One of the few recipes that I tried recently is a peanut butter swirled brownie. Chocolate and peanut butter are one of my favorite flavor combinations. I tried doing a peanut butter swirled brownie, but the peanut butter was completely overshadowed by the rich chocolate brownie. Tonight, I decided to keep the peanut butter and brownie separate by layering them and topping them off with a layer of chocolate. The result was truly like a merging of a brownie and a peanut butter cup. I highly recommend you try this brownie!
Ingredients
Brownie Base
- 4 ounces Dairy Free Dark Chocolate Dream
- ⅓cup regular olive oil
- 1 cup granulated sugar
- 2 eggs
- 2 tbsp Dutch cocoa powder
- ¾ cup all-purpose flour
- ½ tsp salt
- 2 tsp vanilla extract
- 1 tsp coffee extract
- Peanut Butter Filling
- 6 oz Dairy Free Dark Chocolate Dream, melted (for chocolate topping)
Peanut Butter Filling
- ⅔ cup peanut butter
- 1 tbsp dairy free margarine (I use Fleischmann’s Unsalted Margarine Sticks)
- ¾ cup confectioners’ sugar
- 1 tsp vanilla
- 3-4 tsp rice milk
Instructions
Brownie Base
- Preheat the oven to 350°F.
- Grease and flour a square 8 inch cake pan.
- In a medium bowl, combine and whisk the flour, cocoa, baking powder, and salt.
- Melt the chocolate with the oil over low heat.
- Once melted, turn of the burner and add the sugar.
- Quickly stir in the eggs.
- Add vanilla and coffee extracts.
- Gently add the flour mixture and mix just until incorporated.
- Pour into the prepared pan.
- Bake 23-25 minutes.
- While the brownies are still hot, gently spread the peanut butter filling.
- Melt 6oz. of chocolate and spread over the peanut butter layer.
- Cool until the chocolate is firm.
- Cut into 16 squares and remove from the pan.
Peanut Butter Filling
- Combine all the ingredients until smooth. It will be very thick.
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