Peanut Butter Chocolate Brownies

I’m always looking for healthier versions of foods I can enjoy without sacrificing taste.

These peanut butter chocolate brownies are just that. Free of gluten, dairy, grains, and refined sugar...and delicious.

Enjoy!

(Makes 16 brownies)

¾ cup @mumgry smooth peanut butter

¼ cup + 2 tbsp pure maple syrup

¾ cup unsweetened apple sauce

1 ½ tsp pure vanilla extract

½ cup unsweetened cocoa powder

3 tbsp coconut flour

¾ tsp baking soda

½ tsp fine sea salt

½ cup dark 70% chocolate squares, divided (I used @galerieauchocolat )

Handful of whole nuts or seeds, roughly chopped (almonds, hazelnuts, or sunflower seeds)

Preheat the oven to 350 F. Line an 8-inch square pan with a piece of parchment paper, leaving an overhang on two opposite sides, then set aside.
In a bowl, mix together the peanut butter, apple sauce, maple syrup, and vanilla.
Then add the coconut flour, cocoa powder, baking soda, and sea salt. Whisk to combine, ensuring there are no dry lumps of cocoa in the batter.
In a double boiler, melt half of the chocolate chunks. Then, stir the melted chocolate into the brownie batter until fully incorporated.
Scrape the brownie batter into the parchment lined baking pan. Smooth the batter out evenly with a spatula.
Scatter the reserved chocolate chunks and rough-chopped nuts over the top. Place the pan into the oven, and bake for about 30 minutes, until the top is slightly firm and appears dry and lightly cracked.
Cool the brownies completely, then cover and place in the fridge for at least 1 hour. The brownies will not cut neatly unless they get adequate cooling time.
Slice brownies into squares and enjoy!