Easter Treats: Peanut Butter Chocolate Brownies
Peanut Butter & Chocolate. Name a more iconic duo.. We'll wait. Actually we won't, because we just have to share this recipe with you!
This brownie is made with 2 layers, a cookie dough layer and a choc peanut butter layer and let us tell you, it is the BOMB. Seriously guys, this is a recipe that you have to try! It sounds difficult, but the ingredients and assembling are so simple to do!
The result is a fudgy, dense but oh so soft and perfectly sweet peanut butter brownie cake extravaganza. Phew.
Time: 15 minutes + 25-30 minutes baking time
Yield: 10 very large brownie pieces or 20 small
You will need:
Chocolate Peanut Butter Layer
- 3/4 cup Mayver's Peanut Cacao Spread
- 1/2 cup coconut (or brown) sugar**
- 1 free range egg
- 1/4 teaspoon vanilla
- A pinch of salt
- 2 tablespoons Smooth Peanut Butter
Cookie Dough Layer
- 1 and 3/4 cups almond meal
- 1/4 cup coconut sugar (or brown/white sugar will work too)**
- 1/4 cup melted coconut oil
- 1 free range egg
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/3 cup choc chunks
- Preheat oven to 170ºC and grease or line a small baking tray/loaf tin with baking paper.
- Make the chocolate peanut butter layer; mix all ingredients (EXCEPT the smooth peanut butter) in a bowl until smooth and pop to the side.
- In a second bowl make the cookie dough layer; whisk together the eggs, coconut sugar, cinnamon, coconut oil and vanilla extract and add in the remaining ingredients (almond meal and baking powder) and mix to form a batter.
- Mix through the choc chunks.
- Pour cookie dough mixture into the lined baking tray.
- Dollop chocolate peanut butter batter all over in big spoonfuls. Use a knife to swirl the batters together.
- Finish by swirling the smooth peanut butter on top in figure 8's to achieve the marbled look.
- Pop into the oven and bake for 25 to 30 minutes, don't over bake or they will cool firmer and less brownie like!
Brownies keep well at room temperature, in the fridge for up to a week or freezer for up to 2 months.. Oh and trust us - they are just as good defrosted, so don't you worry about ruining these beauties. Freeze away to enjoy later!
*** We use coconut sugar as it contains a higher amount of vitamins, minerals and phytonutrients, (Iron and zinc) compared to regular sugar. Coconut sugar also contains phytonutrients, phytonutrients may help reduce blood sugar, inflammation and cholesterol.
We also love rice malt syrup, which is a fructose free sweetener.
We also love brownies. Check out our other recipes!
Or how about some Twix Bars?
A big thank you to Mayver's for making this recipe come to life with their delicious peanut butter spreads!