These rich and gooey peanut butter brownies are the perfect treat for those who love a combination of chocolate and peanut butter. Made with wholesome ingredients, these brownies are a healthier twist on the classic recipe, and can easily be enjoyed as a snack or dessert. The brownie batter is soft and chocolatey, while the peanut butter filling adds a creamy richness that takes each bite to the next level. Whether you’re making 9 or 12 brownies, you’ll get a delicious treat that’s full of flavor.
Nutritional Information
For 12 brownies (without chocolate chips mixed in):
- Calories: 360 per brownie
- Protein: 9.6g
- Carbs: 27.8g
- Fat: 26.1g
For 9 brownies (without chocolate chips mixed in):
- Calories: 479 per brownie
- Protein: 12.8g
- Carbs: 37.1g
- Fat: 34.8g
Ingredients
Brownie Batter:
- 1/2 cup melted coconut oil or melted vegan butter
- 1/2 cup creamy almond butter or peanut butter
- 1/2 cup maple syrup
- 1/3 cup coconut sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup oat flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- Optional: 1/3 cup dark chocolate chips or chopped chocolate (for extra gooeyness) – can use coconut sugar or date-sweetened chocolate chips
Peanut Butter Filling:
- 3/4 cup natural creamy peanut butter
- 2 tbsp maple syrup
- 2 tbsp coconut flour (or oat flour, slightly less sturdy)
- Pinch of salt
Directions
- Preheat your oven to 350ºF and line an 8×8 inch pan with parchment paper.
- Make the Brownie Batter:
In a large bowl, whisk together melted coconut oil, almond butter, maple syrup, coconut sugar, eggs, and vanilla extract until smooth. Stir in cocoa powder, almond flour, oat flour, sea salt, and baking soda. If you’re using chocolate chips, fold them into the mixture. - Make the Peanut Butter Filling:
In a separate bowl, mix the peanut butter, maple syrup, coconut flour, and a pinch of salt. Stir until the mixture thickens and becomes scoopable, similar to dough. - Assemble the Brownies:
Spread half of the brownie batter evenly into the prepared pan. Roll the peanut butter filling into large balls, then flatten them and place on top of the brownie batter. Try to cover as much of the surface as you can. Once that’s done, top with the remaining brownie batter and smooth out the surface. - Bake:
Bake for 26–28 minutes, or until the top is set and a toothpick inserted near the edge comes out mostly clean (a little fudgy in the center is okay). - Cool and Serve:
Let the brownies cool completely before slicing. For cleaner cuts, chill the brownies in the fridge. Store them in an airtight container in the fridge for up to a week, or freeze them for up to two months.
These peanut butter brownies are a deliciously decadent dessert that’s simple to make and full of wholesome ingredients. They strike the perfect balance between sweet and salty, with a rich chocolate flavor and creamy peanut butter filling. Whether you’re making a batch for yourself or sharing with friends, these brownies are sure to be a hit. Enjoy the indulgent yet healthier option of these brownies!
FAQs
Can I substitute the coconut flour in the filling?
Yes, you can use oat flour as a substitute for coconut flour in the filling, but the texture might change slightly.
Are these brownies vegan-friendly?
Yes, they can be made vegan by using vegan butter and flax eggs instead of regular eggs.
How can I store these brownies for longer?
These brownies can be stored in an airtight container in the fridge for up to a week or frozen for up to two months.
Can I make these brownies without the peanut butter filling?
Yes, the brownies will still be delicious without the peanut butter filling, though they will have a different texture.
What can I substitute for almond flour?
If you don’t have almond flour, you can try using gluten-free flour or oat flour, though the texture may vary.
