These peanut butter cup brownies are dairy-free, 100% whole grain and are super gooey and rich!
Everyone’s stuffing things these days and I wanted to get in on the action. I took my brownie recipe and my peanut butter cup recipe and put ‘em together. It was a really, really good idea! Fantastic even. I don’t remember ever being this excited to post something!
So. These peanut butter cup brownies look kind of boring without the chocolate on top. And they have a weird shiny (not but greasy!) surface. They definitely don’t need more chocolate on top, but I like things to be pretty. And they’re just more fun when they’re oozing chocolate.
They’re nice and gooey but if you decide to leave out the peanut butter filling, I don’t know how they’d be. I imagine that they rely on the sweetness and gooiness of the filling, but that’s just my feeling. So don’t do it, okay?! We need the peanut butter!
If you want, you could use another type of nut butter. Natural nut butter, though and nothing with added oil or sugar! That means no Nutella. ;) This homemade chocolate hazelnut butter would probably be amazing, though.
I tried making these peanut butter cup brownies with honey in the batter but they weren’t as good. And if you’re tempted to reduce the sugar – I wouldn’t. The texture needs the sugar for the gooiness. Less sugar = more cakey. And that’s not what we’re going for here!
I haven’t tried it but I’m pretty sure coconut oil would be fine instead of the olive and canola oil in the brownies. Just remember that refined coconut oil doesn’t have any coconut flavor and unrefined might result in a slight coconut-y taste.
So what other types of brownies do I need to healthify? I’m taking suggestions! I’m up for anything without nuts. Except peanuts. Those are okay. :)
If you love peanut butter and chocolate like I do, try this Reese’s fudge from Dinners, Dishes, Dessert! It sounds amazing.
100% Whole Grain Peanut Butter Cup Filling Filled Chocolate Brownies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 brownies
Ingredients
- 1 cup (~256 grams) salted natural peanut butter
- 1/3 cup (106 grams) honey
- 1/4 (56 grams) cup coconut oil, room temperature (normal butter works for a non-dairy-free version)
- 1/2 cup (113 grams) coconut oil or olive oil (or canola)
- 1 cup (200 grams) granulated sugar or coconut sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (85 grams) Dutch-process cocoa powder
- 3/4 cup (90 grams) whole spelt, whole wheat pastry, or whole wheat flour
- 1/4 teaspoon salt
Filling:
Brownies:
Directions
- Line an 8" x 8" pan with parchment paper or spray the pan with baking spray. Preheat your oven to 350°F / 175°C. Combine filling ingredients and place in fridge while you prepare the brownie batter. In a medium bowl, stir together the olive oil, canola oil, and sugar. Add the eggs and vanilla and beat just until combined. In a small bowl, mix together the cocoa powder, flour and salt. Add the flour mixture to the wet mixture. It will be really thick, but that's okay. Only stir until combined!
- Spread half of the batter into the prepared pan. To get the peanut butter filling somewhat evenly into the pan, I rolled the filling into balls and smushed them to make them flat, and then used those to cover the first half of the brownie batter. Cover the peanut butter filling with the rest of the brownie batter. Bake for 20 - 25 minutes.
- Take them out when they are set in the middle. The top will be shiny and look strange but it has nothing to do with how done they are. They should not be the least bit cakey, but really really fudgy. Both the brownie part and peanut butter part won't appear to be done when you take it out of the oven, but it is. Let it cool and then put them in the fridge. They will firm up and get fudgy in there.
- For the chocolate topping, I just melted some chocolate and added some milk (you're supposed to use cream but I didn't want to open cream just for a tablespoon or so) until it was pourable. If you do that, you should probably keep the brownies in the fridge. I prefer them at room temperature, though!
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
87 comments on “Peanut Butter Cup Brownies (dairy-free, whole grain)” — Add one!
If I hadn't been baking cakes the whole day, I would be drooling and licking the screen instead of admiring your creation with a content smile now. They look so good!
I love how much whole grain you use in your recipes! I try to use whole wheat flour whenever possible but it's not always easy to deal with the change in texture and taste. You've inspired me to try and hide it in more foods :) And it helps ease a tiny bit of guilt over all the ooey gooey.
Erin – Thanks a bunch! And yeah, it's nice to have another picky eater around to relate to. :)
Love your blog! This is a dessert right up my alley and your pictures just make it mouthwatering!
So glad you stumbled across my blog as well and that we can related to each other as picky eaters! :)
Amanda – I hope you love them! Let me know how you like them. :)
Wow. These look absolutely decadent. I'll be making these for sure!
Brenda – Heavenly they are! I gave some to my colleague today and she immediately asked for the recipe. :)
KitchenSisters – Thank you! Peanut butter and chocolate is never wrong, is it?
Marisha – Haha. I hope you enjoy them and thanks for the enthusiastic comment. :)
O. M. G. I think you have just made my day. Chocolate + Peanut Butter = Love. These look amazingly delicious and yet dreamy at the same time. I absolutely can't wait to try them!!!
These look so delicious! A perfect combination and no doubt that they will taste good!
This has to be good! I loooove bronies and peanut butter. The two combined and looking like this must be heaven!
Lauren – Thank you! :)
Becca – Drizzly chocolate makes everything better 100% of the time. At least I think so. :D And thanks!
Wow these look absolutely positively delicious!! And you're right, they look so much better with the chocolate drizzle on top, but that's because I love drizzley chocolate :P
These look absolutely amazing!! Definitely a must-make ;).
Miryam – Thanks a bunch! And hearing that it doesn't look healthy is a great compliment. Your comment gave me a huge smile. :D
Wow, this looks out of control!! The chocolate ganache over the brownies? Very luxurious.
This does not look healthy at all, in a good way!! You should be really excited because this recipe is really really good!! Very creative.
Sara – Thank you! And what do mean by inability? Because of the sugar? Or because of the taste? Because the filling really tastes just like a Reese's. I hope you can try them out!
Tara – Thanks! And I'm happy she posted them too. Thanks Caroline. :)
Ohhh yum. So glad Caroline posted the link to these!! They look fabulous. :)
Caroline – I knew you'd liked them! :D Too bad we can't share. Boo to long distances!
Woahhhhhhh! These look amazingly perfect! :D
OH my goodness these look amazing!! This may be the solution to my inability to eat Reece's pb cups! Can't wait to try these, and I love the chocolate addition on top!