Peanut Butter Brownies
Peanut Butter Brownies
Ingredients
- 1 cup gluten free flour
- 1/2 cup dark cocoa powder
- 1/2 teaspoon sea salt
- 1/2 cup butter, melted
- 1 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup peanut butter cups, chopped, divided for batter and topping
- 1/2 cup all natural creamy peanut butter
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the gluten free flour, dark cocoa powder, and sea salt. Whisk these dry ingredients together until they are well combined.
⏱️ 3 min
- 3
In a separate small saucepan or microwave-safe bowl, melt the butter. Once melted, set aside to cool slightly.
⏱️ 2 min
- 4
In a large mixing bowl, add the coconut sugar. Pour the slightly cooled melted butter into the coconut sugar and whisk them together until thoroughly incorporated and smooth.
⏱️ 3 min
- 5
Add the eggs and vanilla extract to the butter and sugar mixture. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 2 min
- 6
Gradually add the whisked wet ingredients to the bowl containing the dry ingredients. Mix with a spatula or spoon until the batter is just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min
- 7
Gently fold 3/4 cup of the chopped peanut butter cups into the brownie batter.
⏱️ 2 min
- 8
Pour half of the brownie batter into the prepared 8x8 inch pan and spread it evenly to form the first layer.
⏱️ 2 min
- 9
Carefully spread the all natural creamy peanut butter evenly over the first layer of brownie batter. You may find it easier to dollop small amounts of peanut butter and then gently spread them together.
⏱️ 3 min
- 10
Top with the remaining brownie batter, gently spreading it to cover the peanut butter layer. Sprinkle the remaining 1/4 cup of chopped peanut butter cups on top of the second batter layer.
⏱️ 3 min
- 11
Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking for a fudgier texture.
⏱️ 30 min•🌡️ 350
- 12
Once baked, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack. This is crucial for them to set properly and for clean cuts. This will take at least 1 hour.
⏱️ 60 min
- 13
Once completely cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Brownies
- 1 cup gluten free flour
- 1/2 cup dark cocoa powder
- 1/2 teaspoon sea salt
- 1/2 cup butter, melted
- 1 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup peanut butter cups, chopped, divided for batter and topping
- 1/2 cup all natural creamy peanut butter
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the gluten free flour, dark cocoa powder, and sea salt. Whisk these dry ingredients together until they are well combined.
⏱️ 3 min - 3
In a separate small saucepan or microwave-safe bowl, melt the butter. Once melted, set aside to cool slightly.
⏱️ 2 min - 4
In a large mixing bowl, add the coconut sugar. Pour the slightly cooled melted butter into the coconut sugar and whisk them together until thoroughly incorporated and smooth.
⏱️ 3 min - 5
Add the eggs and vanilla extract to the butter and sugar mixture. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 2 min - 6
Gradually add the whisked wet ingredients to the bowl containing the dry ingredients. Mix with a spatula or spoon until the batter is just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min - 7
Gently fold 3/4 cup of the chopped peanut butter cups into the brownie batter.
⏱️ 2 min - 8
Pour half of the brownie batter into the prepared 8x8 inch pan and spread it evenly to form the first layer.
⏱️ 2 min - 9
Carefully spread the all natural creamy peanut butter evenly over the first layer of brownie batter. You may find it easier to dollop small amounts of peanut butter and then gently spread them together.
⏱️ 3 min - 10
Top with the remaining brownie batter, gently spreading it to cover the peanut butter layer. Sprinkle the remaining 1/4 cup of chopped peanut butter cups on top of the second batter layer.
⏱️ 3 min - 11
Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking for a fudgier texture.
⏱️ 30 min•🌡️ 350 - 12
Once baked, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack. This is crucial for them to set properly and for clean cuts. This will take at least 1 hour.
⏱️ 60 min - 13
Once completely cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
⏱️ 2 min