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.

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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.

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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.

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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.

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

Peanut Butter Cup Brownies

Yield 12-16 Brownies

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

Method

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!


Let me know how this recipe worked for you!