Just in time for Valentine’s Day, I’ve got the perfect homemade treat for you (and the one you love)! These Peanut Butter Brownie Bars would also make a fun little treat to share with teachers and neighbors in honor of the upcoming “day of love,” especially if you’re me and you’ve made this recipe three times in the last week in order to get it just right. :) I can assure you though, the final outcome was worth the wait. It’s hard to beat that perfect combination of sweet chocolate and salty peanut butter! (Oh, and if you’re new here, FYI, the refined sugar in this recipe does break the rules, but it’s something we don’t mind in an occasional homemade treat now that our official 100-day pledge is over.)
Whole-Wheat Peanut Butter Brownie Bars
Ingredients
Brownie Layer
- ½ cup sugar
- ½ cup whole-wheat flour
- ¼ cup unsweetened cocoa powder, I highly prefer the super dark variety
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 stick butter, melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips
Peanut Butter Layer
- 1 cup peanut butter, could sub almond butter
- ½ cup brown sugar
- 2 tablespoons butter, melted
- 1 egg
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Line an 8 x 8 or 9 x 9 inch square baking dish with parchment paper and set aside.
Brownie Layer
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In a large bowl, whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract. Mix together thoroughly and then fold in the chocolate chips with a rubber spatula. Spread in one even layer on the bottom of the parchment-lined baking dish.
Peanut Butter Layer
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In another large bowl, mix together everything except the chocolate chips until thoroughly combined. Fold in the chocolate chips.
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Carefully spread on top of the brownie layer in the baking dish. I find it's best to drop clumps in various locations on top of the brownie batter to help get an even spread without mixing the two together.
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Bake until golden brown on top, about 30 to 35 minutes. Let cool. Holding the parchment paper, lift out of the pan. Cut into squares and enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
The Food Babe Way (the book!)
We love these brownies a lot! I was looking to see how many carbs are in a serving size? My dad watches carbs because of diabetes. So I was curious if anyone knew how many carbs per serving these brownies have? Thanks in advance.
Hi there. We do not provide nutrition details. This post helps explain the philosophy behind that.
We looove these! The last time I made them, I used half melted butter and half melted coconut oil. It worked well so next time I think I will only use coconut oil (and no butter!). I also used half white sugar and half coconut sugar for the brownie part and next time think I’ll cut out the white sugar completely and just use coconut sugar. I’m also thinking about using a chia or flax egg in place of one or more of the eggs. Thanks for this great (and delicious!) recipe!
I’m dairy free so I’m glad to hear coconut oil works!!
Can I make these with honey or maple syrup and real peanut butter?
Hi there. We’ve not tried to make this recipe with honey or maple syrup.