Raw Double Chocolate Walnut Brownies with Peanut Butter “Frosting”
For all my chocolate and peanut butter lovers out there, this one is a sure winner! The brownies double down on chocolate with the combo of cocoa powder and chocolate chips. It all comes together in your blender and is lightly sweetened with maple syrup and bursts of chocolate chips.
I love peanut butter and these are definitely peanut butter-forward. If you want more of a chocolate experience, double the brownie recipe or halve the peanut butter “frosting”
Servings 8 Brownies
Prep Time 10 minutes 
to solidify 2 hours Ingredients
For the brownies:
- 1 ½ cups raw walnuts
- ¼ cup dark chocolate chips or chunks
- ¼ cup unsweetened cocoa or cacao powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp kosher salt I like salted chocolate, if you don’t just use ¼ tsp and taste!
For the peanut butter “frosting”:
- ½ cup natural peanut butter ingredients should only say “peanuts and salt”
- 1 tbsp + 1 tsp maple syrup
- 1 tbsp coconut oil melted
- ¼ tsp kosher salt if peanut butter is unsalted
- ¼ cup chopped peanuts
- Flaky salt (optional)
Instructions
- Line a 9×5-inch loaf pan with parchment paper.
- In a high-speed blender or food processor, add the walnuts and blend until finely chopped. Use a rubber spatula to scrape under the blade. Add the remaining ingredients and pulse/blend until thoroughly combined. After the first blend, you’ll likely need to use a rubber spatula to scrape underneath the blade again to make sure everything is mixed in and then blend once more.
- Transfer the mixture to your loaf pan and press into one even, compact layer.
- In a medium bowl mix together the peanut butter, maple syrup, coconut oil, and salt (if using). Depending on the thickness of your peanut butter, you may need to thin it out with more coconut oil until it’s spreadable.
- Spread the peanut butter mixture on top of the brownies. Top with chopped peanuts and flaky salt (if using). Lightly press the peanuts into the peanut butter so that they stick.
- Let chill in the freezer for at least 2 hours or until the peanut butter “frosting” has firmed up. Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
- I like these best out of the freezer. You be the judge!
Items you can prep ahead (optional)
- Make these ahead!
Substitutions:
- Go nut free: substitute sunflower butter for peanut butter. Substitute sunflower seeds for the walnuts, you may need to add some coconut oil as sunflower seeds have less fat content than walnuts.
- I like topping with peanuts, but you can use anything crunchy here. We just want that crunch!
- Turn them into energy bites! Roll the brownie mixture into balls and dip in peanut butter. The chocolate chips make it difficult to roll into balls, so either skip them or blend them up with the walnuts into finer pieces.
- Instead of chocolate chips, chop up a dark chocolate bar. It’ll be next level!
- Add ½ cup chocolate chips to make them more chocolate-y and indulgent.
Storage:
- Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
Leftovers + Repurposing:
- I enjoy these most right out of the freezer or after sitting out for 10 minutes from the freezer. They are also good straight out of the fridge – the peanut butter “frosting” will be a lot softer.
