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Chocolate Covered Brownies Layered with Peanut Butter and Peanuts

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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

  1. Preheat oven to 325F and prepare a loaf pan with parchment paper.
  2. In a small bowl, stir together the water and flax and let sit for a few minutes while you mix together your other ingredients.
  3. 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.
  4. Press the dough into the bottom of the prepared pan and bake for 8-9 minutes. Don't over bake.
  5. 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.
  6. Gently melt the chocolate chips and coconut oil together and set a side.
  7. 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.
http://peanutbutterpluschocolate.com/chocolate-covered-brownies-layered-with-peanut-butter-and-peanuts/

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