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Peanut Butter Choc Chip Brownies

I'm not usually biased about my recipes but this one is honestly next level. The title speaks for itself.

These Peanut Butter Choc Chip Brownies are completely made from wholefoods and so god damn easy to make. All you need is a blender (or you could mix it in a bowl but lets be honest, blenders are so much easier) and an oven.

The inspiration for this recipe honestly came about because I had PMS (common but not normal - I'm working on this) and was really craving chocolate. The only problem is - conventional chocolate is usually full of dairy and sugar (two things I avoid) which can worsen PMS due to the possibility of increasing inflammation. This recipe is full of magnesium (cacao is the highest plant-source), antioxidants and healthy fats to calm the nervous and musculoskeletal systems, assist with decreasing inflammation and provide a satiating energy source. It's perfect for your luteal phase and during your period, or even after exercise when you feel that your body needs magnesium the most.

You really need a good quality peanut butter to make this recipe to work. Forget the crappy peanut butters that are loaded with vegetable oils and sugar and are SUPER bad for you, always go for a brand that is 100% peanuts, maybe with the addition of a little sea salt. I opt for the Mayver's brand; their peanut butter is genuine, pure and locally made in Victoria. What's not to love! For this recipe you could also alternatively use a different nut butter if you don't have any peanut butter on hand; ABC butter would be super delicious too!

This recipe is basically sugar free except for the dark chocolate of which I added for the 'choc chips'. The chocolate I use is Pico Organic Chocolate with Sea Salt, which is sweetened by coconut nectar - it is super delicious. You could alternatively add some cacao nibs to make it completely chocolate free if you'd like. In terms of the sweetener I chose to use Nirvana Stevia Liquid Concentrate. You could alternatively use organic powdered stevia leaf, stevia/xyitol mix or your sweetener of choice to your desired taste.

The brownie are quite dense and are super satisfying – a little goes a long way! I hope you enjoy this recipe, I would love to hear how it goes for you :)


  • 1/2 cup organic coconut flour

  • 1/2 cup organic cacao powder

  • 1 free-range/organic egg

  • 1 cup of organic plant mylk (I use Coco Quench)

  • 1/2 teaspoon organic stevia liquid concentrate

  • 30 grams of (preferably) dark chocolate chopped finally or cacao nibs


  1. Preheat the oven to 175 degrees celsius on the bake setting. Line a 14 x 24.5cm or similar sized tray with baking paper.

  2. To your blender or by hand, mix the coconut flour, cacao powder, egg, plant mylk and stevia until a thick cake-like batter forms. Stir in the chocolate/cacao nibs separately if using a blender.

  3. Pour into the baking tin and spread out evenly. Bake for 30 minutes or until cooked through. Allow to cool before serving.

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