Baked Fudge Peanut Butter Brownies

Posted by in Dessert, Gluten-Free

I wasn’t sure what to call these, so I shall explain. I began with the thought that I would make some peanut butter brownies. Wait no, thick dense brownies with melted chocolate and a peanut butter layer on top. Oh, and then a hard chocolate shell on top of that. Man.

There will be three large hungry men staying in our apartment this weekend and in celebration of my roommate’s birthday, I wanted to make sure the festivities had an accompanying birthday dessert. Cake can be a bit boring and difficult to keep for more than a day or two so peanut butter brownies it was! But these did not turn out the way I hoped they would. They’re crazy good and way better. I love when that happens.

The brownie bit tastes a bit like chocolate fudge. Coming out of the oven, they don’t rise and don’t look like they’re ready to quit cooking at all. But that’s what makes them as dense and chocolate-y as they are. They are gluten-free and dairy-free and full of healthy fats and low-glycemic coconut sugar. I’ve kept them in the freezer because they don’t quite freeze, they just become an amazing texture that I don’t even want to mess with by storing them any other way. You won’t want to either. Let us know how the baking goes!


Baked Fudge Peanut Butter Brownies

For the brownies:

  • 1/2 c earth balance vegan butter spread, room temperature
  • 1/2 c coconut oil
  • 1 1/2 c coconut sugar
  • 2 tbsp vanilla extract
  • 4 eggs
  • 1 1/2 c oat flour (ground old-fashioned oats)
  • 1 c cocoa powder
  • 1 tsp salt
  • 3 oz vegan dark chocolate

For the topping:

  • 1/2 c crunchy peanut butter
  • 3 oz vegan dark chocolate
  • 1/8 cup coconut oil

Preheat oven to 350F and spray a 9×13 baking dish with coconut spray, set aside. In a large bowl, combine the vegan butter, coconut oil, sugar, and vanilla extract. Add each egg one at a time, thoroughly incorporating after each addition. Add the oat flour in two parts, then the cocoa powder and salt until batter is uniform. Pour batter evenly into prepared pan, set aside. On low heat in a small skillet, slowly melt the dark chocolate. Pour in ribbons atop the batter in the baking dish. Bake brownies for approximately 35 minutes. My oven takes a bit longer than most so make sure to check on them. They should be cooked through but will still appear a bit wet on top.

Let the brownies cool for 30 minutes to an hour or until the baking dish is just slightly warm. If you freeze glass when it’s too hot, it will crack and break so make sure to wait! Evenly spread the peanut butter atop the brownies to the edges. Place in the freezer while you prepare the chocolate. In a small skillet over low heat, melt 3 oz of chocolate with the coconut oil, stirring constantly. When the chocolate has melted, pull the brownies from the freezer and pour the melted chocolate on top of the peanut butter and spread evenly to the edges with a spatula. Place back in the freezer to set. After about an hour, cut those suckers up and pop them in your mouth! They will keep in the freezer in an airtight container for up to two weeks.