Dark Chocolate Peanut Butter Brownies
Deliciously decadent & rich dark chocolate brownies slathered with a generous amount of creamy peanut butter frosting. Completely dairy and gluten free!
Servings 16 brownies
Ingredients
For the dark chocolate brownies
- ½ cup dairy-free butter ,melted*
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs ,room temperature
- ½ cup cocoa powder
- ½ cup plain gluten-free flour
- 50 grams 70% or higher dark chocolate ,chopped
For the peanut butter frosting
- ¼ cup dairy-free butter*
- ¼ cup smooth peanut butter
- 1 ½ cups icing mixture
Instructions
For the dark chocolate brownies
- Preheat oven to 190 degrees celsius and line a 20cm square baking pan with baking paper.
- In a large bowl, add eggs and vanilla and lightly whisk.
- Whisk in dark brown sugar and melted butter until combined.
- Sift cocoa powder and flour and combine gradualy with wet ingredients. Using a spatula to scrape down the sides, mix until completely combined.
- Fold through chopped dark chocolate pieces and spoon mixture into baking pan ensuring it is spread evenly.
- Bake in oven for 15 minutes. The brownies are done when top is still soft but firm. Let cool on a wire rack completely before frosting.
For the peanut butter frosting
- Using an electric mixter, beat dairy-free butter and peanut butter. Slowly add in icing mixture ¼ cup at a time.
- After about half the icing mixture has been added, the frosting will start to stifen. Add in a tablespoon of water and continue adding icing mixture. You may need to add 3-4 tablespoons of water to ensure a smooth and creamy frosting.
- Using a spatula, spread frosting onto cooled brownies and cut into 16 squares.
Notes
*I always use Nuttelex in my baking however any dairy-free spread would work. You can also use regular butter if you are not wanting these to be dairy-free.