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Double Chocolate Frosted Peanut Butter Brownies (Vegan, Gluten Free, Dairy-Free, Whole Grain)


Description

Double Chocolate Frosted Peanut Butter Brownies (V, GF, DF): an easy recipe for rich, fudgy peanut butter brownies slathered in chocolate PB frosting. Vegan, Gluten Free, Dairy-Free.


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Ingredients

Gluten Free Vegan Brownies

  • ¼ cup natural, unsalted peanut butter*
  • ½ cup coconut sugar
  • 1/3 cup pure maple syrup
  • ¼ cup + 2 tablespoons melted coconut oil
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 10 mins)
  • ¼ cup + 2 tablespoons gluten free oat flour
  • ½ cup vegan chocolate chips

Chocolate PB Frosting

  • ¼ cup natural, unsalted peanut butter*
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons water

PB Drizzle

  • 2 tablespoons unsalted, natural peanut butter*

Instructions

  1. Make the brownies: Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together peanut butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles caramel.
  3. Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as needed. Whisk in vanilla and salt. Add flax eggs, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula.
  4. Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
  5. Bake for 28-32 mins. Cool for about 2 hours. Once completely cool, it’s time to make the frosting.
  6. Make the frosting: In a medium bowl, whisk together all of the Chocolate PB Frosting ingredients: peanut butter, maple syrup, cocoa powder and water. Whisk until this mixture thickens and resembles frosting. Lift brownies out of the baking pan and set onto a baking sheet. Using a rubber spatula, pour and spread the frosting into an even layer. Freeze for 20-25 minutes to harden the frosting for easier slicing.
  7. Drizzle the brownies: Remove from freezer and slice into 16 bars. Thoroughly stir your drippy, natural peanut butter and remove any clumps. Pour into a zip bag and cut off a tiny corner. Pipe peanut butter in a zigzag motion over one brownie. Repeat for all brownies. Enjoy! Storing notes below.

Notes

-* Make sure you use peanut butter that only has one ingredient: peanuts. Your PB should be naturally drippy and liquidy to work in this recipe.
– Adapted from my Best Vegan Brownies and my Chocolate Peanut Butter Spiderweb Brownies
– Store in an airtight container at room temperature for 1-2 weeks.
– These brownies freeze well. Store in an airtight, freezer-friendly container for up to 2 months. Thaw at room temperature for 30 minutes before enjoying. Or, heat in 20-second increments in the microwave until warm.
– More delicious peanut butter recipes (all V, GF, DF): No Bake Chocolate Peanut Butter Bars, PB Ice Cream Smoothie, Peanut Butter Chocolate Chip Oatmeal Cookies.
– More Vegan and Gluten Free treats: Almond Butter Cups (paleo), Paleo Almond Joy, Peanut Butter Cup Brownies.

  • Category: Brownies, Dessert, Vegan, Gluten Free, Dairy-Free, Whole Grain
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