They look kind of boring without the chocolate on top. And they have a weird shiny (not but greasy!) surface. They definitely don’t need more chocolate on top, but I like things to be pretty.
They’re nice and gooey but if you decide to leave out the peanut butter filling, I don’t know how they’d be. I imagine that they rely on the sweetness and gooiness of the filling, but that’s just my feeling. So don’t do it, okay?! We need the peanut butter!
I tried making these with honey in the batter but they weren’t as good. But hey, at least coconut sugar’s better than white sugar. At least in the glycemic index department. So yay! Let’s celebrate and eat these gooey things. :)
100% Whole Grain Peanut Butter Cup Filling Filled Chocolate Brownies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 brownies
- 1 cup (~256 grams) natural peanut butter
- ⅓ cup (106 grams) honey
- ¼ (56 grams) cup refined coconut oil or normal butter, room temperature1
- ¼ cup (60ml) olive oil (or canola)
- ¼ cup (60ml) canola oil
- 1 cup (220 grams) granulated sugar or coconut sugar (159 grams)
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (85 grams) cocoa powder
- ¾ cup (90 grams) whole spelt, whole wheat pastry, or whole wheat flour
- ¼ teaspoon salt
- 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!
- 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. Bake for 20 - 25 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. Both the brownie part and peanut butter part won't appear to be done when you take it out of the oven, but it is. Let it cool and then put them in the fridge. They will firm up and get fudgy in there.
- For the chocolate topping, I just melted some chocolate and added some milk (you're supposed to use cream but I didn't want to open cream just for a tablespoon or so) until it was pourable. If you do that, you should probably keep the brownies in the fridge. I prefer them at room temperature, though!
- 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.