Chocolate Peanut Butter Brownies Recipe
Chocolate Peanut Butter Brownies Recipe
Treat yourself this Easter and every day after with Noshu’s sugar-free yet indulgent peanut butter brownies.
Servings
16
Prep time
Cook time
Recipe
V
Ingredients
- Brownies
- 1 extra-large egg
- 110g butter, melted
- 3 tbsp water
- 1 Noshu 99% Sugar Free Fudgy Brownie Mix
Filling - 40g Noshu 95% Sugar Free White Choc Baking Chips
- 1 tbsp coconut oil
- 130g smooth peanut butter
- 160g thickened cream
Topping - 150g Noshu 95% Sugar Free Milk Chocolate Melts
Method
- Preheat oven to 170ºC (160ºC fan-forced). Grease and line a 20cm square brownie tin.
- Combine the egg, melted butter and water in a large mixing bowl. Add the contents of the brownie mix to the bowl and mix with a whisk or spatula until the brownie batter is smooth and glossy.
- Pour batter into brownie tin.
- Bake for 30 mins, then remove and allow to cool in the tin while you make the peanut butter filling.
- Melt the chocolate chips and coconut oil in a small bowl in the microwave on low heat in 20-sec increments, stirring between, until completely melted and smooth.
- Add the peanut butter and cream and mix with a whisk until fully combined and smooth.
- Pour filling mixture over the brownies and spread evenly to cover. Refrigerate for 1 hour to set.
- Melt the chocolate melts in a small bowl in the microwave on low heat in 20-sec increments, stirring between, until completely melted and smooth.
- Pour this over the peanut butter layer and spread evenly with a spatula. Refrigerate for at least 2 hours to set before slicing into 16 pieces.
- Store refrigerated in an airtight container for up to 7 days.
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