Who doesn’t love the union between peanut butter and chocolate?
Admittedly this isn’t the quickest or most frugal of my recipes, but when that craving hits, this one is sure to please. With options like almond flour, whole wheat flour, and applesauce, it is healthier than the favorite store bought candy.
I’ll give you the peanut butter cup version, but just in case you are looking to make yours into a traditional brownie, I’ll show you how to do it that way, too.
I believe I’ve kept you waiting long enough. Let’s get baking, shall we?
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1/2 cup sugar (I used brown, but use what you have)
1/4 c. cocoa powder
¼ tsp. salt (we use this brand for its health benefits)
¼ tsp. baking powder
1/2 c. applesauce (I used unsweetened, but sweetened is fine) or oil or melted butter
1 tsp. vanilla extract
Peanut Butter Layer
½ cup of sugar (I used brown – use what you have)
2 Tablespoons melted butter
1 egg (or you could try my Flax & Chia Egg Replacer)
½ teaspoon vanilla extract
½ teaspoon salt (we use this brand for its health benefits)
¼ teaspoon baking soda
½ cup chocolate chips
Preheat your oven to 350 degrees (unless you use a countertop convection oven like I do and then you can wait until after you have made the chocolate layer to turn your oven on).
Decide what shape you want your brownies to be. I adore my silicone baking cups and I liked how it made these look more like a peanut butter cup so I went the muffin route. If you use silicone, no greasing is needed.
For the chocolate layer, combine sugar, flour, cocoa powder, baking powder, and salt in a mixing bowl. Stir to combine.
To this dry mixture, add the eggs, applesauce (or oil or melted butter), and the vanilla extract. Stir until combined. (I like to use a silicone spatula like this one).
Stir in the chocolate chips and spread into your greased baking dish. I used this handy cookie scoop to transfer my chocolate layer into my silicone baking cups. One scoop was the perfect amount as I didn’t want my brownie cups to be too thick. Using this method, this recipe makes 24 cups. Alternatively, you can measure 1 Tablespoon of the brownie layer into your muffin cups or tin.
I used 12 baking cups as well as a small bar pan for mine so that I could show you both methods.
Don’t worry if your batter is very runny!
Now you’re going to create the peanut butter layer.
I use these handy stainless steel measuring cups to melt my butter on the stove. While my butter was melting, I beat the egg into my glass mixing bowl and then added vanilla, salt, baking soda, and sugar.
I then added the melted butter and measured my peanut butter into the same measuring cup as the remnants of the melted butter make the peanut butter slide out very easily.
Stir all of the ingredients until well combined and then add the chocolate chips and stir again.
I added a dollop of the peanut butter mixture on top of the chocolate layer and pressed down slightly. You can use a spatula to spread your mixture out if you prefer.
Note: this recipe was so yummy that I was very tempted to make a second batch. I decided, however, to reserve the last of my jar of peanut butter for pb&j sandwiches. While I’m sure my kids wouldn’t mind these being served for lunch, I figure serving the sandwiches would make me a more responsible mom.
That being said, go ahead and use the last of your peanut butter any way you want. I won’t judge!
Either way, this is one recipe I know you’ll love.
What do you think? Are you a fan of the peanut butter and chocolate combo?Print This Post
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This post was shared at Faith Along the Way, Weekend Potluck, Teach Me Tuesday, Cornerstone Confessions, The SHINE Blog Hop, Buns In My Oven, Full Plate Thursday, Tasty Tuesday, A Little R&R, & Party in Your PJ’s.