Chocolate Brownies


  • 1 cup (~256 grams) natural peanut butter
  • 1/3 cup (106 grams) honey
  • 1/4 (56 grams) cup refined coconut oil or normal butter, room temperature*
* If your coconut oil is really hard like mine, which is stored in the fridge, soften it a little before making these. Either let it sit off at room temperature for about an hour or microwave at 50% in 10 second increments until it's soft enough to stir together with the other ingredients.


  • 1/4 cup (60ml) olive oil (or canola)
  • 1/4 cup (60ml) canola oil
  • 1 cup coconut sugar or white sugar
  • 3 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (85 grams) cocoa powder
  • 3/4 cup (100 grams) whole spelt, whole wheat pastry, or whole wheat flour
  • 1/4 teaspoon salt


  1. Line an 8" x 8" pan with parchment paper or spray the pan with baking spray. Preheat your oven to 350°F / 175°C. Combine filling ingredients and place in fridge while you prepare the brownie batter. In a medium bowl, stir together the olive oil, canola oil, and sugar. Add the eggs and vanilla and beat just until combined. In a small bowl, mix together the cocoa powder, flour and salt. Add the flour mixture to the wet mixture. It will be really thick, but that's okay. Only stir until combined!
  2. Spread half of the batter into the prepared pan. To get the peanut butter filling somewhat evenly into the pan, I rolled the filling into balls and smooshed them to make them flat, and then used those to cover the first half of the brownie batter. Cover the peanut butter filling with the rest of the brownie batter. The baking time is a little bit unclear because I had some issues with my timer (as in the battery died), but they were in there for something like 25 - 28 minutes. If I were you, I'd still check them at about 22 minutes. Take them out when they are set in the middle. The top will be shiny and look strange but it has nothing to do with how done they are. They should not be the least bit cakey, but really really fudgy.

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