These Peanut Butter Cup Brownies are so fudgey, rich, and decadent thanks to a SECRET ingredient, and they are actually good for you- no guilt here! As always they are grain-free, gluten free and paleo (sub almond butter for peanut butter) and they only have 6 simple ingredients and NO FLOUR!
Peanut butter and chocolate is a flavor match made in Heaven! Who’s with me? There is something about that combination of creamy, salty and nutty peanut butter and dark, rich, and melt-in-your-mouth chocolate that makes my tastebuds extra happy. These days I often use almond butter as a perfectly good stand-in for peanut butter, because it is a healthier choice. With this recipe you can use either one!
Cricket is also a huge peanut butter fan, especially after a energetic romp outside. Peanut butter and almond butter are a great protein-packed pick-me-up after a good workout for humans and dogs alike.
Yesterday we ventured out into the winter wonderland in the midst of the blizzard because Cricket loves to play in the snow. Every time it snows she is like a kid at Christmastime. Her eyes have that excited spark and twinkle, and her excitement is palpable. I mean she literally stands at the door and groans until we get to go outside. Every time you look her way or walk by her she, not-so-quietly, says “Errrrr….Mmmmm….Errrr.” So after 15 minutes of the grunts and goals I broke down, bundled up the family, and out the door we went.
We were greeted by a forcible wind that drove the snow sideways, the ice flakes settling on our eyelashes and making it difficult to see. Oh boy, this is going to be fun, I thought sarcastically. Upon opening the door, which took some effort with the opposing gusts, Cricket was out in a flash! She bounded into the white powder with as much exuberance as a young puppy with a new squeaky toy. The light and fluffy snow was up to her shoulders and she flew around the snow-covered field at top speeds, bounding into the air like a bunny. It made me so happy to see her have so much joy! You have got to watch this crazy dog in action:
So that fun lasted about 10 minutes, before our frozen fingers and toes ached so badly that we had to retreat to the warm indoors. I de-thawed and made these yummy and healthy Peanut Butter Cup Brownies and Peanut Butter and Bacon Biscuits for Cricket. Everybody had their snow fix and their peanut butter fix for the day!
And the SECRET ingredient that makes these brownies extra moist and fudge is…..butternut squash! No joke- it makes an amazing base, and you’ll never guess it’s hiding in these awesome brownies.
And if you like these Peanut Butter Cup Brownies you will also LOVE my BEST Peanut Butter and Chocolate Chip Cookies too!!
These Peanut Butter Cup Brownies are so fudgey, rich, and decadent thanks to a secret ingredient, and they are actually good for you- no guilt here! As always they are grain-free, gluten free and paleo (sub almond butter for peanut butter) and they only have 6 simple ingredients and NO FLOUR!
- ¾ cup of pureed butternut squash or apple sauce
- ½ cup natural peanut butter, melted (or almond butter)
- 1/3 cup coconut sugar
- 1/3 cup cocoa
- ½ teaspoon baking soda
- optional: 2 tablespoons coconut flour
- for more cake-like brownies.
- PEANUT BUTTER CREAM:
- ½ cup natural peanut butter (or almond butter)
- 1 tablespoon coconut oil
- (Optional )CHOCOLATE GANACHE:
- ½ cup chocolate chips (Enjoy Life brand)
- 1 tablespoon full fat coconut milk (or you can use coconut oil but it will be less creamy and more of a chocolate “shell” coating)
- Preheat oven to 325 degrees F.
- Place pureed butternut squash in the bowl along with the peanut butter, coconut sugar, cocoa and baking soda, mix well.
- Grease a 8”x8” pan with coconut oil and spread the brownie batter evenly in the pan.
- Bake for 25 minutes at 325 degrees F, or until knife inserted in the middle comes out clean.
- Remove when done and chill in the fridge.
- Meanwhile melt the ½ cup of peanut butter with the coconut oil in a small saucepan; once melted and smooth, pour on top of the chilled brownie, and spread with spatula.
- Place it back into the fridge.
- Next melt the chocolate chips and coconut milk in a sauce pan until smooth and then pour on top of the chilled peanut butter layer and spread.
- Chill in the fridge for at least 15 minutes, then cut and serve!