Disclosure: This post is sponsored by Everland Natural Foods. All images and opinions expressed are solely mine. Thank you for supporting brands that help make Sift & Simmer possible!
They’re moist, fudgy, full of chocolate flavour, and they’re like a square cake.
It’s not something I ate regularly growing up.
However, I do remember the first time I had a brownie. It was in one of those Hungry-Man microwave dinners. Yes. I know.
My parents were away for the day and left me in charge of making my own food (I can’t remember how old I was at the time)… but there it was, that chocolate, fudgy square cake that sat in the compartment of the microwave dinner. I remember it being good, as far as microwave packaged food was, but it would be years later that I would make my own batch of brownies.
In my University years, I dabbled with some brownie recipes, but mostly stayed within the realm of pure chocolate. No fancy additions.
Which brings me to now. My 3 year old is a chocoholic. Whenever we go for ice cream, I’ll always ask him what flavour he’d like, and 10 times out of 10, he will answer, “chocowat.” And it’s not even milk chocolate — he loves the dark, bittersweet chocolate!
But he also loves peanut butter.
So, I decided to make these Coconut Peanut Butter Chocolate Brownies using Everland Natural Food’s products for him. And boy, were they gobbled up by both kids, as well as my hubby!
Everland Natural Foods is a local Vancouver company that produces a variety of Certified Organic and natural food items. As someone who strives to always choose organic products, and loves to support local companies, I’ve been buying Everland’s organic products for quite some time.
Their coconut oil and pumpkin seeds are my must-gets! It always helps when my aunt brings me over numerous jars of Everland peanut butter too! (What can I say, we’re all Everland fans!) So, it’s without saying that I’m super excited to partner with them on this post!
HOW TO MAKE COCONUT PEANUT BUTTER CHOCOLATE BROWNIES
- Melt the chocolate and coconut oil together.
- Whisk in the eggs and maple syrup.
- Add in the dry ingredients and fold to combine.
- Pour the batter into a square baking pan, and dollop with coconut peanut butter.
- Bake at 350F for 30-35 minutes.
Super moist, decadent, rich, and fudgy brownies made with wholesome ingredients — and that Coconut Peanut Butter swirled through the batter — these will fly off your dining table. Pair them with a glass of cold milk and you’ve got the perfect treat.
OTHER RECIPES YOU MAY LIKE
Be sure to also check out these recipes:
Let me know if you try these fudgy Coconut Peanut Butter Chocolate Brownies! Tag me @siftandsimmer on Instagram or leave me a comment below.
Coconut Peanut Butter Chocolate Brownies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ½ C dark chocolate chopped
- ¼ C Everland Organic Coconut Oil
- 1 tsp vanilla extract
- 2 large eggs
- ½ C Everland Organic Maple Syrup
- ½ C Everland Organic Almonds ground into a flour
- ¼ C all-purpose flour
- 2 Tbsp cocoa powder
- ½ tsp baking soda
- pinch of salt
- ¼ C Everland Organic Coconut Peanut Butter
- 1 tsp shredded unsweetened coconut for sprinkling
- Preheat oven to 350°F/177°C.
- Prepare a 8" by 8" square baking pan by lining it with parchment paper. Leave some overhang so it will be easier to lift out after baking.
- In a medium microwave-safe bowl, add the dark chocolate, coconut oil and heat for 30 seconds, until everything is melted and smooth. Add in the vanilla extract.
- In a large bowl, beat together the eggs and maple syrup. Add in the chocolate mixture from above and combine.
- [If you don't have ground almond flour, it's easy to make your own. Place the whole almonds into a food processor and pulse intermittently until the texture of fine sand.]
- Sift in the ground up almond flour, cocoa powder, baking soda, and salt. Use a spatula to fold the dry mixture together with the wet ingredients.
- Pour the batter into the prepared baking pan.
- Use a spoon to dollop the Coconut Peanut Butter on top of the batter in various areas and use a sharp knife to cut through the batter with a swirling motion. Sprinkle some shredded unsweetened coconut on top if you wish.
- Bake the brownies for 30-35 minutes at 350°F/177°C, or until a toothpick inserted comes out clean or with just the slightest bit of crumbs sticking to it.
- Let cool completely before slicing.
- Can be individually wrapped and frozen for up to 2 months.
Thanks to Everland for partnering with me on this post!