Project Description

Chocolate Peanut Butter Brownies

Yields about 12 servings


¼ cup + 2 tablespoons coconut oil for baking pan
1 tablespoon Chocolate PB2
⅓ cup cornstarch
¼ cup good quality cocoa powder
½ teaspoon salt
12 ounces dairy-free dark chocolate chips
¾ cup palm sugar
2 teaspoons vanilla extract
3 large eggs, room temperature

Peanut Butter Swirl:
½ cup PB2
6 tablespoon water
1 tablespoon honey
¼ teaspoon salt
½ teaspoon vanilla extract


Preheat oven to 350*F.

Grease an 8-inch baking pan with coconut oil and line with parchment paper.


Whisk together Chocolate PB2, cornstarch, cocoa powder and salt in a small bowl; set

In a large microwave-safe bowl, combine the chocolate chips and coconut oil.

Microwave in 30 second intervals, stirring each time, until all chips have melted. Be
careful not to overheat.

Stir until smooth and allow to cool for two minutes.

Stir in sugar and vanilla. Beat in eggs, one at a time, until well combined.

Add Chocolate PB2 mixture to chocolate mixture and mix until smooth; set aside.

Peanut Butter Swirl:

In a small bowl, combine PB2, water, honey, salt and vanilla and mix well until smooth
and creamy. Set aside.

Pour batter into prepared baking pan.

Drop tablespoons full of the PB2 mixture on top of brownie batter and using a butter
knife, swirl the batters together in a figure-8 pattern.

Bake until a toothpick inserted into the brownie comes out clean, about 30 to 35

Remove from the oven and cool completely on wire rack.

Evenly cut into 12 squares and serve.