Active Time

　　30 minutes

　　Total Time

　　1 hour, plus cooling time

　　These rich, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.

　　

Ingredients

Makes 16

　　

For the Nut Butter Layer

2 large eggs

　　1 cup (packed) light brown sugar

　　1/2 tsp. kosher salt

　　1/2 tsp. vanilla extract

　　3/4 cup natural unsweetened creamy peanut butter or almond butter

　　

For the Cocoa Layer

2 large eggs

　　1 cup granulated sugar

　　1/4 cup (packed) light brown sugar

　　1 tsp. vanilla extract

　　3/4 tsp. kosher salt

　　1/2 cup (1 stick) unsalted butter or virgin coconut oil, melted

　　1/2 cup unsweetened cocoa powder

　　3 Tbsp. cornstarch

　　1/2 cup chocolate chips, chopped or whole nuts, coconut flakes, crushed pretzels, or potato chips (optional)

　　

Make the Nut Butter Layer

Step 1

Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.

　　

Step 2

Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.

　　

Make the Cocoa Layer and Assemble

Step 3

Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3–4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.

　　

Step 4

Add your choice of toppings or leave top smooth—they’re all good options.

　　

Step 5

Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn’t jiggle when shaken, but the chocolate layer will still be very gooey), 25–30 minutes. Let cool.

　　

Step 6

Remove brownie from pan using parchment overhang, then cut into 16 squares.