¾ cup creamy unsalted sugar-free peanut butter (180 g)
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
½ teaspoon pure vanilla extract
¼ teaspoon salt
Brownie Batter
6 oz dark chocolate (170 g), cut into chunks
½ cup coconut oil (120 g)
3 large eggs
¼ cup brown sugar (55 g), lightly packed
¼ cup maple syrup (55 g)
2 teaspoons pure vanilla extract
⅔ cup whole wheat flour (85 g)
½ teaspoon baking powder
¼ teaspoon salt
Nutrition Info
Calories 494
Fat 36g
Carbs 37g
Fiber 4g
Sugar 18g
Protein 11g
How to Make It
1. Step
In a small mixing bowl, combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt. Mix until combined. Set aside.
2. Step
Place chocolate and coconut oil in a medium-sized microwave safe bowl.
3. Step
Microwave on high for 15 second intervals stirring in between until chocolate is melted.
4. Step
Let cool.
5. Step
Preheat oven to 325˚F (170˚C).
6. Step
Add eggs, maple syrup, brown sugar, and vanilla extract. Mix until combined.
7. Step
Add flour, baking powder, and salt. Mix until combined.
8. Step
Pour brownie batter into a greased, parchment lined, 8 inch by 8 inch (20 cm by 20 cm) baking pan making sure that the parchment is overlapping the pan.
9. Step
Pour peanut butter mixture in several stripes across the top of the brownie batter.
10. Step
With a knife, swirl the peanut butter mixture into the brownie batter.
