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!
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87 comments on “Peanut Butter Cup Brownies (dairy-free, whole grain)” — Add one!
They are so rich and perfect! Just looking at that glaze makes me hungry :-)
Lori – Thanks a bunch! And thanks for stopping by. :)
Love your photos & what a delicious recipe to share!
Laura – Thanks!
Heidi – Oh, that makes me feel kind of bad. I don't want to give people sweets cravings, but I guess there's no way to avoid that unless I post some pictures of some unappetizing goodies. Or start posting vegetables. So I guess I should be happy? :) Thanks a bunch for your comment! You always say the nicest things.
I don't know how you do it, but you have me MAJORLY craving sweets every time I visit your blog. I'm always so impressed with what amazing things you can do with whole grains and natural sweeteners(love the honey in these) These look incredible! Love your pictures too, the drippy chocolate shots are amazing!
These look absolutely incredible!
Rachel – Thanks! :)
Nora – Haha. Thanks for that. It made me laugh. :) I'm happy you like how they look! I just wish they were gluten-free so that you could make them too.
Baltic Maid – Wow, thanks. :D You all are a complimentary bunch. And I love it! Thank you.
Amy – What's weird if that I preferred the taste without the extra chocolate. It just got in the way of the gooey peanut butter layer. :)
oh my goodness, these sound crazy good. + i love the addition of the extra chocolate on top. i could go for one (or maybe 3) right now. YUM!
You have to be kidding… these look amazing, delicious, unreal, perfect… I want them right now… *drooling* …
Oh no you didn't! These look absolutely incredible!!!! OMGoodness, I am floored…and I am totally licking my screen right now…WOW!!!
Chocolate + PB + Brownies —-are you kidding me?
These look SO delicious!
Natasha – Sorry I missed your comment! I didn't refresh the page before posting mine. And thanks. Drool is always a good sign. :)
Bianca – Thanks a bunch! :) And I agree, it's the perfect pairing of flavors.
These are my perfect brownie! Peanut butter/chocolate is the supreme combination. I love your blog :)
Torie – I try to make it so that you can't tell that my recipes are whole grain because I don't like that taste or texture either! And I'm so happy to have inspired someone to use more whole wheat. Thanks a bunch for your nice comment!
Lakshmi – Baking cakes all day?! Ooh, I bet that's the gluten-free goodies you mentioned before. I hope everything turned out well! And thanks. :)
Katie – Aww, thank you! That's so nice of you to say.
Loretta – Thanks! It's also a lot of guesswork for me. Like with these brownies, the honey version just wouldn't work. Thanks for the super nice comment. :)
Shauna – Oh Shauna, I'm worried about your substitutions. :( I really, really hope they worked out but I'm thinking with all the extra liquid that they didn't.
Prairiesummers – For a day?! Haha. I hope you're okay!
Baking Serendipity – Haha, of course! Okay, no, they're not healthy but they're not *as* bad as normal brownies so we can eat more. That's what I'm going to tell myself. :)
Erin – YUM! I just drooled on my keyboard.
The whole grain makes these healthy…right?! Because I currently want to eat…too many. Amazing!
*Gulp* I really really want a piece right now. I am on peanutbutter withdrawl for a day lol- rescue me!
These are currently baking. I made the mistake of leaving this page open, and my husband saw, and desperately wanted me to make them. I had to make so many exceptions, it's not even funny. I used mayonnaise in place of one of the eggs, omitted the vanilla, used agave syrup in addition to the white sugar and the honey. So…I really hope they still turn out ok!
I just found your blog (via Pinterest) and I love it! I love that you are more likely to use honey instead of sugar. It takes a lot of the leg work out for me, because it's always a gamble when I'm trying to substitute! Thanks from my husband in advance! I'm now a subscriber and can't wait to see what you come up with next.
I agree I love pretty things, but I think these are beautiful BOTH ways! You are so talented my friend!