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

 ⅓ 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

⅔ 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.