Thick and densely rich, these peanut butter brownies are the best of both worlds. Use dark chocolate for an extra decadent treat.
Serves: 16Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 3 oz. unsweetened chocolate, melted
- 1 cup plus 1⁄2 tsp. grapeseed oil, divided
- 2 1⁄2 cups plus 2⁄3 cup coconut sugar, divided
- 4 large eggs
- 1⁄2 tsp. natural butter extract
- 3 tsp. vanilla extract, divided
- 3⁄4 tsp. sea salt
- 1⁄2 tsp. cornstarch
- 1⁄3 cup cocoa powder
- 2 Tbsp. almond flour
- 3 Tbsp. almond milk
- 8 oz. sugar-free milk chocolate, melted
- Preheat oven to 350°F.
- Line a 7-by-11-inch pan with parchment paper or spray with cooking spray and set aside.
- In a large mixing bowl, combine unsweetened chocolate, 1 cup oil, and 2 1⁄2 cups coconut sugar. Mix to combine. Gradually mix in the eggs. Add the butter extract, 2 teaspoons vanilla, and salt and whisk to combine.
- Sift together the cornstarch, cocoa, and flour and then add to the mixture.
- Pour mixture in the prepared pan and bake for 30 to 35 minutes. Cool 30 minutes.
- In a small mixing bowl, combine peanut butter, 2⁄3 cup coconut sugar, and 1 teaspoon vanilla and stir to combine. Add the almond milk, a little at a time, until the mixture is smooth, creamy, and spreadable.
- Spread peanut butter layer onto the brownies and set in the freezer for 10 minutes while preparing the chocolate.
- Add 1⁄2 teaspoon oil to the warm milk chocolate and mix to combine. Remove brownies from the freezer, pour and spread the chocolate evenly over the bars. Refrigerate at least 15 minutes before cutting and serving.