Peanut butter and chocolate—they sure make a dream team. And these brownies are just another piece of evidence to confirm that. They are rich enough to satisfy after only a couple bites, but sweet enough to have you coming back for more. My kids gobble these up, and I have a feeling you will too.
Peanut Butter Brownies
Yield: 6 Servings | Prep Time: 15 minutes | Cook Time: 16-18 minutes | Cool Time: 1 hour
2/3 cup all-natural peanut butter
12 oz medjool dates (about 2 packed cups)
1/2 cup water
1 1/2 T vanilla
1/8 tsp sea salt
1/2 heaped cup cocoa powder
1 T coconut oil (or you can use unsalted butter)
Measure water and dates into a small saucepan, put the lid on, and turn the heat on medium-high. Allow the dates to cook for 3-5 minutes
Immediately transfer dates to food processor and pulse a few times. Then add the water from the pan, vanilla, salt, cocoa powder, and coconut oil, and process until smooth
Finally, add the peanut butter, and process one more time until everything looks smooth and combined
Line an 8x6 baking dish with parchment paper, scoop the batter in, smooth down the top, and bake at 350° for 16-18 minutes. A toothpick will not come out clean, but that's ok. The most important thing to watch for is that the top is dry (holds shape when gently poked) and the sides aren't burned
Remove the pan from the oven, and place it on a cooling rack to rest for about an hour so the middle can continue to cook
*You can, of course stir in some dark chocolate chips, but I prefer to keep these free of any added sugar.