Go Back
Print

Out of this World Eclipse Peanut Butter Brownies

These are gluten free and dairy free Peanut Butter Brownies; you might think they are so good that they are other worldly!  In honor of the 2017 Solar Eclipse, my 47th birthday and my favorite grocery store's, Natural Grocers 62nd Anniversary I give you Eclipse Peanut Butter Brownies!   

Course Dessert
Cuisine Dairy Free, gluten free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings

Ingredients

Brownie Batter

  • 1 tsp organic coconut oil
  • 6 oz dark chocolate bar, melted
  • 1 med ripe avocado
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 4 pasture raised eggs
  • 1/4 cup coconut sugar
  • 3/4 cup fine coconut flour
  • 1 tsp baking powder
  • pinch sea salt

Peanut Butter Topping

  • 3/4 cup organic creamy unsweetened peanut butter
  • 2 tbs organic maple syrup
  • 2 tbs organic coconut oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 8 Justin's Dark Chocolate Peanut Butter Cups

Instructions

Brownies

  1. Preheat oven to 350 degrees. Grease a 9×9 inch baking pan with 1/2 teaspoons of coconut oil.

  2. Melt dark chocolate with 1/2 coconut oil in double brolier.

  3. In a blender or food processor add avocado, maple syrup and vanilla. Blend until smooth. 

  4. Pour mixture into large mixing bowl whisk in 3 eggs, melted chocolate. Combine well.

  5. Add coconut sugar, coconut flour and baking powder.  The mixture will be thick, mix well.  

  6. Pour into greased baking pan.  Set aside.

Peanut Butter Topping

  1. In a blender or food processor add all topping ingredients.  Blend until smooth and well incorporated.   

  2. Spoon circles on top of brownie mixture.  I always shoot for nine brownies so nine even circles. 

Baking Brownies

  1. Bake for 30 minutes.  The last 10 minutes remove and add peanut butter cup garnish.  I will cutting mine to look like the phases of the eclipse in the nine peanut butter circles.  Finish cooking, cool completely before cutting.