These are melt-in-your-mouth delicious, and perfect for a birthday celebration, family gathering, or really any time you're in the mood for a good brownie
Yesterday was my husband’s birthday. I asked my 3-year-old what kind of cake we should make him and she decided on chocolate and peanut butter. A brilliant idea, I thought. Also, she clearly enjoys the same flavor combinations that I do [pat on the back to mom].
Several years back, I made DH quite a decadent double-layered chocolate PB cake topped off with Reese’s peanut butter cups. I modified the recipe to use wholegrain flour, natural peanut butter, and reduced the sugar. But it still had butter, sugar & flour – all of the yummy things that traditional baking has. And I didn’t try even one bite since I was following a strict naturopath-prescribed diet at the time.
This year, I wanted to be able to enjoy the cake with him. And I knew just what to whip up. Enter – delicious gooey chocolate PB brownies, which by the way, are gluten free, dairy free, and refined sugar free. And yet, they have an amazing texture and flavor - the closest I've come to the real deal, and completely hit the spot. They're also loaded up with protein and healthy fats, to bring down the overall glycemic load and prevent a blood sugar crash.
I've tried various healthy brownie recipes in the past, and I have to say, this one really "takes the cake" ;) Thanks to Neta Cooks for the inspiration.
Recipe: Decadent chocolate peanut butter brownies
½ cup natural smooth peanut butter *
¼ cup coconut oil (liquid form) **
½ cup unsweetened applesauce
1 tsp pure vanilla extract
¼ cup coconut cream
1 cup almond flour
½ cup cocoa powder
½ tsp baking powder
4 tbsp coconut sugar
Pinch of sea salt
2 tbsp natural smooth peanut butter
½ bar dark chocolate (70-80%), chopped
Pinch of sea salt
*If you don't eat PB, you can swap it out for almond butter
**If your coconut oil has hardened, heat it in a small saucepan to return it to liquid form. But, let it then cool for a few minutes before combining with eggs, otherwise you’ll end up with an omelet.
Preheat oven to 180°C. Line a 9x9 inch baking dish with parchment paper.
In a large mixing bowl, combine the egg, peanut butter, coconut oil, applesauce and vanilla, and whisk together until smooth.
Add in the almond flour, cocoa powder, baking powder, coconut sugar and sea salt, and use a wooden spoon to mix just until combined.
Pour the mixture into your baking dish and smooth out the top with a spatula.
For the topping – drizzle on the peanut butter in whichever pattern you desire, then add the chocolate pieces evenly across the top and sprinkle on the sea salt.
Bake in the oven for approximately 20 minutes. Be sure not to over-bake as you want the brownies to remain moist.