This won’t keep long in your house. I promise. Everyone in my family, even my 4 year old, gobbled these up within 12 hours. I had requests for samples, but they were out of luck this time.
This recipe is a spin-off of my brownie muffins. I just replaced the cocoa nibs/chocolate chips with peanut butter cups, and if you are a peanut butter lover like myself, then you will appreciate the substitution.
This recipe is quick to make if you have peanut butter cups all ready to go. It is also gluten-free and takes only one-bowl to make.
MAKES 16 brownies.
INGREDIENTS
– 3 tablespoons water
– 2 tablespoons ground flax seed
– 1/2 teaspoon sea salt
– 1/2 teaspoon baking powder
– 1/2 cup maple syrup
– 1/2 cup coconut sugar
– 3 tablespoons starch of your choice. For example, arrowroot, tapioca, or flour (not gluten-free)
– 1 teaspoon vanilla
– 1/2 cup cocoa powder
– 1 cup roasted almond butter
– 6 peanut butter cups, such as these.
DIRECTIONS
1. Preheat the oven to 350F. Line an 8 x 8 pan with parchment paper.
2. Combine the flax and water into a large bowl and let sit for 5 minutes.
3. Add the remaining ingredients, except for the peanut butter cups, and stir very well with a whisk. It will be thick.
4. Chop up your peanut butter cups and stir in most of the peanut butter cups into the mixture, reserving a few chunks for the top.
5. Add the mixture into the baking pan. Using wet hands, spread out the mixture evenly (the layer will be thin, but don’t worry). Do not use parchment paper to flatten it because it will stick. Top with remaining peanut butter cups.
6. Bake for approx. 23-26 minutes, until the edges are set and the middle has sunk down a bit. Do not overbake. Check a couple of minutes beforehand just in case it is ready.
7. Let cool in pan for 15 minutes, and then remove with the parchment paper. Once completely cooled, then you can cut them.
Running With Veggies 
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