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!

Peanut Butter Cup Brownies

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.

Peanut Butter Cup Brownies