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Coconut Peanut Butter Chocolate Brownies1 | Sift & Simmer

Coconut Peanut Butter Chocolate Brownies

A twist on peanut butter chocolate brownies by using coconut peanut butter
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 151kcal
Author Michelle | Sift & Simmer


  • ½ C dark chocolate chopped
  • ¼ C Everland Organic Coconut Oil
  • 1 teaspoon 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 tablespoon cocoa powder
  • ½ teaspoon baking soda
  • pinch of salt
  • ¼ C Everland Organic Coconut Peanut Butter
  • 1 teaspoon 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.


Note: can be made gluten-free by eliminating the all-purpose flour and using just almond flour in its place.


Calories: 151kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 78mg | Potassium: 112mg | Fiber: 2g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg