Ingredients
- Brownie Layer
- 1 cup milk + 2 tbsp
- 2 tbsp flaxmeal
- 1/2 cup vegetable oil or coconut oil. + 3tbsp
- 1 tbsp vanilla extract
- 1 cup spelt flour or all purpose
- 1 cup unsweetened cocoa powder
- 1/2 cup brown sugar or date sugar
- 1/4 tsp salt +1/8 tsp
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum if your flour does not include
- 1/3 cup stevia baking blend or regular sugar
- 2/3 cup mini chocolate chips
- Peanut Butter Layer
- 1 cup peanut butter
- 1/2 cup milk
- pinch stevia blend or tbsp pure maple sugar
- 1/8 tsp salt
- Chocolate Layer
- 1/4 cup cocoa powder
- 1 tsp pure maple syrup
- 1/4 cup melted virgin coconut oil
Servings:
Instructions
- Brownie Layer: Preheat your oven to 330F and grease a 9×13 pan. Set aside. In a large mixing bowl, whisk together all liquid ingredients with the flax. (Note: If baking with coconut oil, melt first and have all other liquid ingredients be at room temperature to prevent hardening.) In a separate bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Bake 16 minutes. Brownies will look underdone when they come out but this is okay! Let cool, then refrigerate overnight and the texture will firm up nicely. DO NOT frost and eat until the next day, as the taste and texture will change while they set. (If you’d prefer a flourless option, you can use 1.5x my Black Bean Brownies as the base instead.)
- Peanut Butter Layer: Do this after the brownies have set: Bring the peanut butter to room temperature if it’s been chilled, then stir all ingredients together until smooth. It will look thin at first, but keep stirring until it gets thick! Spread evenly over the brownies, then refrigerate at least 2 hours. Then make the chocolate, leaving the brownies in the fridge until the chocolate is already made:
- Chocloate Layer: Stir together all ingredients until a thin sauce forms. If sauce is too thick, gently heat until thin. Spread evenly over the brownies, then immediately put back in the fridge to harden the coating. Once hard, you can cut the brownies. My trick is to cut brownies with a plastic knife, wiping the knife after every cut. Store leftovers in the fridge, or they are actually really good frozen as well!
Recipe Notes
Featured Spices:
Recipe and original source: Yummly / ChocloateCoveredKatie.com
Share this Recipe
Powered byWP Ultimate Recipe