Dark Chocolate PB Brownie Bars

If there’s one recipe to rival the wellthy twi-ckers, it’s these Dark Chocolate Peanut Butter Brownie Bars. Yes, they are as good as they sound (probably even better).

This recipe was inspired by @levainbakery dark chocolate peanut butter cookies and @thepancakeprincess most recent bake off!

If you’re reading this and thinking to yourself, “wow that sounds like WAY too much chocolate,” I promise these are NOT overly chocolatey. It’s hard to believe, but the unsweetened cocoa balances these bars perfectly, making them rich and fudgy. Oh and if you’re a fan of peanut butter, then this truly is a match made in heaven!

NOTES

NUT FREE | for a nut free base, substitute the almond flour for oat flour. You can simply make your own by pulsing quick oats in a high speed blender or food processor. NOTE that oat flour is not naturally oily like almond flour, and there for you might have to make some minor adjustments to ensure you don’t end up with a flakey base. Start for adding 1 additional tbsp of melted coconut oil and continue adjusting from there. Taste test and adjust.

NUT FREE BROWNIE LAYER | swap out the peanut butter for any other nut or seed butter. Some of my favourites are — almond butter, tahini, cashew butter

NATURAL SWEETENER | swap out honey for maple syrup for a vegan bar

CHOCOLATE LAYER | you can use any chocolate you like! Dark chocolate, milk chocolate, dairy free chocolate chips, anything will do! You could also create your own chocolate shell by melting together equal parts cocoa powder to equal parts coconut oil ( ie. 1/3 cup of each)

PEANUT BUTTER CHIPS | if you don’t have these on hand you can use regular chocolate chips, white chocolate chips / chunks OR swirl in a couple tbsp peanut butter

Ok, what are you waiting for? It’s time to make the most tempting irrisistable treat yet! Your willpower will be tested!

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what you’ll need

for the base

• 1 cup Fine Almond Flour

• 1/3 cup dark unsweetened cocoa powder

• 1 tsp vanilla extract

• 3 tbsp maple syrup / honey

• 3 tbsp coconut oil

for the brownie caramel layer

• 8 pitted medjool dates

• 1/4 cup peanut butter

• 1/4 cup cocoa powder

• 1 tsp vanilla extract

• 1/2 cup peanut butter chips

for the chocolate topping

• 1/2 cup dark chocolate

• 1 tbsp coconut oil

• flaky sea salt, optional

the steps

1. Start by soaking the dates in boiling water for 10 minutes (do not discard the soaking water). Set to the side, these will be used for the brownie layer.

2. To make the base, add all ingredients in to your food processor. Allow the food processor to run until the base reaches a consistency that’s similar to a dough. It should stick together when you pinch it between your fingers. Since the almond flour is oily, this can take a few minutes for it to release those oils. If after approximately 3 min if your base is still crumbling, add another tbsp of melted coconut oil.

3. Press into an 8×8 pan or 8x9 baking dish lined with parchment paper. This will make it easier to lift out and cut. I like to ensure the parchment covers the base and all sides of the baking dish. Use the back of a glass to evenly press down the dough. Place in the fridge to cool while you prepare the chocolate pb brownie layer.

4. Add the soaked dated to your food processor, along with only 3 tbsp of the soaking water. Discard the rest. Add the peanut butter, vanilla extract and cocoa powder and process until the dates are nice and smooth. This can can a couple of minutes. Remove from processor and set aside in a small bowl. If it remains too dense and does not smooth out, add one additional tbsp of water, until a creamy consistency is achieved.

5. At this point you have a couple of options. Option 1, smooth the brownie layer on to the base layer, sprinkle with peanut butter chocolate chip and press them down firmly so that you have an even layer. Option 2, fold the peanut butter chips in to the brownie layer and then evenly distribute over the base. Note, some of the chips may melt if the brownie layer is warm from processing. Place in the fridge while you prepare the top chocolate coating.

6. Now it’s time for the final layer. Melt dark chocolate and coconut oil over a double boiler or in the microwave. Pour over the brownie layer, using a spatula to ensure the entire brownie layer is evenly coated in the melted dark chocolate. Pop in the fridge for 3-5 min and then sprinkle with a flakey sea salt. You want to let it cool for a couple minutes to ensure that the salt does not melt. Refrigerate for 10-12 min until the chocolate layer has set. Slice and ENJOY!

7. Store in the fridge or in the freezer!