Peanut Butter Brownies
These peanut butter brownies are rich, fudgy, and easy to whip up. Loaded with chocolatey goodness and topped with a creamy peanut butter swirl, they’re the ultimate sweet treat!
Servings: 16
Ingredients
- ¼ cup butter melted
- ½ cup chocolate chips
- ½ cup creamy peanut butter plus 2 Tablespoons for topping
- 2 large eggs
- ¾ cup coconut sugar or cane sugar
- 2 Tablespoons unsweetened almond milk
- 1 teaspoon vanilla
- ½ cup unsweetened cocoa powder
- ¾ cup all purpose flour
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350°F and line an 8x8-inch pan with parchment paper or spray with cooking spray.
- Add the butter and chocolate chips to a large mixing bowl. Melt in the microwave in 30-second increments, stirring between each, until fully melted. Let cool slightly.
- Add the peanut butter, eggs, coconut sugar, almond milk, and vanilla to the melted chocolate mixture. Whisk to combine.
- In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until fully combined.
- Pour the batter into the prepared baking pan. Add dollops of peanut butter on top and use a toothpick to swirl.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely, then cut into squares and enjoy!
Notes
- How to store: Let the brownies cool completely then store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. For longer storage, freeze individual brownies in a sealed container or freezer-safe bag for up to 3 months. Just thaw overnight in the fridge or on the counter when you’re ready to enjoy.
Nutrition
Serving: 1brownie | Calories: 193kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 258mg | Fiber: 2g | Sugar: 16g