Healthy Peanut Butter Brownies

Peanut Butter Plant Based Brownies

Peanut Butter Protein Brownies are a fantastic dessert that you can feel good about. Flavoured with peanut butter, cocoa powder, and sweetened with maple syrup, these sweet treats are packed with a secret ingredient… Quinoa! To make these brownies gluten free and rich in protein, I blended quinoa into flour and used this quinoa flour in place of wheat flour. You can buy your own quinoa flour at the store, or make your own: simply blend dried, uncooked quinoa on high for 60 seconds in a food processor or high powered blender (I use my Vitamix), until the grains turn to powder, and voila: quinoa flour!

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These Peanut Butter Protein Brownies are made with a layer of peanut butter cookie dough, a layer of brownies, and a layer of coconut chocolate. The Home Baked Vegan’s recipe for Peanut Butter Protein Brownies is:

Vegan Friendly

Egg Free

Dairy Free

Gluten Free

Refined Sugar Free

Soy Free

Here is the recipe for The Home Baked Vegan’s Peanut Butter Protein Brownies:



Ingredients:
Peanut Butter Layer:
2 Cups Quinoa Flour
2 tsp Baking Powder
3/4 Cup Peanut Butter
1/4 Cup Maple Syrup
1/2 Cup Cashew Milk

Brownie Layer:
1/2 Cup Peanut Butter
1/2 Cup Apple Sauce
2 Cups Quinoa Flour
2 tsp Baking Powder
1/2 Cup Cocoa Powder
1/4 Cup Maple Syrup
1 1/2 Cup Cashew Milk

Chocolate Coconut Layer:
1/4 Cup Cocoa Powder
1/2 Cup Maple Syrup
1/2 Cup Coconut Oil, Melted
1 Cup Shredded Coconut


Method:

Preheat the oven to 350° F


Prepare the peanut butter layer: 

In a stand mixer, beat together the peanut butter, maple syrup, and cashew milk.  

In a separate bowl, use a fork to stir together the quinoa flour and baking powder. 

Add the dry ingredients to the wet ingredients, and mix until a uniform dough forms. Press into a 9×13” pan. Set aside.


Prepare the brownie layer:

In a stand mixer, beat together the peanut butter, maple syrup, apple sauce, and cashew milk.

In a separate bowl, use a fork to mix together the quinoa flour, baking powder, and cocoa powder. 

Add the dry ingredients to the wet ingredients and mix until smooth. 

Pour the batter into the pan over the peanut butter layer, and use a spatula to spread it into an even layer. 

Bake for 30-35 minutes or until a skewer inserted into the middle of the brownies come out clean.


Prepare the chocolate coconut layer:

Mix together the cocoa powder, maple syrup, and coconut oil. Stir in the shredded coconut. 

Spread the coconut chocolate over the top of the brownies. 

Freeze for 1 hour, or until the top is no longer warm; then slice into squares and store at room temperature. 

Enjoy!

Yield: 24

Author: Alexandra Tugade | The Home Baked Vegan
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Healthy Peanut Butter Brownies

Healthy Peanut Butter Brownies

Prep time: 15 MCook time: 1 H & 30 MTotal time: 1 H & 45 M
Healthy and delicious refined sugar free peanut butter brownies made with gluten-free quinoa flour.

Ingredients:

Peanut Butter Layer
  • 2 Cups Quinoa Flour
  • 2 tsp Baking Powder
  • 3/4 Cup Peanut Butter
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Cashew Milk
Brownie Layer
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Apple Sauce
  • 2 Cups Quinoa Flour
  • 2 tsp Baking Powder
  • 1/2 Cup Cocoa Powder
  • 1/4 Cup Maple Syrup
  • 1 1/2 Cup Cashew Milk
Chocolate Coconut Layer
  • 1/4 Cup Cocoa Powder
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Coconut Oil, Melted
  • 1 Cup Shredded Coconut

Instructions:

  1. Preheat the oven to 350° F
Prepare the Peanut Butter Layer
  1. In a stand mixer, beat together the peanut butter, maple syrup, and cashew milk.
  2. In a separate bowl, use a fork to stir together the quinoa flour and baking powder.
  3. Add the dry ingredients to the wet ingredients, and mix until a uniform dough forms. Press into a 9×13” pan. Set aside.
Prepare the Brownie Layer
  1. In a stand mixer, beat together the peanut butter, maple syrup, apple sauce, and cashew milk.
  2. In a separate bowl, use a fork to mix together the quinoa flour, baking powder, and cocoa powder.
  3. Add the dry ingredients to the wet ingredients and mix until smooth.
  4. Pour the batter into the pan over the peanut butter layer, and use a spatula to spread it into an even layer.
  5. Bake for 30-35 minutes or until a skewer inserted into the middle of the brownies come out clean.
Prepare the Chocolate Coconut Layer
  1. Mix together the cocoa powder, maple syrup, and coconut oil. Stir in the shredded coconut.
  2. Spread the coconut chocolate over the top of the brownies.
  3. Freeze for 1 hour, or until the top is no longer warm; then slice into squares and store at room temperature.

Calories

465.15

Fat (grams)

28.08

Sat. Fat (grams)

8.68

Carbs (grams)

43.78

Fiber (grams)

6.75

Net carbs

37.03

Sugar (grams)

12.70

Protein (grams)

13.99

Sodium (milligrams)

307.80

Cholesterol (grams)

0.00

Created using The Recipes Generator

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