2 bags JUSTIN’S® Dark Chocolate Peanut Butter Candy Pieces, chopped
DIRECTIONS
Preheat Oven:
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Prepare Brownie Batter:
In a medium bowl, combine the brownie mix, eggs, water, and oil.
Stir until the batter is smooth and well combined.
Prepare Peanut Butter Mixture:
In a separate small bowl, mix together JUSTIN’S® Classic Peanut Butter, powdered
sugar, and vanilla extract until smooth
Assemble in Pan:
Pour the brownie batter into the prepared baking pan and spread it evenly.
Drop spoonfuls of the peanut butter mixture over the brownie batter.
Create Swirls:
Use a knife or skewer to gently swirl the peanut butter mixture into the brownie batter,
creating a marbled effect.
Bake:
Place the pan in the preheated oven.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Assemble Topping:
Place a few JUSTIN’S® Milk Chocolate Peanut Butter Cups, face down, on top of the hot cooked brownies. If desired, add candy eyes on to the cups to make faces.
Cool and Serve:
Once mostly cooled, add JUSTIN’S® Dark Chocolate Peanut Butter Pieces sporadically throughout the brownies, cut into squares and enjoy!
Notes:
Storage: Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations: For a different flavor profile, consider using Justin’s almond butter instead of peanut butter.
Serving Suggestion: These brownies are delicious on their own, but for an extra indulgent treat, serve them warm with a scoop of vanilla ice cream.
Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!
Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.
The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.
2 bags JUSTIN’S® Dark Chocolate Peanut Butter Candy Pieces, chopped
DIRECTIONS
Preheat Oven:
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Prepare Brownie Batter:
In a medium bowl, combine the brownie mix, eggs, water, and oil.
Stir until the batter is smooth and well combined.
Prepare Peanut Butter Mixture:
In a separate small bowl, mix together JUSTIN’S® Classic Peanut Butter, powdered
sugar, and vanilla extract until smooth
Assemble in Pan:
Pour the brownie batter into the prepared baking pan and spread it evenly.
Drop spoonfuls of the peanut butter mixture over the brownie batter.
Create Swirls:
Use a knife or skewer to gently swirl the peanut butter mixture into the brownie batter,
creating a marbled effect.
Bake:
Place the pan in the preheated oven.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Assemble Topping:
Place a few JUSTIN’S® Milk Chocolate Peanut Butter Cups, face down, on top of the hot cooked brownies. If desired, add candy eyes on to the cups to make faces.
Cool and Serve:
Once mostly cooled, add JUSTIN’S® Dark Chocolate Peanut Butter Pieces sporadically throughout the brownies, cut into squares and enjoy!
Notes:
Storage: Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations: For a different flavor profile, consider using Justin’s almond butter instead of peanut butter.
Serving Suggestion: These brownies are delicious on their own, but for an extra indulgent treat, serve them warm with a scoop of vanilla ice cream.
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.
You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!
