Peanut Butter Cup Stuffed Brownies
Desserts | 04.07.2016
INGREDIENTS: (Serves 9)
30g Wholewheat Flour (
50g Cacao Powder
3 Scoops Chocolate Cookie Protein (
1 Large Egg
1tbsp Stevia (
2tbsp Coconut Oil
A splash of Almond Milk (
1tsp Vanilla Essence
30g Peanut Butter (
Pip and Nut
100g Dark Chocolate (
2tbsp Coconut Oil
WHAT YOU WILL NEED:
An ice tray
A square cake tin
To make the PB cups
Melt your dark chocolate and 1 tbsp coconut oil in the microwave, or over the hob. Make sure you keep a close eye, chocolate has a tendency to suddenly burn!
Grab your ice tray and spoon a teaspoon of mixture into each compartment, then pop in the freezer for 5 minutes to set.
Whilst waiting, mix your remaining coconut oil and PB together in a bowl.
Once chocolate has set, remove from freezer and add half a tsp of PB to each section. Then add the remaining dark chocolate mixture on top of each creating a PB sandwich!
Pop back in freezer for around 15 minutes.
To make the brownies
Preheat the oven to 180 degrees and line/grease your brownie tin!
Mix all your dry ingredients in a bowl.
Melt your coconut oil and combine with vanilla essence, egg and milk.
Gradually add the wet mixture to the dry mixture until you form a fairly sticky (and a little gloopy!) mixture.
Once all mixed together pour and flatten into your greased tin and pop in the oven for 10 minutes.
After 10 minutes, remove the brownies from the oven. Take your now frozen PB cups and press them into the top of your brownies, making 9 in total.
Pop back in the over for another 7-8 minutes.
Remove from oven and allow to cool, before slicing, serving and DEVOURING.
MACROS: (1 Brownie)
Calories = 188kcal
Protein = 12.3g
Fat = 12.7g
Carbohydrates = 8.8g
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