Chocolate Covered Brownies Layered with Peanut Butter and Peanuts

Healthy flax brownies made without eggs and using a secret ingredient that really helps turn these traditional brownies into uber fudgy brownies.

 


My baking goal today was to just make brownies. I completely exceeded my expectations when I added peanut butter, peanuts and then covered them in rich sugar-free chocolate.

 

 

I used a whey protein in my brownies but for a completely vegan brownie, use a plant based protein and plain peanut butter.

 

Get 30% OFF all PEScience products by using code PBCHOCO on their website at checkout. www.pescience.com

 

Chocolate Covered Brownies Layered with Peanut Butter and Peanuts

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 29 minutes

Category: dessert, snack

Yield: 12

Serving Size: 1 brownie

Calories per serving: 141

Fat per serving: 9g

Carbs per serving: 10g

Protein per serving: 7g

Chocolate Covered Brownies Layered with Peanut Butter and Peanuts

Healthy flax brownies made without eggs and using a secret ingredient that really helps turn these traditional brownies into uber fudgy brownies.

Ingredients

  • 1/2 c almond flour
  • 1/2 c brown rice flour
  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/2 c pumpkin puree
  • 3 tbsp unsweetened cocao powder
  • 1 tbsp granulated sweetener
  • 2 tbsp ground flax + 3 tbsp water
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of sea salt
  • 1/2 c sugar-free chocolate chips
  • 1 tbsp coconut oil, melted
  • 1/4 c peanut butter (I used Nuts 'N More)
  • handful of unsalted dry roasted peanuts

Instructions

  • Preheat oven to 325F and prepare a loaf pan with parchment paper.
  • In a small bowl, stir together the water and flax and let sit for a few minutes while you mix together your other ingredients.
  • Place the flours, protein, sweetener, cocao powder, baking soda and powder into a bowl and mix until combined and then pour the dry ingredients into a mixer. Add the pumpkin and flax/water mixture and mix using a paddle attachment until a dough forms.
  • Press the dough into the bottom of the prepared pan and bake for 8-9 minutes. Don't over bake.
  • Once the brownie have cooled, spread the peanut butter evenly over the top and sprinkle with peanuts and then place in the freezer for 20 minutes.
  • Gently melt the chocolate chips and coconut oil together and set a side.
  • Remove the brownie from the freezer and cut into 12 bars. Cover bars with chocolate and return to the freezer for 30 minutes before serving.
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