Sink your teeth into a slice of decadence with our latest creation – a rich, gooey, and utterly irresistible chocolate and peanut butter Oreo brownie. Crafted with Maddie’s Natural Sweetener, every bite is a testament to how indulgent a healthier option can be.
What sets this recipe apart is its absolute indulgence: oreo cookies + dark chocolate + peanut butter make these brownies a triple threat. Made with Maddie’s Natural Sweetener, it offers a deliciously sweet experience that’s kinder to your body than it's original recipe that calls for 2 cups of sugar, and you won’t be able to taste the difference!. It's perfect for those looking to reduce their sugar intake without sacrificing the joy of decadent dessert. The combination of gluten-free flour, flax, and chia eggs, and MNS provides a nutrient-rich profile, making these brownies a smarter choice for the whole party – including anyone with dietary restrictions!
Tips:
- Ensure your flax and chia eggs are well rested before use; this guarantees the best binding effect.
- When melting chocolate with the vegan butter, keep the heat low to avoid burning.
- Folding the batter gently is key to a light yet dense brownie texture.
- Swirl the peanut butter in with a light hand for those beautiful marble effects.
Storage: Store these XXX Brownies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. They’re just as delicious chilled!
Servings: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 1 ½ Cups Gluten Free Flour
- ½ teaspoon Salt
- ¼ teaspoon Baking Powder
- 12 Tablespoons unsalted vegan butter (cut into cubes)
- 3 Flax Eggs
- 1 Chia Egg
- ½ Cup + 3 Tablespoons Maddie’s Natural Sweetener
- 1 Tablespoon Vanilla Extract
- 3 Tablespoons Creamy Peanut Butter (no sugar added)
- 3 Tablespoons Mylk
- 1 cup dark chocolate chips
- 1 package Gluten Free Oreos
Directions
- Preheat oven to 375 degrees.
- Grease and dust a 13x9 inch baking pan. Place a layer of gluten free Oreos on the bottom in neat rows.
- In a medium bowl, combine flour, salt, and baking powder. Whisk together.
- In a separate bowl, make flax and chia eggs.
- Melt butter in a heatproof dish. Add chopped chocolate and stir until smooth. If necessary, heat at 10-second intervals and stir until melted.
- Gradually whisk sweetener into chocolate mixture. Add vanilla, flax and chia eggs, whisk again.
- Add flour mixture in 3 increments, folding gently with a rubber spatula.
- Add nut Mylk, 1 Tablespoon at a time until the mixture is thick and gooey. Stir in chocolate chips. Gently fold and swirl in peanut butter.
- Transfer batter into the prepared dish, spreading it out to all corners and smoothing the surface.
- Bake for 30-40 minutes (will vary upon dish size), or until a toothpick inserted into the center comes out clean.
- Enjoy! Best served warm with milk or ice cream