Chocolate brownie bites filled with creamy peanut butter… can it get much better than that?
These brownie bites are so delicious and the best part is, they’re not even that bad for you! They’re made with coconut oil and agave, and the flour can be easily substituted for gf flour. Enjoy!
- 1.5 cups flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- 4 oz semi sweet chocolate
- 1/2 cup coconut oil, plus 1 tbsp
- 1/2 cup agave, plus 1 tbsp
- 3 eggs
- 2 tsp vanilla extract
- 1/2 cup peanut butter
- Preheat oven to 350°F.
- Grease a muffin pan with coconut oil.
- In a medium bowl, combine the flour, cocoa powder and salt. Set aside.
- In a large pot, melt the chocolate with the coconut oil over low heat.
- Remove from heat, and slightly cool.
- Add 1/2 cup agave, the eggs and vanilla to the melted chocolate and stir until combined.
- Slowly mix in the flour mixture and mix until combined. Reserve 1/4 cup of the brownie batter.
- Fill the cups of the muffin pan three-quarters full.
- In a small bowl, mix the peanut butter with the remaining 1 tbsp coconut oil and agave until soft and creamy. Add more agave if necessary.
- Fill a piping bag, or Ziplock bag with a corner cut, with the peanut butter mixture.
- Insert the tip of the piping bag halfway through the center of each brownie cup and squeeze out some of the peanut butter.
- Using the reserved 1/4 cup brownie batter, cover the tops of each brownie bite, so no peanut butter is showing.
- Bake for 12 minutes. Be careful not to overbake!