There really is no better combination than the classic dark chocolate and peanut butter! These classic Bettie’s Brownie’s are chock-full with vegan dark chocolate natural peanut butter cups, topped with chopped peanuts, flaked sea salt, and swirled natural peanut butter. Let’s get baking!

 

Peanut Butter Cup Brownies

Peanut butter and dark chocolate are one of those classic combinations that I feel are almost part of the fabric of our society. I’d equate it to cookies and ice cream cake or pancakes and maple syrup: it’s just meant to be.

I was browsing Instagram and saw a post by Reese’s Peanut Butter Cups for brownies that had their cups just stuck into the batter. It looked tasty, but it got me thinking that these brownies could be even more than just cups and fudgy brownies. And since this is Dolled Up Desserts, we need to take the combination to the perfect extreme.

Behold our Salted PB Cup Brownies.

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Our signature gluten free and vegan Bettie’s Brownie with salted and crunchy peanut butter cups chopped into the batter, topped with a swirl of peanut butter, more chopped peanuts, and Maldon sea sat.

And as always, these brownies are completely inclusive to those who do not eat gluten, dairy, eggs, soy, and are vegan. If you are peanut free, you could easily swap the nuts for another almond or seed butter- I could imagine almond butter or hazelnut butter would be absolutely decadent (Nutella brownies anyone?).

I think we outdid Reese on this one. What do you think? Leave a comment below!

Print Recipe
Peanut Butter Cup Brownie (Vegan and Gluten Free)
There really is no better combination than the classic dark chocolate and peanut butter! These classic Bettie's Brownie's are chock-full with vegan dark chocolate natural peanut butter cups, topped with chopped peanuts, flaked sea salt, and swirled natural peanut butter. Let's get baking!
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
Brownies
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
Brownies
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease 9x9 inch pan with coconut oil. Line mini cupcake pan with cupcake liners.
  2. Mix 1/2 cup peanut butter with 1/2 cup icing sugar. Segment into 24 teaspoon sized balls.
  3. Melt dairy free chocolate. Spoon or pipe chocolate to cover the bottom of each mini cupcake liner. Place one peanut butter ball into each cupcake liner.
  4. Completely fill each cup with remaining melted chocolate. Top with desired amount of chopped peanuts and sea salt.
  5. Shake pan to level peanut butter cups. Place in freezer for 20-30 minutes.
  6. Prepare Bettie’s Brownie baking mix as directed on package.
  7. Unwrap chilled peanut butter cups. Chop peanut butter cups into quarters. Mix into brownie batter. Pour batter into pan.
  8. Spoon remaining peanut butter into corners of pan. Swirl peanut butter on top of brownies. Sprinkle top with additional peanuts and salt.
  9. Bake brownies for 30 minutes. Let cool completely in pan. Cut and serve.
Recipe Notes

Storage

You can keep these brownies at ambient temperature for up to 2 days in an airtight container, or freeze them for up to 6 weeks. Do not refrigerate them- it will dry them out!

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