Monday, May 25, 2015

Peanut Butter Cup Brownies


One of the few recipes that I tried recently is a peanut butter swirled brownie. Chocolate and peanut butter are one of my favorite flavor combinations. I tried doing a peanut butter swirled brownie, but the peanut butter was completely overshadowed by the rich chocolate brownie. Tonight, I decided to keep the peanut butter and brownie separate by layering them and topping them off with a layer of chocolate. The result was truly like a merging of a brownie and a peanut butter cup. I highly recommend you try this brownie!

Brownie Base

4 ounces Dairy Free Dark Chocolate Dream
  cup regular olive oil
1 cup granulated sugar
2 eggs
2 tbsp Dutch cocoa powder
¾ cup all-purpose flour
½ tsp salt
2 tsp vanilla extract
1 tsp coffee extract
Peanut Butter Filling
6 oz Dairy Free Dark Chocolate Dream, melted (for chocolate topping)

·      Preheat the oven to 350°F.
·      Grease and flour a square 8 inch cake pan.
·      In a medium bowl, combine and whisk the flour, cocoa, baking powder, and salt.
·      Melt the chocolate with the oil over low heat.
·      Once melted, turn of the burner and add the sugar.
·      Quickly stir in the eggs.
·      Add vanilla and coffee extracts.
·      Gently add the flour mixture and mix just until incorporated.
·      Pour into the prepared pan.
·      Bake 23-25 minutes.
·      While the brownies are still hot, gently spread the peanut butter filling.
·      Melt 6oz. of chocolate and spread over the peanut butter layer.
·      Cool until the chocolate is firm.
·      Cut into 16 squares and remove from the pan.


Peanut Butter Filling

cup peanut butter
1 tbsp dairy free margarine (I use Fleischmann’s Unsalted Margarine Sticks)
¾ cup confectioners’ sugar
1 tsp vanilla
3-4 tsp rice milk

·      Combine all the ingredients until smooth. It will be very thick.


No comments:

Post a Comment