Peanut Butter Brownies With Peanut Butter “Whipped

Name: Peanut Butter Brownies With Peanut Butter “Whipped Cream”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIES:; 1/4 cups Unsweetened Almond Milk; 1/4 cups All Natural Peanut Butter; 1/4 cups Honey Or Agave; 1 teaspoon Vanilla Extract; 3/4 cups Unsweetened Applesauce; 1/4 cups Softened Extra Virgin Coconut Oil; 1 Tablespoon Ground Flaxseed; 3 Tablespoons Water; 1/2 cups Cocoa Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1 cup Gluten Free Oats, Ground Into Flour; 1/2 teaspoons Salt; 1 ounce, weight Dark Chocolate, Chopped; FOR THE WHIPPED CREAM:; 1 can Full-fat Coconut Milk, 13 Ounce Can, Refrigerated Overnight; 1 Tablespoon All Natural Peanut Butter; 1 Tablespoon Honey Or Agave

Servings: persons

FOR THE BROWNIES:
1/4 cups Unsweetened Almond Milk
1/4 cups All Natural Peanut Butter
1/4 cups Honey Or Agave
1 teaspoon Vanilla Extract
3/4 cups Unsweetened Applesauce
1/4 cups Softened Extra Virgin Coconut Oil
1 Tablespoon Ground Flaxseed
3 Tablespoons Water
1/2 cups Cocoa Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1 cup Gluten Free Oats, Ground Into Flour
1/2 teaspoons Salt
1 ounce, weight Dark Chocolate, Chopped
FOR THE WHIPPED CREAM:
1 can Full-fat Coconut Milk, 13 Ounce Can, Refrigerated Overnight
1 Tablespoon All Natural Peanut Butter
1 Tablespoon Honey Or Agave

1
For the brownies:
2
Preheat oven to 350 F. Grease an 8x8 baking dish with coconut oil.
3
In a large bowl mix all of the wet ingredients (almond milk through coconut oil) until combined.
4
In a small bowl, mix together the ground flaxseed and water.
5
Add all dry ingredients (cocoa powder through salt) into the wet ingredients and mix until combined. Add the flax and water mixture and mix until combined.
6
Pour batter into prepared pan and smooth the top. Top the batter with the chopped dark chocolate.
7
Bake for 25-30 minutes, or until you can insert a knife in the middle of the brownies and have it come out (mostly) clean. Remove from oven and allow to cool. Then cut and serve topped with a scoop of whipped cream.
8
For the whipped cream:
9
Remove the can of coconut milk from the fridge and flip it over. Pour the coconut milk (which should be on top) into a container for later.
10
Spoon the coconut cream (which should be solidified at the bottom of the can) into a mixing bowl. Add peanut butter and honey (or agave) into the bowl. Mix with a hand mixer or KitchenAid mixer on high speed until the mixture is fluffy and smooth, about 30 seconds to 1 minute.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BROWNIES:, 1/4 cups Unsweetened Almond Milk, 1/4 cups All Natural Peanut Butter, 1/4 cups Honey Or Agave, and more.

Yes, Peanut Butter Brownies With Peanut Butter “Whipped Cream” falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Brownies With Peanut Butter “Whipped Cream”

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions