Peanut Butter Cup Brownies -100% whole grain
Description
Anyone who loves chocolate and peanut butter will love these gooey, rich brownies, made from 100 % whole grain.
Ingredients
Filling:
1 cu. natural peanut butter
⅓ cu. honey
¼ cu. refined coconut oil or normal butter, room temperature
Brownies:
¼ cu. olive oil
¼ cu. canola oil
1 cu. granulated sugar or coconut sugar (159 grams)
3 eggs, room temperature
2 tsp. vanilla extract
¾ cu. Dutch-process cocoa powder
¾ cu. whole spelt, whole wheat pastry, or whole wheat flour
¼ tsp. salt
Directions
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Preheat oven to 350 °F. Grease an 8x8 inch pan or line with parchment paper.
Combine filling ingredients and place in fridge while you prepare the brownie batter.
In a medium bowl, stir together the olive oil, canola oil, and sugar. Add the eggs and vanilla and beat just until combined. In a small bowl, mix together the cocoa powder, flour and salt. Add the flour mixture to the wet mixture. It will be really thick. Only stir until combined.
Spread half of the batter into the prepared pan. To get the peanut butter filling somewhat evenly into the pan, roll the filling into balls and smash them to make them flat, and then use those to cover the first half of the brownie batter. Cover the peanut butter filling with the rest of the brownie batter. Bake for 20 - 25 minutes.
Take them out when they are set in the middle. The top will be shiny and look strange but it has nothing to do with how done they are. They should not be the least bit cakey, but really really fudgy. Both the brownie part and peanut butter part won't appear to be done when you take it out of the oven, but it is. Let it cool and then put them in the fridge. They will firm up and get fudgy in there.
For the chocolate topping, melt some chocolate and add some milk until it is pourable. If you do that, you should probably keep the brownies in the fridge.