(Dark Chocolate) Brownies with Peanut Butter Frosting
/Gluten Free - Dairy Free - Refined Sugar Free
Now you can have your brownies AND peanut butter too. Sure, it's not an original combination, but that's probably for a good reason. Chocolate and peanut butter have been best buds for years. Why split them up now?
These brownies can be thrown together quite quickly. Maybe the store-bought package ones go together quickly too but these are made from real-deal ingredients without crazy amounts of sugar or inflammatory additives. Whether you're gluten-free or not, no one is going to notice that these are made without gluten. They are moist and chocolatey, so no one will complain. Plus, these are a heck of a lot cheaper than purchasing a box of $9 gf brownie mix from the store and they don't have that chalky mouthfeel either. Win, win.
If you like dark chocolate, make these with the addition of cacao powder (listed in ingredients). If you prefer regular chocolate levels, be sure to read the *notes section for directions on omitting the cacao.
(Dark) Chocolate Brownies with Peanut Butter Frosting
Prep: 15 min., Bake: 18 - 20 min., Total Time: ~ 30 min.
Serves: 12 - 16
Brownie Ingredients
¼ cup coconut oil
½ cup dark chocolate chips/chunks
¼ cup unsweetened, unsalted almond butter
2 Tbsp. maple syrup
¼ cup coconut sugar
1 tsp. vanilla extract
2 eggs
½ cup fine almond flour
2 Tbsp. cacao powder*
½ tsp. sea salt
½ tsp. baking powder
Frosting Ingredients
1/3 cup organic unsweetened, unsalted peanut butter
2 Tbsp. coconut oil
2 Tbsp. coconut butter
1 – 2 Tbsp. maple syrup
¼ & 1/8 tsp. sea salt
Directions
Pre-heat oven to 350° F and line a 9x9 - inch ceramic baking pan with parchment paper.
In a large saucepan over low heat, melt the coconut oil and chocolate chips. Using a whisk to stir frequently to prevent burning.
Add almond butter and maple syrup. Continue to stir until melted and well incorporated. Remove from heat.
Whisk in the coconut sugar and vanilla.
Add the eggs, stirring while doing so to prevent cooking the eggs.
Sift in the almond flour, cacao powder (if using), and sea salt. Stir until combined with no lumps.
Add the baking powder. Mix until just combined. Don’t over mix here.
Immediately pour evenly into the parchment-lined pan and bake for ~20 minutes.
While the brownies are baking, mix the frosting ingredients in a food processor until smooth and creamy, scraping down the sides as needed. Set aside.
Remove brownies from the oven when they spring back when touched and a toothpick inserted comes out clean. Cool on a rack for 10 minutes.
After 10 minutes, remove the brownies from the pan by carefully lifting up the parchment paper. Continue to cool on the wire rack without the pan.
Once the brownies are completely cooled, spread the PB frosting evenly on top.
Serve immediately or store in a sealed container in the refrigerator and remove 10 minutes prior to serving.
Pro Tips
*Don’t like dark chocolate? Omit the Cacao powder and increase the almond flour by 1 - 2 Tbsp.
Prep: Make the frosting the day before! Brownies can be made in advance to, just be sure to store in the refrigerator.
Avoiding soy or dairy: Purchase chocolate chips (or chocolate bar) that do not contain soy or dairy. I like Hu Chocolate Gems.
No almond or peanut butter? Swap with any nut or seed butter of choice.
Storage: Keep wrapped or sealed in the refrigerator for the best texture. Remove at least 20 minutes prior to serving so that they can return to a softer consistency vs. the denser nature straight from the fridge.
Let us know what you think in the comments section below.
