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For National I Love Reese’s Day we decided to make these Peanut Butter Buttercream Brownies. Although we grew up with the nostalgic treat we’ve started buying an excellent brand called @chocxochocolatier who’s organic and keto. They are amazing and make a perfect topper for these brownies.
This recipe is enough for a 9x9 square pan and can also easily be made vegan by replacing the egg with flax egg, and the butter with vegan butter.
Here's what you'll need:
Brownies:
1 cup Bob's Red Mill Gluten Free Baking Flour
3/4 cup cocoa powder
1 pinch of salt
3/4 cup of sugar
3/4 cup olive oil
1 splash of vanilla
3 room temp eggs
1/2 cup chocolate chunks
Buttercream:
1/2 cup unsalted butter room temp or vegan butter
1/2 cup natural chunky peanut butter
1 1/2 cup powdered sugar
Little splash vanilla
Pinch of salt
Instructions:
Preheat oven to 350 degrees.
Mix together flour, cocoa powder and salt in a large bowl and set aside.
In a large stand mixer bowl mix together your sugar, oil, and vanilla. Add the eggs into the mixer one at a time on low speed until fully combined.
Add your dry mixture 1/4 cup at a time into the stand mixture until all the ingredients are fully combined.
Add the 1/2 cup of chocolate chunks
Oil your 9x9 dish and add your brownie batter. Evenly spread the top as best as possible to make it flat.
Bake for 26 minutes.
Rest on a cooling rack until fully cooled.
Time to make your buttercream. Combine your butter and peanut butter in a stand mixer until creamy.
On low speed gradually add in your powdered sugar 1/4-1/3 cup at a time until combined. Ensure that you scrape down the sides of the bowl if necessary.
Mix in vanilla & salt. Your buttercream should be a good piping consistency now, but if it seems a little too thick still you can add a very small amount of milk until it’s perfect.
Put your buttercream into a piping bag and pipe it onto your brownies once they're cooled.
Add your half peanut butter cup on top to finish it off.
Enjoy and share with your friends and family ☺️
