Brownies with Peanut Butter Frosting!
These Fudge Brownies with Peanut Butter Frosting are thick, rich, and fudgey. The brownie base is dense and chewy, and the light peanut butter frosting is the perfect complement to the rich dark chocolate. The brownies are made with added dark chocolate for some double chocolate goodness.
These brownies are made vegan, gluten-free, and refined sugar-free. I used a base of almond flour and oat flour to get that perfectly soft and chewy texture. The brownies and frosting are lightly sweetened with dates and maple syrup as a natural sweetener.
For more chocolate peanut butter treats, try my Mini Chocolate Peanut Butter Pies, Peanut Butter & Jelly Cups, or my Chocolate Peanut Butter Eggs!
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Brownies with Peanut Butter Frosting
Ingredients
Brownies:
- 1 1/2 cups almond flour
- 1 1/2 cups oat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 3/4 cup cocoa or cacao powder
- 3/4 cup dates pitted
- 1 cup water
- 2 tablespoons peanut butter
- 1/2 cup coconut oil melted
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chunks or chips
Peanut Butter Frosting:
- One 400 ml can full-fat coconut milk chilled, only the thick white coconut cream
- 1/4 cup peanut butter
- 1/2 teaspoon vanilla
- 3 tablespoons maple syrup
Instructions
- To prepare the brownies, preheat your oven to 325 degrees Fahrenheit and line a 9x9 baking dish with parchment paper. Add the almond flour, oat flour, baking soda, sea salt, and cocoa or cacao powder to a small bowl. Stir to combine.
- Add the dates and water to a small blender. Blend until smooth. Add the blended date paste, peanut butter, coconut oil, and vanilla to the bowl. Stir until combined and smooth. Gently stir in the chocolate chips.
- Add the brownie batter to your prepared pan and evenly spread into all corners and sides of the pan. Bake in the oven for 20-23 minutes, or until firm on the edges but slightly soft in the center. Let cool.
- To prepare the peanut butter frosting, remove the thick white coconut cream from a chilled can of full-fat coconut milk. You can save the thin coconut milk for smoothies, sauces, curries, or other recipes. Add the coconut cream to a small bowl or stand mixer. Add the peanut butter, vanilla, and maple syrup. Beat with your stand mixer or hand-held mixer until soft and fluffy. Spread evenly onto your cooled brownies and slice into 16 bars.
- Store in the fridge for up to a week or freezer for up to a month.
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