Peanut Butter Brownies

Bake a bunch in muffin cups, freeze and pull out when you need a satisfying treat.

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  • ¼ Cup melted coconut oil
  • ¾ Cup Peanut Butter (unsweetened)
  • ⅔ Cup Honey
  • 2 Egss (unbeaten)
  • ¼ Tsp Salt
  • ½ Cup Pitted Prunes chopped
  • ¼ Cup Chopped Peanuts or any other nuts
  • 2/3 Cup Whole Wheat Flower or Almond Flour (for a gluten free option - just as good!)


  • Preheat oven to 350 degrees
  • Oil lightly a 9 x 9 baking pan
  • Combine ingredients in the order given in a bowl
  • Mix well with a spatula.
  • Spread evenly in the baking pan, or spoon 2 tablespoons per muffin cup.
  • Bake on a lower level in the oven.
  • Bake for 20 - 25 minutes - Check at the 20 minute mark. If the surface is firm to the touch and darkened then remove the brownies right away - otherwise check every few minutes.
  • If you took the muffin cup route - make sure they are baked through by removing one 'muffin cup' from the oven, and checking to see if the edges of the muffin pull away from the cup.
  • Cool, then cut into squares if you used a baking pan.

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