Ingredients
1/2 cup peanut butter (creamy or chunky)
1/2 cup coconut sugar (or brown sugar)
1/4 cup almond milk (or milk of choice)
1/4 cup unsweetened cocoa powder
1/2 cup oat flour (or whole wheat flour)
1/4 cup chocolate chips
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
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Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
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In a mixing bowl, combine peanut butter, coconut sugar, and almond milk. Stir until smooth.
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Add cocoa powder, oat flour, baking powder, and salt. Stir until evenly mixed.
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Fold in chocolate chips, ensuring they’re distributed throughout the batter.
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Pour the batter into the prepared pan and spread it evenly.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
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Let the brownies cool completely before cutting them into squares and serving.
Notes
Storage: Store in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to 1 week.
Reheating: Microwave for 10-15 seconds or bake at 300°F (150°C) for 5-10 minutes to warm them up.
Freezing: Freeze individual brownies or store them in an airtight container with parchment paper layers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 9 servings
- Calories: 190 kcal per serving
