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!
Equipment
- 1 8x8 baking dish
- Parchment paper
- Mixing bowls
Ingredients
- 1 cup gluten free baking flour
- 1/2 cup almond flour
- 2/3 cup cacao powder
- 1 cup coconut sugar
- 1 cup creamy peanut butter
- 1/4 cup maple syrup
- 1/2 cup dairy free butter(melted)
- 1/2 cup dairy free mini chocolate chips
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 cup naturally colored chocolate covered peanut candies
Instructions
- First in a bowl, add the gluten free baking flour, almond flour, cacao powder, coconut sugar, and baking soda.(Adding these through a sifter will get rid of lumps which makes for a better baked texture.)
- Pour in the peanut butter, maple syrup, melted butter, and vanilla extract. Mix all the dry and wet ingredients well and then fold in the mini chocolate chips.
- Pour the batter into a 8x8 parchment paper lined baking dish. Bake the brownies for 25-30 minutes at 350 degrees.(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.)
- Set the brownies out cool down completely before topping them.
- Drizzle some peanut butter on top of the brownies and then add the chocolate covered peanuts on top.
- Cut 16 brownie slices and enjoy within 1 week.