Peanut Butter Stuffed Brownie Bites (Gluten-Free)
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This is going to sound obvious to most of you (Hi Captain Obvious! đź‘‹), but... PEANUT BUTTER IS FREAKING AMAZING!!!
I have been found sitting at my desk with nothing but a spoon and a jar of peanut butter (and my computer), in bliss mode: happily typing away and slowly savoring my snack.
The other great thing about peanut butter? It's best friends with chocolate. And since chocolate is my favorite food (hey, it is a food!), peanut butter automatically makes it onto my list of favored flavors. What better way to bring those two together than in little brownie bites!
These brownie bites really do it for me because they are rich and sweet, but also have a touch of salt which makes everything pop. I used FatWorks' Ghee in these brownies, and it's great for baking: it has a truly buttery taste, and their ghee is grass-fed so I feel great about using it. It makes brownies super fudgy, and I love a fudgy brownie! (Don't give me any of that cakey stuff and tell me it's a brownie... that's cake. Still delicious, but cake.)
So, my advice to you on this lovely Tuesday morning: make brownies, include peanut butter, and give ghee a try. You'll be one happy camper just like me!
FatWorks provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! FatWorks helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.
Peanut Butter Stuffed Brownie Bites (Gluten-Free)
Yields: 24 | Total Time: 50 minutes
Ingredients:
- 1 1/2 cups almond flour
- 3/4 cup cocoa powder
- 3/4 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 5 tablespoons ghee, melted (but not hot)
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
Directions:
- Preheat oven to 350°F, and prepare a mini muffin pan with mini cupcake liners.
- In a medium mixing bowl, whisk together the dry ingredients (almond flour, cocoa powder, coconut sugar, salt, and baking powder) until few clumps remain (small clumps are ok).
- In a second mixing bowl, mix the eggs, ghee, and vanilla extract. Whisk until combined.
- Add wet ingrdients to dry, and stir until a batter forms and only a few clumps remain.
- Scoop 1 tablespoon of batter into each cupcake liner. Use a spoon to make a shallow divot in the center of each: this is where you’ll put the peanut butter. Now, use a clean spoon to scoop 1 teaspoon of peanut butter into each divot. Then, scoop a scant tablespoon of batter over top of the peanut butter.
- Bake 15 to 20 minutes, or until a tooth pick inserted into the middle of a brownie bite comes out clean. Allow to cool for 10 minutes.
