I like dark chocolate for a richer brownie.
  • Dairy-free chocolate mini eggs: to make these really Easter-y add mini eggs on top. These are not essential, and if making these at other times of the year, you can add extra chocolate chips on top.

Are these brownies gluten-free and nut-free?

These are gluten-free as they contain no grains and to make the brownies nut-free, swap the peanut butter for tahini or sunflower seed butter. Also check that all of your ingredients are gluten and nut-free, where needed (e.g. chocolate, yoghurt and mini eggs).

How do I make them?

These are really easy to make in one bowl:

  • Mash the banana till smooth and stir in all the wet ingredients: whisk till thick and glossy.
  • Sift in the dry ingredients: and whisk again to a thick batter.
  • Stir in the chocolate chips: to combine.
  • Spoon into a lined 8-inch round tin: and smooth over the top.
  • Swirl on the peanut butter: and add the mini eggs.
  • Bake for 27 minutes: or until a skewer comes out basically clean at the edges, there will be some specks and the middle will feel wetter and more squidgy.
  • Cool for 20 minutes in the tin and then lift out: to cool on a wire rack.
  • Slice and enjoy while warm: or leave to go cool and eat cold.

How long will they last?

These lasted less than 24 hours in all the times I’ve made them, but they will keep for 2-3 days in the fridge in a sealed container (or longer) and you can freeze them for 1 month, wrapped well. Allow to defrost before eating.

A slice of Mini Egg Peanut Butter Flourless Brownies with a fork
A slice of Mini Egg Peanut Butter Flourless Brownies with a fork

What else can I make?

If you are looking for more brownies and chocolate recipes to make:

Mini Egg Peanut Butter Flourless Brownies with one slice coming out

Mini Egg Peanut Butter Flourless Brownies

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes

These Mini Egg Peanut Butter Flourless Brownies are naturally vegan, gluten-free and require no flour. They’re rich, fudgy, so decadent and perfect for an easy one-bowl bake.


  • 200g banana (2 medium bananas)
  • 100g thick coconut yoghurt
  • 60g + 45g smooth, runny peanut butter, divided
  • 60g smooth, runny chocolate hazelnut butter (or more peanut butter)
  • 50g coconut sugar
  • 30g cocoa powder
  • 30g vegan chocolate protein powder
  • ¼ tsp bicarbonate of soda
  • A pinch of salt
  • 60g dark chocolate, chopped or chips
  • 75g vegan mini eggs


  1. Preheat the oven to 160Fan/180ºC and line and grease an 8-inch round cake tin with parchment paper.
  2. Mash the banana and weight it. If the banana is more than 200g, reduce the yoghurt so that the banana and yoghurt combined is equal to 300g.
  3. Into a large bowl: whisk together the mashed banana, yoghurt, 60g peanut butter, chocolate hazelnut butter and sugar till smooth and thick.
    Sift in the cocoa powder and chocolate protein powder and add the bicarbonate of soda and salt. Stir to a thick, smooth batter. Fold in the chopped chocolate.
  4. To bake: pour into the tin and smooth over the top. Spoon over the 45g peanut butter and swirl through with a toothpick. Add on the mini eggs and transfer to the oven for 27 minutes, or until risen and an inserted skewer comes out clean-ish at the edges. There will be some streaks of batter and the middle will feel a little gooey and will be wetter.
  5. To cool: allow to sit in the tin for 20 minutes then carefully lift out to cool for another 20 minutes.
  6. To eat: use a warmed, sharp knife to slice while it’s still warm or allow to cool fully and enjoy.
  7. To store: keep leftovers in a sealed container in the fridge for 2-3 days or in the freezer, wrapped well for 1 month. Allow to defrost before eating.

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Stay in touch

I look forward to hearing what you think of these Mini Egg Peanut Butter Flourless Brownies so please let me know in the comments below and leave a star review above. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With flourless brownie love x

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