Gluten Free Vegan Peanut Butter Cup Brownies (V, GF, DF

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 1/3 cup Maple syrup, pure
  • 1/4 cup Peanut butter, natural unsalted
  • 1 cup Peanut butter cup, Gluten Free Vegan

• Baking & Spices

  • 3/4 cup Cocoa powder, unsweetened
  • 1/2 cup Coconut sugar
  • 3/8 cup Gluten free oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3/8 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• ½ cup Gluten Free Vegan Peanut Butter Cups, heaping, roughly chopped* (more required for topping, listed below)
• ¼ cup natural, unsalted peanut butter**
• ½ cup coconut sugar
• ⅓ cup pure maple syrup
• ¼ cup + 2 tablespoons melted coconut oil
• ¾ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 5 mins)
• ¼ cup + 2 tablespoons gluten free oat flour
• ½ cup Gluten Free Vegan Peanut Butter Cups, roughly chopped*

Directions

• Make a batch of Gluten Free Vegan Peanut Butter Cups.
• Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together peanut butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
• Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt. Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to stirring with a rubber spatula.
• Fold in the first ½ cup of peanut butter cups. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer. Top with remaining ½ cup of peanut butter cups. Press gently into the batter.
• Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!