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Nourishing plant-based meals + indulgent desserts

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

I used to work the camp store at my dads basketball camps as a kid. We sold Powerade, snow cones, tee shirts and way too many varieties of candy. Having access to so much candy also meant eating quite a bit of it. I had a package of Reese’s Cups almost every single day. And the days that I didn’t eat Reese’s Cups it was because I was busy eating Twix. No regrets.

I eat far less junk than I did in my camp days but my love for the peanut butter and chocolate combo has never subsided. But I’m sure you know that already based on the recipes on my website. I have Snickers Cookies, Gluten Free Peanut Butter Chunk Cookies and now Peanut Butter Cup Brownies recipes ready and waiting for you to bake.

For this recipe. I started with One Bowl Brownie recipe as a base, swirled in lots of agave sweetened peanut butter and topped it off with double the amount of chocolate chunks and called it a day.

These brownies are fudge and decadent with tons of gooey chocolate chunks and big peanut flavor. Speaking of peanut butter, be sure to use a natural peanut butter that only has peanut and salt as ingredients. I’m talking for this recipe, but for every day life as well. Most, if not all. of the no stir peanut butters available contain palm oil which is contributing to massive amounts of deforestation and loss of animal habitat. Plus what you want is peanut butter so why dilute it of extraneous ingredients anyway? If you hate stirring, keep your jar stored upside down. And tightly closed. You will never have to stir again.

But on to what you really came here for- the brownie recipe:

Peanut Butter Cup Brownies

Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1/2 Cup Earth Balance 1 Stick, Melted and cooled
  • 1 Cup Cocoa Powder
  • 1 1/2 Cup Granulated Sugar
  • 2 Tbsp Flax
  • 1/4 Cup Water
  • 1/3 Cup Apple Sauce
  • 2 tsp Vanilla
  • 1 1/2 Cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp salt
  • 1 Cup Chocolate Chips or Chunks divided
  • 3/4 Cup Peanut Butter
  • 1/4 Cup Agave Nectar
  • 1/8 tsp salt

Instructions
 

  • Preheat oven to 350*F and prepare an 8x8 or 9x9 baking pan with baking spray.
  • In a small bowl combine flax, water, vanilla and applesauce and stir to combine. Set aside.
  • In another small bowl, combine peanut butter, agave and salt and stir to combine. Set aside.
  • In a large bowl, combine earth balance and cocoa powder with a spatula. Add sugar and stir well. Next, add the flax and applesauce mixture. Stir well with a spatula. Next, add flour baking powder and salt and gently fold together until everything is just combined. Next, add 1/2 cup of chocolate chunks and fold together to distribute.
  • Transfer brownie batter to a pan and spread out. Onto the brownie batter, distribute dollops of the peanut butter and agave mixture. With a knife or a spatula, swirl the peanut butter into the brownie mixture. Top with the remaining 1/2 cup of chocolate chunks and using a spatula, gently press them down into the brownie batter.
  • Bake on the center rack of a 350"* F oven for 35-40 minutes. The edges should be starting to brown. I don’t recommend testing with a toothpick here because you will likely go straight through a chocolate chip wherever you test.
  • Let cool completely, cut into desired sizes and serve up!
Keyword brownies, peanut butter, peanut butter cup

Let me know how this recipe worked for you!


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11 thoughts on “Peanut Butter Cup Brownies”

  • Think this could be pulled off with almond or whole wheat flour? My husband would love these, but after completing Whole30, I’m trying to remain compliant in ingredients it’s possible.

    Thanks for sharing!

    • I’m not sure about almond flour, but definitely yes with whole wheat.
      Let me know if you try it!

    • I imagine that you could sub Bobs Red Mill 1:1 gf flour blend which has xanthan gum already in the blend OR you could try subbing King Arthur gluten free all purpose blend + 3/4 tsp xanthan gum. I haven’t tried either of these yet so I can’t guarantee results but they should work. If you try let me know how it turns out and in the mean time, I’ll work on a GF brownie recipe for you!

      • I wanted to let you know I tried these with the Red Mill 1:1 for my vegan, gluten free daughter’s birthday and they were outstanding. We ended up making 2 batches and I’m pretty sure the non-vegans ate more of them then she did.

        • Yay! The Bobs Red Mill 1:1 is a great place to start when you have a recipe you want to convert to gluten free. So happy to hear that people loved them! Thank you so much for the update

      • I wanted to let you know I tried these with the Red Mill 1:1 for my vegan, gluten free daughter’s birthday and they were outstanding. We ended up making 2 batches and I’m pretty sure the non-vegans ate more of them then she did.

      • I wanted to let you know I tried these with the Red Mill 1:1 for my vegan, gluten free daughter’s birthday and they were outstanding. We ended up making 2 batches and I’m pretty sure the non-vegans ate more of them then she did.

      • I wanted to let you know I tried these with the Red Mill 1:1 for my vegan, gluten free daughter’s birthday and they were outstanding. We ended up making 2 batches and I’m pretty sure the non-vegans ate more of them then she did.

      • I wanted to let you know I tried these with the Red Mill 1:1 for my vegan, gluten free daughter’s birthday and they were outstanding. We ended up making 2 batches and I’m pretty sure the non-vegans ate more of them then she did.

  • I ended up making these with the Red Mill 1:1 for my vegan, gluten free daughter’s birthday and they were outstanding. We ended up making 2 batches and I think the non-vegans ate more of them than she did.

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