MAPLE CHOCOLATE CHIP PEANUT BUTTER BROWNIES – with a hint of maple syrup and a crunch of cacao nibs.
These are the perfect amount of chocolatey, peanut buttery, sweet goodness!
And how amazing is it that they don’t contain ANY refined sugar or oils? Love it!
They’re perfect to make for BBQs or family gatherings. Or just whenever that sweet tooth hits which happens a lot in our household. JorBabe has a hugeee sweet tooth!
(Peep that PEPPERMINT MOCHA keeping me company. Click for the recipe!)
Maple Chocolate Chip Peanut Butter Swirl Brownies:
1/2 cup gluten free multi-purpose flour
1 1/2 cup fine oat flour (use GF oat flour if you need these to be GF)
1/2 cup raw cacao or cocoa powder
1 tbsp dark roast ground coffee (can use dark roast decaf here)
1 tbsp baking powder
1 tsp salt
1 packed cup soaked pitted medjool dates
1 ripe banana
1/4 cup raw PB + 3 tbsp for swirling on top
1 1/4 cup almond milk
3/4 cup coconut sugar
1 tsp pure vanilla
2 tbsp pure maple + 3 tbsp for swirling
1/4 cup cacao nibs
Preheat oven to 350F
Combine first 6 ingredients in food processor or blender and blend well. Put into a separate bowl.
Add the next 6 ingredients into food processor or blender and blend well.
Then combine both the wet and dry ingredients.
Line your pan with parchment paper and pour it in/spread it. Mix your remaining PB and maple syrup and spoon on top, then swirl with a butter knife.
Sprinkle on cacao nibs.
Bake for 25-30 minutes, or until toothpick comes out clean.