Peanut Butter Chocolate Cupcake Brownies

I also can not resist chocolate.  That might be part of my problem.  Chocolate and peanut butter together too.  Creamy, sweet and irresistible, these brownies offer the best of everything. Chocolate brownies topped with chocolate peanut butter cupcake frosting just seemed like the right thing to do.  Why the heck not.

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Peanut Butter Chocolate Cupcake Brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 Brownies

Serving Size: 1 Brownie

Ingredients

For the brownies

2/3 cup non-dairy butter

1/3 cup unsweetened cocoa powder

1 teaspoon instant coffee

1/2 cup granulated sugar

1/2 cup coconut sugar

2 non-dairy eggs - you can use any type that you like - I use chia eggs - see below*

1 teaspoon vanilla extract

3/4 cup whole wheat flour

1 teaspoon baking powder

1/2 cup pecans, chopped

1/2 cup semi-sweet chocolate chips

For the frosting

2 tablespoons creamy peanut butter

2 cups confectioners' sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

3 tablespoons non-dairy milk

Directions

Lightly grease an 8x8 baking pan.

For the brownies

Mix your two non-dairy eggs and set aside. Use any of your favorite.

*A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a tablespoon or so it is all ready to go.

Melt the non-dairy butter in a medium sized saucepan.

Add the cocoa and instant coffee.

Stir until well blended.

Remove from the heat and stir in the sugars.

Mix in the non-dairy eggs and vanilla.

Mix until combined and then stir in the flour and baking powder.

Stir in the pecans and chocolate pieces.

Pour into the prepared pan and bake at 350 degrees for 30 minutes.

Remove from the oven and flip over on a wire rack to cool.

When cooled cut into 16 2" squares.

For the frosting

In a medium bowl mix all of the ingredients together until smooth and creamy.

If it seems too stiff you can add another tablespoon of non-dairy milk.

Place the frosting in a piping bag with your favorite tip.

Pipe the frosting on the top of each brownie.

I sprinkled a little bit of ground up semi-sweet chocolate chips over the frosting.