Peanut Butter Easter Brownies

These Peanut Butter Easter Brownies are such a fun and festive treat to make and tastes absolutely delicious! I find that you can never go wrong with making a chocolate and peanut butter dessert to share because it is a combo that basically everyone loves! These brownies are gluten and dairy free and made with better-for-you ingredients. They are so decadent and have a nice peanut butter drizzle and chocolate covered peanut butter candies on top(which look like cute little Easter eggs). These definitely wont last long trust me!

Why you will love these brownies

• They have such a soft and perfectly moist texture.
• They have creamy peanut butter baked right into them which gives the brownies such a delightful rich flavor.
• They are gluten, dairy, and mostly refined sugar free which makes them friendly for many dietary preferences.
• They are so cute and festive with the chocolate covered peanuts on top that look like mini eggs.

What you will need

Gluten Free Flour – You will want to use a 1:1 gluten free baking flour. I love to use the brand Bob’s Red Mill.

Almond Flour – Combining some almond flour with the 1:1 gluten free flour gives these brownies a good texture.

Cacao Powder – I like to use organic cacao powder that is fair trade certified like this one Here.

Coconut Sugar – This is the main sweetener we will use in these brownies that is a healthier alternative to cane sugar.

Peanut Butter – Make sure to use a super creamy peanut butter that will mix into the brownie batter well. I always use peanut but that is just ground peanuts and salt with no other added oils or sugars.

Maple Syrup – Adding a touch of maple syrup adds the to the sweetness and moistness of these brownies.

Df Butter – You can substitute with melted coconut oil or regular butter if you can handle dairy.

Chocolate Chips – I love to use mini chocolate chips in the brownies because they spread out better. I love using the brand Enjoy Life because they are free from many allergens./

Vanilla Extract – This adds a delicious flavor note to the brownies.

Baking Soda – This makes the brownies rise while baking

Chocolate Covered Peanuts – I use naturally colored chocolate covered peanuts by the brand Unreal.

How to make the peanut butter Easter brownies

Whisk the Dry Ingredients

First in a bowl, add the gluten free baking flour, almond flour, cacao powder, coconut sugar, and baking soda. Make sure to pour these through a sifter so there will be no lumps which makes for a better baked texture. Whisk all the dry ingredients together well.

Add the Wet Ingredients

Pour in the creamy peanut butter, maple syrup, melted butter, and vanilla extract. Mix the dry and wet ingredients well and then fold in the mini chocolate chips. Then, pour the batter into a 8×8 parchment paper lined baking dish.

Bake the Brownies

Heat your over to 350 degrees and bake the brownies for about 25-30 minutes.(They will be done when you stick a toothpick in and it comes out with just a little bit of moist crumbs and not batter.) When the brownies are done baking, set them out cool down completely before topping them.

Top the Brownies

Decorate the brownies by drizzling some peanut butter on top and then add the chocolate covered peanuts. When ready to serve, cut 16 brownies slices and then enjoy within 1 week!

Other recipes you will enjoy

Copycat Reese’s Peanut Butter Eggs

Chocolate Peanut Butter Pie

Peanut Butter Cup Ice Cream

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!