Are you searching for a Peanut Butter Cup Brownies Recipe?
Today’s guest post is from Becky at Quinoa & Cookies. If you’re looking for delicious gluten-free recipes, Becky’s blog is the place to visit. Her spritz cookies were a big hit with my family at Christmas. Hop on over and check it out!
I’m a girl, which means I like chocolate. But do you know what’s even better than chocolate? Chocolate and peanut butter together. Sure, it may sound like an ad from the 1970s, but these really are two great tastes that taste great together!
These brownies are the epitome of chocolate peanut buttery goodness. The brownie itself has a deep, rich flavour without being overly sweet. The frosting in this Peanut Butter Cup Brownies Recipe balances out the brownie, lending that additional sweetness, as well as just a touch of saltiness. These brownies are decadent and satisfying and sure to please anybody with a dessert craving.
The best part? They are both gluten-free and vegan! I’ve known many sceptics who feel that food that isn’t “normal” is inherently inferior…these brownies prove them wrong. Honestly, if you don’t tell, nobody will know!
So whether you want a crowd-pleasing dessert that complies with many dietary restrictions or simply something to satisfy your own sweet tooth, these peanut butter cup brownies are just the thing for you!
Guest Post: Peanut Butter Cup Brownies RecipeCourse: Uncategorized
¼ cup unsweetened applesauce
1 cup unsweetened cocoa powder, separated
½ cup white sugar, separated
¼ cup canola oil
¾ cup brown sugar
2 tsp vanilla extract
½ tsp salt
2 tbsp flax seed, dissolved in 6 tbsp warm water
1 tbsp warm coffee
¾ cup gluten free flour, with xanthan gum
¼ tsp baking soda
1 cup peanut butter
½ cup powdered sugar
One fourth of a cup of almond milk
One teaspoon of vanilla extract
Half a cup of salted, roasted peanuts
Vegan Chocolate Glaze (equal parts powdered sugar and cocoa powder, thinned with almond milk)
- For this Peanut Butter Cup Brownies Recipe, preheat oven to 325. Line a 8×8 pan (or 7×11) with parchment paper.
- Combine applesauce, Three-fourth cup cocoa powder, one-fourth cup white sugar, and one-fourth cup canola in the bowl of a stand mixer and mix until well blended. The whole mixture should be moist.
- Stir in remaining white sugar, brown sugar, vanilla, and salt. Mix on low until it is homogeneous.
- Add in flax eggs and coffee, and beat vigorously, scraping down the sides of the bowl as necessary.
- With the mixer on low, beat in remaining cocoa, flour, and baking soda. Continue to beat until everything is incorporated and the mixture is glossy. The batter will be thick.
- Transfer batter into prepared pan and bake for 45 – 50 minutes until a toothpick inserted in the middle comes out clean. Cool completely, frost, top with peanuts, and drizzle with chocolate glaze.
- To make the frosting: beat together peanut butter and powdered sugar until light and fluffy. Beat in vanilla, and slowly add almond milk till you reach desired consistency.
Don’t forget to visit Becky over at Quinoa & Cookies!