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Peanut Butter Brownie Cups (made with whole wheat and sucanat)

August 31, 2011 by Laura 262 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

The delightful thing about eating healthy, whole foods is that you can still have your cake and eat it too – you just need to make treats with real, wholesome ingredients. It also helps you to stay healthy if you refrain from eating the entire batch of goodies. Shucks.

Read through this post about Healthy Sweeteners, this post about Healthy Fats and this post about Whole Grain Flour to answer questions you may have about how to make treats that still have lots of great nutrients! While we still limit the sweets and treats at our house, I don’t feel guilt when feeding my family delicious desserts that are made with these whole foods and healthy fats. (You’ll see a big list of our healthier treat recipes here.)

And now, my friends, I have a very exciting new recipe to share with you that contains wholesome, funky fresh ingredients. Warning:  You may want to sit down when you take your first bite so that you don’t faint from the pure joy of it all.

A Heavenly Homemakers reader, Katie, gave me the idea for these Peanut Butter Brownie Cups. With tears in my eyes, my hand clutched to my chest and a sob in my throat, I’d just like to say from the bottom of my heart, “Katie…thank you.”

Yes, gooey chocolate and peanut butter makes me completely sappy. You can only imagine that this type of behavior is what my children and husband experience on a regular basis while living with me. If you think my reaction to this recipe is overwhelming, you should have heard me trying to get through the end of Little Britches when I was reading it out loud to the boys. Don’t even ask about Old Yeller.

Peanut Butter Brownie CupsYum

1 cup melted butter
1 1/2 – 2 cups sucanat (depending on your preference)
1/2 cup cocoa powder
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 cup natural peanut butter (I use homemade peanut butter)
2 Tablespoons honey

Stir together melted butter, sucanat and cocoa. Add eggs and vanilla and stir well. Mix in flour until batter is thoroughly mixed. Scoop batter into 24 paper lined muffin tins (filling each one about 1/3 full).

Stir peanut butter and honey together. Spoon 1/2- 1 teaspoon of peanut butter mixture into the center of each brownie cup.

Bake in a 350° oven for 20-25 minutes. Makes 24 Peanut Butter Brownie Cups.

Have you tried baking treats with whole wheat flour and sucanat (or honey)? Do you use real butter (instead of margarine or crisco)? Does the thought of chocolate and peanut butter together make you swoon?

Leave a comment on this post for an additional entry for our drawing for 5 $10 Gift Certificates to the Heavenly Homemakers Shop!

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Filed Under: Desserts, Recipes Tagged With: brownies, healthy, peanut butter, recipe, sucanat, whole wheat

Comments

  1. Marishannon says

    August 31, 2011 at 3:58 pm

    Mmmmm I think I’m making these tomorrow!

    Reply
  2. Ashley says

    August 31, 2011 at 3:58 pm

    OH YUM! I love anything chocolate…add peanut butter to it and I really can’t resist! Thanks for the new recipe!

    Reply
  3. Annette says

    August 31, 2011 at 4:07 pm

    I think I am making these tonight :-) YUM

    Reply
  4. Tami says

    August 31, 2011 at 4:08 pm

    These look soooo yummy!! Will have to try them!! Thank you!

    Reply
    • Tami says

      August 31, 2011 at 6:17 pm

      Made a batch right away. These are very yummy!! Thanks so much for sharing!

      Reply
  5. Nancy Simmonds says

    August 31, 2011 at 4:12 pm

    I use real butter (Amish or organic), sucanat, whole wheat flour (I grind), natural Peanut Butter when baking…or just eating! Yes, chocolate and peanut butter make me swoon!!!

    Reply
  6. Kathy McConnell says

    August 31, 2011 at 4:12 pm

    I can’t use whole wheat flour, I was starting to use it 5 or 6 years ago and discovered I have a gluten intolerance. I have tried using honey. I need to remember to use it more. I am trying to use real butter instead of margarine or crisco, although I did use crisco the other day, (hangs her head in shame). I love chocolate and peanut butter, but maybe not quite as much as you. Its the chocolate that holds me back a bit. I don’t mind it, I just don’t love it that much. Have a great day! God Bless : )

    Reply
  7. Brooke says

    August 31, 2011 at 4:13 pm

    I love love love peanut butter and chocolate together :)

    Reply
  8. Stephanie says

    August 31, 2011 at 4:21 pm

    How did you know I was in the mood for brownies??

    Reply
  9. Amy Bradsher says

    August 31, 2011 at 4:31 pm

    Oh, these look awesome! Yes, I bake with whole wheat flour, real butter and honey, but I don’t have any sucanat.

    Reply
  10. Patty says

    August 31, 2011 at 4:38 pm

    Would it be equal measurements if honey is used instead of sucanat?

    Reply
    • Laura says

      August 31, 2011 at 8:27 pm

      I’d go 3/4 cup honey for every cup of sucanat. :)

      Reply
  11. Amber J. says

    August 31, 2011 at 4:53 pm

    I can’t wait to try these…I am so excited to have sucanat as a staple in my pantry now. You can’t go wrong when you mix chocolate and peanut butter!

    Reply
  12. Linda says

    August 31, 2011 at 4:54 pm

    I’ve just started baking with sucanat and whole wheat flour and so far the family has enjoyred it. I’ll try this recipe next. Thanks.

    Reply
  13. Carey L says

    August 31, 2011 at 5:12 pm

    SO excited to try this! Besides missing my beloved Pepsi, Reese’s Cups are my other drug of choice. I crave them both (having stopped cold-turkey to be more healthy), so hopefully this will at least alleviate one of those cravings! Thanks for sharing!!

    Reply
  14. crystal says

    August 31, 2011 at 5:19 pm

    These look yummy. I plan on making the no bakes this weekend. This also has me wanting to grow my own peanuts. We grew them when I was a child.

    Reply
  15. Lana says

    August 31, 2011 at 5:25 pm

    Looks yummy! I don’t care for the over sweet peanut butter filling in commercial candies so this looks more up my alley! How could you not get sappy while reading Little Britches aloud? My kids kept asking me why I was pausing while I read The Home Ranch! Alot of Mom editing going on there!

    Reply
  16. Amy T says

    August 31, 2011 at 5:30 pm

    I will definitely be making this! They look delicious. Thanks for the recipe idea. I love that we can make homemade brownies instead of those yucky box kind.

    I’m loving this whole food challenge.

    Reply
  17. sarina says

    August 31, 2011 at 5:33 pm

    we use whole wheat flour and raw sugar or honey at our house :)

    Reply
  18. Bethany B. says

    August 31, 2011 at 5:37 pm

    Oh yum…these will definitely be made in our house this week. Thank you, Laura (& Katie)!!!

    Reply
  19. Samantha says

    August 31, 2011 at 5:37 pm

    I don’t have sucanat… Can I use honey in this? Goodness… I need to refil my bulk items lol. Here I come azure! =]

    Reply
    • Samantha says

      August 31, 2011 at 6:21 pm

      Never mind =] I used brown sugar because I wasn’t sure and it’s kinda
      the same texture lol. In the oven now =] Hubby is gonna be excited for
      these, may skip dinner tonight lol.

      Reply
  20. Abbie Long says

    August 31, 2011 at 5:41 pm

    These look so yummy! I try to stick with wholesome ingredients while baking! I really like your recipe for Chocolate Chip Cookies and it is so easy!

    Reply
  21. Kelly says

    August 31, 2011 at 5:42 pm

    Little Britches? Old Yeller? What about Where the Red Fern Grows?? Aaiee!

    http://www.heartofeugene.org/Sermons/2007/CalledByName.htm Read the story in blue… The Porcupine Whose Name Didn’t Matter (I can’t vouch for the rest of the link, just the story). Makes me bawl every time, for 40 years now.

    Reply
    • Samantha says

      August 31, 2011 at 6:27 pm

      Yep, I am crying =] It’s too cute, but heart wrenching. Thank you for
      that story.

      Reply
  22. DorthyM says

    August 31, 2011 at 5:46 pm

    I’ve gotta try these! We havent been real big on using whole wheat flour here yet, but I’m going to start using it more.

    Reply
  23. Rhoda says

    August 31, 2011 at 5:57 pm

    Yes! Just the THOUGHT of peanut butter & chocolate together, totally makes me swoon!! (my husband makes a mean batch of whole wheat chocolate chip pancakes,& my favorite way to eat them is with peanut butter!) My only hesitation about making these brownie cups, is that I fear I would lack the will power to not just consume them all!! Whats a girl to do?! Thank you for another wonderful recipe!

    Reply
    • Annie says

      September 1, 2011 at 8:22 pm

      Try making half or quarter the batch…and still stick some in the freezer. However, just my luck, they will taste just as scrumptious frozen!

      Reply
  24. Heather says

    August 31, 2011 at 6:03 pm

    I’m an oddball and not a big fan of peanut butter, but these with some other kind of filling…like more chocolate…makes me happy :)

    And we are all about real butter, fresh ground whole wheat, etc here. When telling my mom that our grocery bill has gone up very dramatically she asked why…I pointed out that our meat costs 2-3 times what I used to pay and that the butter is like 4-6 times what margarine costs. I still don’t think she gets it though as she refers to her different ‘butter spreads’ and margarine as butter. I vowed that on our next trip we’ll BYOB! BYOB…bring your own butter. Pretty funny for a pregnant girl, I thought.

    Heather

    Reply
    • Danielle B says

      August 31, 2011 at 6:45 pm

      We can be oddballs together! Ick never liked peanut butter! Peanuts yes no peanut butter!

      How about white chocolate filling? Mmmmmmmmmmmmmmmmmmmmmmmm! Or a creme filling?

      Reply
  25. Cathy B. says

    August 31, 2011 at 6:21 pm

    Yes, I have tried baking with whole wheat flour, butter and sucanat. I was skeptical at first that baked goods made with 100% whole wheat flour would still taste good, but your recipes have convinced me! In fact, my kids and I just enjoyed one of your whole wheat zucchini chocolate chip cookies. (We’ve been swimming in zucchini here, and I tried your cookie recipe–now I’ve made it three times, doubling it this last time!) My kids love them and ask for more. I packed some in my husband’s lunch, too, and he enjoys them as a yummy treat, too. So, thank you, Laura, for sharing such wonderful recipes made with wholesome ingredients–as my daughter would say, “You rock!”

    Reply
  26. Theresa says

    August 31, 2011 at 6:22 pm

    Ohhhhh- these look so yummy. You can never go wrong with anythng chocolate and peanut butter:) I think we are going to have to make these tomorrow- thanks for sharing:)

    Reply
  27. teresa says

    August 31, 2011 at 6:23 pm

    I cannot wait to try these. I am going to put these on the list for tomorrow.

    Reply
  28. Sarah says

    August 31, 2011 at 6:23 pm

    Yes, the thought of peanut butter and chocolate together makes me swoon.

    Reply
  29. Lyndsay says

    August 31, 2011 at 6:30 pm

    Oh.My.Word. These look so good. Can we say Labor Day Picnic? Just one question, do you think these could be frozen and reheated?

    Reply
    • Laura says

      August 31, 2011 at 8:59 pm

      I’ve never tried it but I don’t know why it wouldn’t work!

      Reply
  30. Staci says

    August 31, 2011 at 6:35 pm

    Hmmmmmmmm! chocolate & peanut butter, I’m pretty sure it doesn’t get much better, at least as far as my taste buds are concerned!

    Reply
  31. Kristen says

    August 31, 2011 at 6:40 pm

    I cannot wait to make this!!! I hope to find time tomorrow and if not the weekend will surely hold time to make this. We do use whole wheat flour (sometimes I do half white/half whole, shh I have to sneak the whole in somehow!) I use butter only and have not used sucanut. I love making a chocolate peanut butter granola bar from all wholesome ingredients! (Our honey guy at the farmers market laughs at how much honey we go through!)

    Reply
  32. Robbin says

    August 31, 2011 at 7:00 pm

    swoon is just a great word, isn’t it?
    =)

    Reply
  33. Kellie says

    August 31, 2011 at 7:05 pm

    If I weren’t trying so hard (and succeeding!) at losing weight right now, I’d go make these immediately! Oh wow…chocolate, peanut butter…my mouth is watering!

    Reply
  34. C Dazey says

    August 31, 2011 at 7:11 pm

    My kids and husband absolutely love chocolate and peanut butter together – I’m certain they’ll be a hit!!!

    Reply
  35. jenny Havens says

    August 31, 2011 at 7:13 pm

    Thanks for posting this, they look great!!

    Reply
  36. Kristin says

    August 31, 2011 at 7:18 pm

    I’m currently looking for a healthy brownie recipe. I have the chocolate chip recipe down, but I’m having a hard time with the brownies. Thanks!

    Reply
  37. Mary says

    August 31, 2011 at 7:22 pm

    Sounds great! I make a chocolate cupcake and pipe sweetened peanut butter into the center. I never thought about doing it with a brownie!

    Reply
  38. Rebecca says

    August 31, 2011 at 7:24 pm

    These look SOOO good! I can’t wait to try this!

    Reply
  39. katie says

    August 31, 2011 at 7:41 pm

    These look delicious. I’ll have to try these soon!

    Reply
  40. Vicki Ronsick says

    August 31, 2011 at 7:47 pm

    Chocolate and peanut butter some of my favorite things! I can’t wait to try these.

    Reply
  41. Kristine A says

    August 31, 2011 at 7:48 pm

    Making some for the weekend! They sound and look super yummy!

    Reply
  42. Tahlor says

    August 31, 2011 at 8:03 pm

    YUMMERS!!!

    Reply
  43. Rebecca C says

    August 31, 2011 at 8:08 pm

    These look very similar to your chocolate chip breakfast muffins, which I LOVE! So, I can’t wait to try these!
    Rebecca C

    Reply
  44. Jessica says

    August 31, 2011 at 8:08 pm

    Wow, my boys would absolutely love these!

    Reply
  45. ColoradoGirl says

    August 31, 2011 at 8:12 pm

    Would you substitute equal amounts of brown sugar for the sucanat? I’ve never used it. These look delicious! Thanks!

    Reply
    • Laura says

      August 31, 2011 at 8:27 pm

      Yep!

      Reply
  46. jenn foy says

    August 31, 2011 at 8:14 pm

    My husband thanks you….from the bottom of his heart…er, stomach.

    Reply
  47. Esther says

    August 31, 2011 at 8:23 pm

    Wow, these look so yummy! My husband just LOVES chocolate and peanut butter together! :) I am going to have to try this!

    Reply
  48. kelly says

    August 31, 2011 at 8:28 pm

    oh yum, pb and choc are the best. real butter over here, no margarine or crisco!!

    Reply
  49. Jennifer H says

    August 31, 2011 at 8:30 pm

    We will definitely be giving these a try. I am a huge fan of Reese’s Cups. If these are as good as they look, I might just be able to break my addiction.

    Reply
  50. Hayley says

    August 31, 2011 at 8:52 pm

    Do you use white whole wheat flour for baking cakes and such, or red whole wheat flour? When I think of whole wheat I think of the darker reddish brown flour.

    Reply
    • Laura says

      August 31, 2011 at 9:00 pm

      I grind my own flour using hard white wheat, so yes, white whole wheat flour. I LOVE it!!!!

      Reply
  51. Karen says

    August 31, 2011 at 8:57 pm

    Ooh I’m going to try these. By the way, my hubby calls the sucunat “dirty sugar” LOL

    Reply
  52. Heidi K says

    August 31, 2011 at 9:00 pm

    These look delicious! I love chocolate and peanut butter.

    Reply
  53. Andrea says

    August 31, 2011 at 9:02 pm

    I almost always use real butter. I found some pastured butter at the grocery store a couple weeks ago and it totally made my day–my husband thought I was crazy. :D

    Reply
  54. KimL says

    August 31, 2011 at 9:19 pm

    I haven’t tried those two ingredients together but after seeing these treats I will certainly give it a try! I always use real butter – and chocolate and peanut butter together – there are no words to describe how much I love this combo!

    Reply
  55. Laurence GL says

    August 31, 2011 at 9:30 pm

    This does really seems amazing ! Thanks for the recipe.

    Reply
  56. Brighid says

    August 31, 2011 at 9:35 pm

    Next day it’s cool enough to bake, I’m going to try these. I wonder if I’ll survive the hungry boys stampeding into the kitchen. “Too hot to eat” doesn’t really enter their consideration either.

    Yummy!

    Reply
  57. Debbie says

    August 31, 2011 at 9:44 pm

    Yummy! I can’t wait to make these.

    Reply
  58. Lisa @ Happy in Dole Valley says

    August 31, 2011 at 9:46 pm

    Chocolate plus peanut butter equals perfection!!

    Crisco, fake butter, nasty dead flour? Eeeww!

    Hope I win!

    Reply
  59. Sandee says

    August 31, 2011 at 9:48 pm

    theres not a whole lot i wouldnt do for chocolate/pb.

    Reply
  60. Amanda says

    August 31, 2011 at 10:01 pm

    Looks amazing. I miss peanutbutter (nut allergy around here), but I bet sunbutter would be a decent substitute.

    Reply
    • Kate says

      September 1, 2011 at 7:54 am

      Alas, my sweet husband is allergic to all legumes(peanuts included) AND sunflower seeds. He says he doesn’t mind if we eat things in front of him that he still likes but can’t eat, but I think eating this in front of him would be a bit unkind. :(

      Reply
  61. Susan Robinson says

    September 1, 2011 at 1:41 am

    Can’t wait to try these this weekend!

    Reply
  62. Tracy says

    September 1, 2011 at 2:12 am

    This recipe sounds awesome, chocolate and peanut butter
    my two favorite foods!!! I’m going to try these tomorrow.
    This will be a perfect easy dessert for all the company
    I am having for the holiday. Thanks 4 sharing!

    Reply
  63. EJS says

    September 1, 2011 at 2:59 am

    This is one I will have to try for sure!! You are right, I don’t feel as guilty letting my kids have more than one when I know what is in them.

    Reply
  64. Star says

    September 1, 2011 at 3:33 am

    These look so good!

    Reply
  65. Jill Roper says

    September 1, 2011 at 4:19 am

    My favorite combo in the galaxy! I will try these this morning.

    Reply
  66. Joanna S says

    September 1, 2011 at 4:34 am

    Wow!!! These look incredible. If I hadn’t just made chocolate chocolate chip muffins I’d be in the kitchen stirring these up right now!
    Oh, and my mom grew up on a dairy farm so we’ve ALWAYS used butter. Anything else is just sacreligious!

    Reply
  67. Summer says

    September 1, 2011 at 5:13 am

    I always use real butter and who doesn’t swoon at the idea of chocolate and peanut butter?! The treat I miss most in our new healthier lifestyle- Reese’s Peanut Butter Cups- hands down. This recipe might just be the ticket, thanks!

    Reply
  68. anna says

    September 1, 2011 at 5:14 am

    This looks like a yummy recipe! Thanks, Laura!

    Reply
  69. Sweetpeas says

    September 1, 2011 at 5:14 am

    Yum!! Those would last about 30 seconds in our house LOL!

    Reply
  70. Season says

    September 1, 2011 at 5:21 am

    I always use real butter it tastes so much better. I am so excited I got a call from Azure Standard yesterday telling me they are coming to my area Yea!!! This look so good can’t wait to try them.

    Reply
  71. June says

    September 1, 2011 at 6:07 am

    Nothing tastes better than REAL butter when you are baking; except when you add chocolate and peanut butter into the mix! Perfect timing I am looking for a yummy wholesome recipe for a cake raffle at tomorrow’s football game. Nobody will even realize it is also good for them!

    Reply
  72. trisha says

    September 1, 2011 at 6:09 am

    1-1/2 years ago replaced our fats with the healthy ones (butter, coconut oil, palm shortening) and a couple months replaced white and brown sugar over to sucanat (and sometimes honey). Still working on the whole wheat flour thing. I have some recipes I do whole wheat and others I do half/half. I was amazed at the difference the oils have made in our health.

    Chocolate and peanut butter BELONG together ;)

    Reply
  73. Laura says

    September 1, 2011 at 6:38 am

    love chocolate and peanut butter. And butter. I never buy margarine. Dont really use a lot of crisco either, need to try palm shortening.

    Reply
  74. Julia says

    September 1, 2011 at 6:54 am

    I always use real butter. I have just one word for these . . . YUM! I may just have to make these today.

    Reply
  75. Barbara says

    September 1, 2011 at 7:58 am

    I use fresh ground whole wheat (soft & hard depending on what I’m making), sometimes kamut, organic cane juice crystals, honey, sucanat and real butter!

    We’ve recently discovered my daughter is sensitive to gluten, so I’m experimenting a lot – trying coconut flour, almond flour, tapioca flour and going through LOTS of fresh, free-range eggs.

    Can’t wait to try these treats – because chocolate & PB together are heavenly :)

    Reply
  76. Candace says

    September 1, 2011 at 8:25 am

    These look so good! Though, if you are using all 1/2 cup of peanut butter for just 24 of these, then they can each get a full teaspoon of the peanut butter mixture. If you were to only use 1/4 t. you would only need 2 tablespoons of the peanut butter/honey, and the flavor would be hardly noticeable.

    Reply
    • Laura says

      September 1, 2011 at 1:35 pm

      Yeah, good point. I’m such a non-measuring kind of girl. :( I should go edit that, huh?

      Reply
  77. Lori says

    September 1, 2011 at 8:48 am

    My crew would love these, me too! Some of us are Celiac though…. do you know how these turn out GF? Maybe with almond flour or coconut flour? Or a mixture with brown rice flour?

    We only use real butter in our baking with very rare use of Spectrum organic vegetable shortning. Maybe 1-2 times a year for holiday baking.
    We use sucanat, honey and sometimes pure maple syrup as sweeteners.

    Lori

    Reply
  78. Donna says

    September 1, 2011 at 8:49 am

    What a cute idea! I love how they look.
    Honey fan here!

    Reply
  79. Elizabeth says

    September 1, 2011 at 8:50 am

    Swooning here! Choloate and peanutbutter are a favorite. Can’t wait to try these.

    Reply
  80. The Chick @ Fat Chick Fed Up says

    September 1, 2011 at 8:50 am

    I always use WW flour in all of my baking (ground at home). I ordered some sucanat through our co-op but it never came on the truck :( I do try to sub maple syrup or honey when I can and usually never use the entire amount of sugar called for in a recipe. I haven’t used margarine for years. Most of our butter I make myself from the cream off of our raw milk, but every once in a while I have to break down and get store brand. Haven’t tried my hand at peanut butter yet though. I love natural peanut butter though. And chocolate and peanut butter together? Can’t live without it, not even one day!

    Reply
  81. Sarah DJ says

    September 1, 2011 at 8:56 am

    mmmm, looks yuuuumy! Do you try to soak recipes like this?

    Reply
    • Laura says

      September 1, 2011 at 1:46 pm

      I don’t typically soak these types of recipes. I have read quite a bit on differing views of soaking and haven’t been fully convinced of the necessity. Therefore, I soak what I’m comfortable soaking (pancakes, waffles, biscuits) and don’t worry about it otherwise. I may change my mind later, but that’s where I am now. :)

      Reply
  82. Erin S says

    September 1, 2011 at 8:56 am

    Oh my gosh, my mouth is watering and I haven’t had breakfast yet! Talk about wanting to eat those instead of my oatmeal. :)

    Reply
  83. melanie says

    September 1, 2011 at 8:59 am

    My hubby and I are both dairy kids ~ Nothing but butter will do! (except a little olive or coconut oil when appropriate ;-))

    I love baking with fresh whole wheat flour : ) I once made our fave “Perfect Brownies” with a rye/barley/millet blend for my gluten-free sister ~ Still delicious!

    Chocolate with peanut butter? Essential!

    Reply
    • Lori says

      September 1, 2011 at 12:13 pm

      Just a FYI incase you didn’t know… rye and barley contain gluten.

      Reply
      • melanie says

        September 1, 2011 at 12:43 pm

        Yes, you’re right ~ I guess I’d have to call her wheat-free : ) She can handle the lower gluten grains in moderation I think.

        Reply
  84. Priscilla F. says

    September 1, 2011 at 9:00 am

    Hmmm… we had peanut butter chocolate banana smoothies this morning, with raw milk and ground flax; so delicious! I live in WI but have family in Omaha, NE so whenever I’m out there I stock up on Sucanat at Whole Foods, which is the best price I’ve been able to find for some time now.

    Reply
  85. Bethany says

    September 1, 2011 at 9:01 am

    Wow – these look like a winner! Our household loves any kind of combination of chocolate and peanut butter, so I’ll be making these for sure!
    I almost always use whole wheat flour instead of white flour. I can’t get sucanat where we live, so I’ll use a combo of stevia and organic brown sugar and/or honey. I cut back on the sweetener anyways b/c lots of times recipes are just TOO sweet, but I also try to replace at least half of the sugar.
    Oh, and I use organic coconut oil in place of shortening/butter/veg. oil. Sometimes I use a combo of coconut oil and butter to get some ‘butter flavor’.
    Thanks for the recipe!

    Reply
  86. Kristi says

    September 1, 2011 at 9:05 am

    These look so yummy and easy!!

    Reply
  87. Dana says

    September 1, 2011 at 9:06 am

    oh wow. My family would tell you that I could give you a run for your money on the emotional swooning…especially over a good book and a chocolate/peanut butter combo!
    I’ve just purchased my first batch of coconut oil and flour. So far – roasted potatoes (English style) have turned out DELISH without a coconut flavor. I haven’t tried baking with it yet, or the flour.
    Thanks for sharing such useful and funny commentary!

    Reply
  88. Holly White says

    September 1, 2011 at 9:12 am

    Sounds Yummy! I’m so making this with my boys today.

    Reply
  89. Liz says

    September 1, 2011 at 9:14 am

    I am making these right now, thanks!

    Reply
  90. Julie says

    September 1, 2011 at 9:18 am

    Real butter all the way.
    These look fantastic.

    Reply
  91. Julie says

    September 1, 2011 at 9:21 am

    Have you ever baked with rapadura? If so, what is your experience?

    Reply
    • Laura says

      September 1, 2011 at 1:47 pm

      Yes, rapadura is great! My research tells me that it is the same thing as sucanat – they are both organic dehydrated cane sugar juice. I find that sucanat is a little less expensive than rapadura usually!

      Reply
  92. Wendy Hawkinson says

    September 1, 2011 at 9:22 am

    Our family likes ‘real’ food! :) Now if I could just convert these yummy cupcakes to gfcf for my little guy. hmmmmm…I think I’m up for the challenge!

    Reply
  93. Michelle says

    September 1, 2011 at 9:22 am

    Those look delicious- can’t go wrong with chocolate and peanut butter, right?

    Reply
  94. Lena Courbron says

    September 1, 2011 at 9:28 am

    Laura, Thanks for sharing this recipe. My mouth is watering to try these. I absolutely love chocolate and peanut butter together!!!!!!!!
    ~Lena~

    Reply
  95. Denise Frederick says

    September 1, 2011 at 9:38 am

    This recipe is DEFINITELY a keeper! My DH and DS are HUGE Peanut Butter & Chocolate lovers!!
    I ALWAYS use butter….I do use WW flour…and I am currently using the Woodstock organic cane sugar, but in the process of switching over to Sucanat (though, I do like to bake with honey from time to time) :)

    Reply
  96. Lisa Northcutt says

    September 1, 2011 at 9:43 am

    I always use butter and I love peanut butter and chocolate–Reece’s cups are my favorite! I use WW flour for bread but haven’t switched to Sucanet. Try to use honey in cereal and oatmeal as much as possible.
    Lisa

    Reply
  97. Katie says

    September 1, 2011 at 9:46 am

    OH I cannot wait to try this! Looks yummy!

    Reply
  98. joanne says

    September 1, 2011 at 9:49 am

    Can’t wait to try this. I have not bought margarine in at least 8 years

    Reply
  99. Twila says

    September 1, 2011 at 9:55 am

    Yes, this recipe entirely made my day! Can’t wait to try them! Thank you!

    Reply
  100. april says

    September 1, 2011 at 9:59 am

    man — these might be too dangerous to bake! I could see me limping past my burnt lip on the first one –since I couldn’t wait — then rounding the corner on the 4th one before I batted an eye! No margarine but I’d like to know the difference between sucanet and dehydrated cane juice — and is one better than the other???

    Reply
    • Laura says

      September 1, 2011 at 1:49 pm

      The definition of sucanat is dehydrated cane sugar juice, so I’d say they are the same thing! (Rapadura is also the same thing, if you’ve seen that one anywhere!)

      Reply
  101. Jenny says

    September 1, 2011 at 10:04 am

    These look sooo yummy. I think I’ll make a double batch and store some in the freezer so they’re on hand all. the. time. !

    We use palm shortening or coconut oil due to family allergies that keep us from using butter! We do, admittedly, use a touch of butter-flavored crisco in most desserts for the added butter flavor.

    We’re starting to use more honey and agave in our recipes. Also just bought some sucanat, so I’m going to give that a try with these brownies!

    Reply
  102. Valerie says

    September 1, 2011 at 10:10 am

    This recipe sounds like lots of fun. I wish I could make and eat it but I can’t tolerate much fat, even the good fats.

    Reply
  103. Trudi says

    September 1, 2011 at 10:12 am

    Started grinding my own flours about 12 years ago: hard & soft wheat, rye, barley (when I want a more bland flour and don’t need the gluten), corn (fresh cornmeal in cornbread is TO DIE FOR!). Also flake my own oats for the best oatmeal you’ll ever have (they are FABULOUS in your Whole Wheat Oatmeal Butterscotch cookies, Laura!). Have used only butter and coconut oil for years, too, as well as sucanat, dehydrated cane juice, honey, agave nectar, pure maple syrup, rice syrup and molasses. It can be hard to convert your die-hard sweet tooths (my husband is a prime example), but now he thinks I’m trying to get rid of him if I give the okay to eat something with refined sweeteners and flours! Am definitely trying these peanut butter brownie cups! Thanks Laura (and Katie!)!

    Reply
    • melanie says

      September 1, 2011 at 12:47 pm

      Had to laugh at this… My hubby was talking with a coworker the other day about life insurance… Coworker said You’ll know you have too much insurance when Melanie starts feeding you junk food… And I came home with store donuts! (not the norm!)

      Reply
      • Trudi says

        September 2, 2011 at 11:24 am

        Too funny! Nice to know I’m not the only one!

        Reply
    • Barbra says

      September 1, 2011 at 7:49 pm

      How do you flake your own oats?

      Reply
      • Trudi says

        September 2, 2011 at 11:46 am

        I have a Bosch Universal mixer and bought the Family Grain Mill flaker attachment. If you google “grain flaker” or “oat roller mills” (since it’s usually oats that are flaked or rolled), you’ll find a several websites that sell them. I bought mine at Pleasant Hill Grain (www.pleasanthillgrain.com) and they are a great company–fast shipping (free shipping on orders over $99) and great customer service. Mine is a mixer attachment, but there are also free-standing or table-top units available. I also use my flaker to flake soft wheat to combine with the oats and make my own granola–so good! (FYI–don’t try to flake hard wheat–it won’t flake, it will just crack and could damage your flaker).

        Reply
  104. Luci says

    September 1, 2011 at 10:12 am

    I’m trying to make the switch from white to wheat flour, but it’s been a bit rough. I’ve had some flops. I just don’t know when I can substitute white whole wheat flour, or partially subsitute, or use whole wheat pastry flour instead. Do you know of any guiding principles for this? It seems like you just use white whole wheat flour for everything. Any tips you can give would be greatly appreciated!

    Reply
    • Laura says

      September 1, 2011 at 1:39 pm

      Well, I grind my own flour, using HARD white wheat, which makes white whole wheat flour which works for everything. Whole wheat pastry flour is made from SOFT wheat, which works in any NON-yeast recipe. Pastry flour doesn’t work for yeast breads or rolls, but will work for cookies, cakes, muffins and brownies.

      Reply
  105. darialauren says

    September 1, 2011 at 10:18 am

    Yuuuuuuuuuummmmmmmmmmmm!!!!! A tad overkill in the excitement? ? I think NOT! Can’t wait to try these!!

    Reply
  106. Rose says

    September 1, 2011 at 10:23 am

    I can’t wait to give these a try. We love making homemade yellow or chocolate cake with whole wheat flour. My family also likes pancakes and waffles made with fresh ground whole wheat flour. We str trying to switch over completly from white flour.
    Thanks to your website we have lots of new ideas!

    Reply
  107. Cher says

    September 1, 2011 at 10:29 am

    Sounds yummy! will have to try this recipe soon. Thanks.

    Reply
  108. Tawna F says

    September 1, 2011 at 10:44 am

    I will have to try it! My husbands favorite is chocolate and peanutbutter! This might be a winner for us too!

    Reply
  109. Michelle Hopkins says

    September 1, 2011 at 10:44 am

    I am so excited I found your website!! You have amazing recipes and information. Thanks! The only problem is I can’t try them all as quickly as I’d like! :)

    Reply
  110. Ang says

    September 1, 2011 at 10:52 am

    Mmmm,these look good! I’m definitely going to try them. I used to only use white flour and white sugar in my baking. But now I’ve made the switch to whole wheat and I love it. I also have been using recipes with less sugar and using natural unsweetened applesauce. I love trying out your recipes. Eventually I hope to try out the coconut flour and coconut oil. Baby steps!

    My in-laws also just dropped off a freezer chest that they no longer use. So this year I am making the leap and freezing vegetables and berries. I’ll be experimenting with my first batch of homemade tomato sauce too. I can’t even tell you how excited I am. Sometimes I go down to the basement just to sneak a peek at everything in the freezer. It’s all sitting in there looking oh so pretty. Thanks for all the inspiration!

    Reply
  111. Jamie says

    September 1, 2011 at 10:52 am

    These look ah-MAZ-ing! :-) Not to be particular, but are you sure you mean 1/4 tsp of PB mixture into each muffin tin? 1/4 tsp sounds painfully small in a regular muffin tin size, not to mention I think 1/2c PB mixture divided 24 ways would be closer to 1 tsp per muffin tin. I only ask because PB is like the most wonderful thing on the planet for me (okay, I exaggerate….a little), and 1/4tsp just would not cut it in my book. I’d have to at least quadruple it. :-D

    Reply
    • Laura says

      September 1, 2011 at 1:40 pm

      Yeah, I just edited that. :) I never measure while I cook, so when I type out a recipe I have to figure out good measurements to recommend. I think you’re right that I probably used more like 1/2 to 1 teaspoon in each brownie. :)

      Reply
  112. Shonda says

    September 1, 2011 at 11:15 am

    I love PB cups. How come I never thought of making something like these!

    Reply
  113. Amanda S. says

    September 1, 2011 at 11:17 am

    These sound yummy. Wondering….Add a little batter to muffin cup then a little peanut butter and then a little more batter = a peanut butter surprise in each “muffin”…..Reese’s muffins. Ok, now I have to bake.

    Reply
  114. Christy says

    September 1, 2011 at 11:21 am

    I have either organic cane sugar or organic brown sugar on hand, which would work in place of the Sucanat? Thanks!

    Reply
    • Laura says

      September 1, 2011 at 1:41 pm

      Either one would work just fine. :)

      Reply
  115. Heather says

    September 1, 2011 at 11:22 am

    Yum! Yum! Yum!

    Reply
  116. Carmen says

    September 1, 2011 at 11:27 am

    Sounds SO yummy!! I use WW flour and sucanat for all my baking, so I have all the ingredients on hand!

    Reply
  117. Alix says

    September 1, 2011 at 11:31 am

    Yum! Peanut butter and chocolate are my favorite dessert combination! Last night I made your cinnamon swirl bread with whole wheat flour and sucanat and it turned out perfect!
    Cant wait to try these!

    Reply
  118. Stephany says

    September 1, 2011 at 11:32 am

    I now have these ingredients and look forward to trying these yummy brownies. I LOVE peanut butter and chocolate!

    Reply
  119. Kacie says

    September 1, 2011 at 11:32 am

    Gosh, I didn’t even make it halfway through the title of the post before an “mmm” was rumbling in my throat… these sound and look divine! I love baking with all natural and more nutritious ingredients, especially when the baked good isn’t terribly good for me in the first place. I guess I feel justified so long as my ingredients are a little more wholesome… Sucanat and I get along rather well these days, too, especially since I found suh a good deal on it in bulk at breadbeckers! $1.82/lb is a steal of a deal!

    Reply
  120. Rhoda says

    September 1, 2011 at 11:34 am

    These sound absolutely delightful. Will need to use almond butter as I am allergic to peanuts and I LOVE peanut butter)0: There are times that a peanut reaction is worth a Reese’s Peanut Butter Cup. This looks like a good reason to not have to.

    Reply
  121. Jennifer Blanton says

    September 1, 2011 at 11:34 am

    Today is my husband’s and my anniversary. I’m totally making these!!! I just happen to have the ingredients.

    Reply
  122. Courtney Wagner says

    September 1, 2011 at 11:36 am

    Oh my godness. I think I am drooling on my keyboard. Do you think for a non-dairy version, that I could substitute coconut oil for the butter?

    Thanks for sharing this one!!!!

    Reply
    • Laura says

      September 1, 2011 at 1:42 pm

      Yes, I think coconut oil would work great!

      Reply
  123. Sarah S says

    September 1, 2011 at 11:39 am

    oh dear heavens! Anything chocolate and peanut butter makes me swoon! :-) YUM!!! Thanks for yet another awesome recipe! :-)

    Reply
  124. Jennifer Lotz says

    September 1, 2011 at 11:49 am

    These look awesome! We might just have to try some this afternoon!!

    Reply
  125. Kristi says

    September 1, 2011 at 12:38 pm

    I’m not a peanut butter and chocolate person, but my husband loves it!

    Reply
  126. Jennifer Morbeto says

    September 1, 2011 at 12:47 pm

    Oh, my look so yummy! I will have to try these with Gluten Free flour. My husband loves peanut butter and chocolate. And how can any woman not like chocolate! Thanks!

    Reply
  127. Meghan V. says

    September 1, 2011 at 12:57 pm

    Yum! I don’t have sucanat so I mostly try to use honey. (Although, I still use white/brown sugar.) Slowly I’m learning to change.

    Reply
  128. Shawna Cale says

    September 1, 2011 at 12:59 pm

    Sounds like a great treat to make for the lake trip this weekend. Yummy.

    Reply
  129. Beth @ Turn 2 the Simple says

    September 1, 2011 at 1:02 pm

    Looks great! I use whole wheat flour for everything — haven’t had white flour in the house for over a year! Also sucanat and butter or coconut oil. Why do you make your own peanut butter instead of just buying it in bulk?

    Reply
    • Laura says

      September 1, 2011 at 1:43 pm

      Because I LOVE how it tastes!!!!!! It’s incredible. Plus, I can buy nuts in bulk and keep them in the freezer until I need a batch of fresh peanut butter. I love the stuff!

      Reply
  130. Lisa says

    September 1, 2011 at 1:03 pm

    These sound so great!! Peanut butter anything is my favorite:) And if I didnt just make your yummy butterscotch bars I would be in the kichen right now making these!LOL

    Reply
  131. Jessica L. says

    September 1, 2011 at 1:13 pm

    Yum. I WILL be making these soon. Thank you. Plus also, I bawl at the end of Little Britches, too. Try the picture book “That Book Woman” by Heather Henson. It’s not sad. But it will make you cry. My son likes to ask me to read it because he thinks it’s funny that a book about books makes me cry. Oh, yes. I’m one of those. :)

    Reply
  132. Jennifer says

    September 1, 2011 at 1:26 pm

    Just made these this afternoon! I used 1/2 butter and 1/2 refined coconut oil. I did over-bake them a bit (20 minutes was too long for mine), but they’re still quite yummy! I would caution everyone to make sure and check on them so they don’t over-bake. Thanks so much!!

    Reply
  133. Carie says

    September 1, 2011 at 1:27 pm

    Nothing better than chocolate & peanut butter:)

    Reply
  134. frankie says

    September 1, 2011 at 1:39 pm

    We grind ourown wheat, too… haven’t tried sucanat yet… and I LOVE chocolate and peanut butter together!

    Reply
  135. Amber S says

    September 1, 2011 at 1:53 pm

    Can’t wait to try these! Chocolate-peanut butter is one of my favorite combinations!

    Reply
  136. Mary says

    September 1, 2011 at 2:01 pm

    These look so good!

    Reply
  137. Paula L. says

    September 1, 2011 at 2:09 pm

    I must say this is the most interesting place. I love learning to cook healthy. One day i might even freeze ahead a meal or two!! :)

    Reply
  138. Kelly says

    September 1, 2011 at 2:44 pm

    Wouldn’t you know… I have everything except the paper liners. Still might try it tonight, though :)

    Reply
  139. alecia says

    September 1, 2011 at 3:01 pm

    these sound wonderful!!!! There is NO better pairing than pb & choc. Will def be trying out this recipe.

    Reply
  140. Andrea says

    September 1, 2011 at 3:08 pm

    sounds sooo good. 2 of my favorite combos. i have been using whole wheat more often to get my family more used to these items and love real butter. will be trying sucanat soon. thanks and can’t wait to taste.

    Reply
  141. Kathy says

    September 1, 2011 at 3:08 pm

    I know what I’m doing tomorrow – these sound like a wonderful treat for the weekend! And I even have all of the ingredients on hand this time!

    Reply
  142. Cara C says

    September 1, 2011 at 3:49 pm

    Those look sooo yummy! I love peanut butter and chocolate! My hubby is crazy about granola bars, I make em with peanut butter, coconut oil, honey, oats, and either cocoa powder or chocolate chips. Just made some today…yum!

    Reply
  143. Angela Kahney says

    September 1, 2011 at 3:50 pm

    These look soooo delicious! can’t wait to try them!!!

    Reply
  144. Mindy says

    September 1, 2011 at 4:45 pm

    Can I use honey in place of the sucanat in this recipe or would the texture be off?
    I have finally found a good source for white whole wheat in my city. YAY
    Oh, and I LOVE pb and chocolate. Making these this weekend for sure :)

    Reply
    • Laura says

      September 1, 2011 at 6:51 pm

      I think honey should work fine in this recipe. Just use 3/4 cup honey for every 1 cup sucanat or sugar called for in a recipe. :)

      Reply
  145. Alissa says

    September 1, 2011 at 5:07 pm

    These look yum-o! If only I had an oven… oh well. I try to use honey and have recently found a place that sells ww flour!

    Reply
  146. Rosalind Watkins says

    September 1, 2011 at 6:21 pm

    Wow, sounds awesome! I will use barley flour that I grind myself since I have a wheat allergy. For those of you with mills, barley is much lighter and not as heavy as whole wheat flour so it works even better than whole wheat in a lot of cookies and muffins. I do have to pack it in the cup or add extra flour to get the same results. I often add xantham gum to help my baked goods be less crumbly. This helps when you have little kids who make a mess with their muffins!

    Reply
  147. Suanna says

    September 1, 2011 at 6:59 pm

    SOUNDS GOOD!

    Reply
  148. Kayla says

    September 1, 2011 at 7:25 pm

    Lets say, YUM! I am a nursing mom who can’t have dairy because my little guy has an intolerance. The suggestion of coconut oil is great! I think I’ll try!

    Reply
  149. susan says

    September 1, 2011 at 7:31 pm

    those look so yummy!!

    Reply
  150. Jen says

    September 1, 2011 at 7:32 pm

    One of the biggest things I miss since my transition to healthy, whole foods is peanut butter cups… you know… that orange package. I’m so going to make these, and lots of them! :)

    We grind our own white whole wheat flour, have a 20 pound bag of sucanat, and you wouldn’t EVER find margarine or crisco in my house. YUCK!! Real butter all the way!

    Reply
  151. Lisa says

    September 1, 2011 at 7:47 pm

    Looks good! I can’t wait to try these!

    Reply
  152. Barbra says

    September 1, 2011 at 7:52 pm

    My two faves! Have you tried it with carob?
    I bought a bag of unshelled peanuts months back to try homemade PB, but haven’t got around to shelling yet!! I thought the shelled dry roasted may have too much salt?
    Any comments?
    I would like to win a gift cert from your shop!
    Thank you.

    Reply
  153. Sara says

    September 1, 2011 at 8:08 pm

    wow, those look yummy!

    Reply
  154. lyss says

    September 1, 2011 at 8:28 pm

    Those look yummy! I love sucanat, but so sad that it’s so expensive! I found it at a health food store for $2/lb. and was pretty excited about that, but now they raised the price to $3/lb! Arg! I still buy a little, but it’s too expensive for me to use by the cupful. :(

    Reply
  155. Annie says

    September 1, 2011 at 8:32 pm

    We tried sucanat, and have mixed opinions on it. I love that it’s the healthiest form of sugar, and it tastes AMAZING in coffee (although my husband disagrees). However, it has been hard to use in some baked goods. Things like muffins are ok, but we can’t get our chocolate chip cookies to come out tasting very good…and I’ve even tried your recipe, Laura. Help! We use organic evaporated cane juice and are fine with it. We’d love some suggestions on how to transition to sucanat so there isn’t as much resistance or funny tasting cookies and such. Thanks!

    Reply
    • Laura says

      September 2, 2011 at 11:49 am

      I have found that sucanat mixed with cocoa (in brownies, muffins, etc.) tastes great. I don’t actually care for chocolate chip cookes as much either when I use sucanat. :) The flavor it a little too strong.

      One thing I’ve noticed – sometimes I get a batch of sucanat which is REALLY strong and I don’t like it at ALL. It seems though that if I let it sit a few months, the flavor calms down a little bit. Strange.

      Reply
      • Annie says

        September 2, 2011 at 2:14 pm

        Thank you! So what do you use when it’s either too strong or in something that doesn’t mixe will, like the chocolate chip cookies?

        Reply
        • Laura says

          September 2, 2011 at 6:50 pm

          Sometimes I use part sucanat and part organic raw sugar so that the flavor isn’t so strong. That works pretty well!

          Reply
  156. Christa says

    September 1, 2011 at 8:54 pm

    These look delicious. I often change recipes to make them healthier by adding such things as whole wheat flour, honey or agave and substituting applesauce for all or most of the oil.

    Reply
  157. Alyssa says

    September 1, 2011 at 9:48 pm

    Have you tried these using carob? Can I use OECJS instead of sucanat? I can’t eat the chocolate myself, but I guess I could be nice and make these for the family :)

    Reply
    • Laura says

      September 2, 2011 at 11:47 am

      No, I don’t think I’ve even ever cooked with carob actually. :) And I’m not sure what OECJS is? Sorry, I’m absolutely no help today. :)

      Reply
      • Alyssa says

        September 2, 2011 at 12:22 pm

        Sorry, I was being lazy..organic evaporated cane juice sugar :)

        Reply
        • Laura says

          September 2, 2011 at 6:49 pm

          Ah, if I would have thought long enough… :)

          I’ve only seen one variety of evaporated cane sugar that resembled Sucanat, and that is Rapunzel version. That one seems to be almost exactly like Sucanat, confusing!

          Otherwise, the evap cane sugar I’ve seen resembles more of a raw sugar and seems to be more processed.

          HOWEVER, all that to say, sure you can use it in this recipe! It will work just fine and is way better than white sugar!

          Reply
  158. Nicole says

    September 1, 2011 at 10:47 pm

    These sound AMAZING! And for the record, a few healthy emotinal outbursts are good for the soul & will prepare our sons for marriage one day! It’s ok to cry! Thanks for the recipe. It is so nice to be able to make healthy treats we can feel good about serving our families!

    Reply
  159. Lorinda says

    September 2, 2011 at 4:05 am

    I usually 1/2 the amount of sugar in cookies, unless it is a meringue. I don’t know of a great place/price on sucanat yet. Do you know if a person’s body metabolizes sugar/sucanat the same way? I use real butter! In quick breads I’ve started using 1/2 oil and 1/2 appplesauce.
    When I could get honey free from a relative, we used to use it to sweeten the iced tea!

    Reply
    • Laura says

      September 2, 2011 at 11:46 am

      I don’t know an official professional answer to your question, but sucanat does still have nutrients in it, as opposed to white sugar which is void of anything nutritious. I find that I don’t have that “sugar crash” feeling when I eat sucanat like I do with white sugar.

      Reply
  160. Talia says

    September 2, 2011 at 5:46 am

    Yum! I cant wait to try this. Some of my favorite things in here!

    Reply
  161. Laura says

    September 2, 2011 at 6:03 am

    Yummy! I made this yesterday afternoon and my family LOVED them.

    Reply
  162. Jen says

    September 2, 2011 at 8:38 am

    Wow that makes my mouth water!!!!!!!!!!

    Reply
  163. Micah says

    September 2, 2011 at 9:13 am

    Oh, yum! My husband (and children) will thank you too, when he gets home from work!

    Reply
  164. Janeen - triplet Mom says

    September 2, 2011 at 1:12 pm

    I am DEFINITELY going to make this! I LOVE chocolate and PB! THANK YOU, Laura, for the recipe! Does it sound like I’m shouting? I AM (on the inside, anyway ;-))!!!

    Reply
  165. christina horst says

    September 2, 2011 at 1:34 pm

    delicious! The whole family loved them!

    Reply
  166. Kirstin N. says

    September 2, 2011 at 1:43 pm

    This looks delicious! I have made your brownie recipe before and they were nothing short of ooey gooey chocolately goodness! I love all the treat recipes!

    Reply
  167. Karis says

    September 2, 2011 at 2:33 pm

    alright, i think it’s time for me to switch to natural peanut butter after reading this. i’m such a jiffy lover but those do look delicious and i know the natural would be better for our family

    Reply
  168. Melissa says

    September 2, 2011 at 6:20 pm

    Mmmm, sounds yummy. I use butter

    Reply
  169. Bhriana says

    September 2, 2011 at 10:27 pm

    never used sucanat, but sounds good!

    Reply
  170. Holly says

    September 4, 2011 at 10:23 am

    I just popped a batch of these in the oven to take to church tonight. My batter was not at all “runny” like it looks in your pictures (I LOVE recipes that have accompanying pictures), but they smell great so far!

    As for sucanat, I use it instead of brown sugar in my old recipes and use it just generally instead of sugar, unless what I’m making would be discolored by sucanat (meringues, etc.)

    Reply
  171. Mayira says

    September 4, 2011 at 2:29 pm

    These look absolutely amazing. I’m going to try to bake them tonight.

    Reply
  172. McKinsey says

    September 5, 2011 at 3:09 pm

    I just made these tonight!!!! Oh my word, so good! Thanks for the recipe:)

    Reply
  173. Paula says

    September 5, 2011 at 8:44 pm

    Hi Laura,

    I knew I liked you! Not only do we seem to have a lot in common (love for God, married 15 years, 4 boys ages 13 to 4 [and a 1 1/2 yr. old girl]) but we also seem to have a insane love for anything peanut butter and chocolate.

    Oh, the joy!

    Reply
  174. allie zirkle says

    September 5, 2011 at 11:20 pm

    these look so tasty! your comment about real butter cracked me up. tonight my mother in law wouldn’t use butter, only the fake margarine, because “i guess this margarine is better for me”. UGH!

    Reply
  175. De'Etta @ Choosing Joy says

    September 6, 2011 at 3:13 am

    These are FANTASTIC! I used rapadura and real butter. LOL

    Reply
  176. Jocelyn Skelly says

    September 6, 2011 at 10:48 pm

    is the sucanat used in the same proportions as white sugar?

    Reply
    • Laura says

      September 7, 2011 at 6:41 am

      Yes it is!

      Reply
  177. Carmen says

    September 7, 2011 at 12:20 pm

    I made some granola bars with honey (they called for a combo honey & corn syrup) and I ALWAYS use real butter. Hate that artificial stuff. I’m not a huge fan of peanut butter, but I occasionally like it, especially if mixed with chocolate.

    Reply
  178. Chrystel says

    September 10, 2011 at 8:20 pm

    I really don’t think I needed to see this!!! Yumm!!!! My husband will love these!!!

    Reply
  179. Diane says

    September 10, 2011 at 8:21 pm

    My 18 year old son made these brownies yesterday. They were great. Thanks for the recipe

    Reply
  180. Tiffani says

    September 10, 2011 at 8:26 pm

    My husband’s going on a business trip for a week and my sons and I are going to make some of these for him to take with him. :) While the rest of the crew will be eating McDonalds, he’ll have yummy homemade treats. <3

    Reply
  181. ELENA MARSHALL says

    September 10, 2011 at 8:29 pm

    Way to go! Clearly, another “home run recipe”! :o)

    Reply
  182. Sharmista says

    September 10, 2011 at 8:35 pm

    Those look so good!

    Reply
  183. Julie Grinnell says

    September 10, 2011 at 8:42 pm

    ooo….I’m going to try these! I just recently started making my own peanut butter, and have my gramma’s chocolate cake recipe. I’ve been wanting to try converting her recipe to a more natural version, and this is the perfect opportunity! Replacing the sugar with sucanat, and the flour with whole grain flour…The only other ingredients are cocoa, vanilla and mayonnaise ;).

    Reply
  184. Colleen says

    September 10, 2011 at 8:53 pm

    These look awesome! I am going to have to try them.

    Reply
  185. Julie says

    September 10, 2011 at 8:55 pm

    Good kid recipe? Thanks

    Reply
  186. Carey L says

    September 10, 2011 at 9:27 pm

    Tried this and LOVED it! My husband, 4yo daughter, and I all love it, as well as any of my coworkers fortunate enough to get a taste. What a wonderful treat :)

    Reply
  187. Kim says

    September 10, 2011 at 9:36 pm

    These will be a hit in my family! I can’t wait to try them.

    Reply
  188. Staci says

    September 10, 2011 at 10:31 pm

    We made these and they were GREAT! Mine didn’t look as good as your picture though, of course we still enjoyed them.

    Reply
  189. Christina Frei says

    September 11, 2011 at 8:10 am

    ummm, yes! Delicious! Can’t wait to make these!

    Reply
  190. Michelle says

    September 11, 2011 at 8:31 am

    Always use butter! NO margarine in this house! Also use A LOT of honey. Local honey person loves me at farmers market cuz I buy the big 12-pound bottle. ;-). Also use succanat a lot. These sound incredibly yummy! Going to try to make them today!!

    Reply
  191. jenny Havens says

    September 11, 2011 at 10:06 am

    Making these today, they look so good!

    Reply
  192. Shelley says

    September 11, 2011 at 10:27 am

    Oh, these sound delightful! My family would sing my praises if I surprised them with these…maybe sometime soon?
    Since reading your blog for a few years, we have switched to whole wheat flours and use sucacnat when the budget allows…I usually substitute honey. I love serving healthy treats to my family. :)

    Reply
  193. Laura G. says

    September 11, 2011 at 10:51 am

    These look amazing, and I can’t wait to try them.

    Reply
  194. Tituslady says

    September 11, 2011 at 11:11 am

    We really really need to get away from sugar in our family :/ It’s “organic cane sugar”, but you know sugar is sugar…. eek

    Reply
  195. Tituslady says

    September 11, 2011 at 11:11 am

    Oh and I really want to try those peanut butter cups yummy!

    Reply
  196. Maggie says

    September 11, 2011 at 11:57 am

    My daughter( 9 yrs old) made these all by herself. She was so excited that they turned out and tasted great.

    Reply
  197. Annie says

    September 11, 2011 at 12:29 pm

    Wow, yum!

    Reply
  198. Camille says

    September 11, 2011 at 1:20 pm

    I made these for a Labor Day picnic and they were AMAZING! I only baked them for 15 minutes, though, and they were a tad overdone. I’d suggest start checking at around 8 minutes.

    Reply
  199. Jean says

    September 11, 2011 at 1:32 pm

    Yes I bake with whole wheat flour, sucanat or honey, or maple syrup. I use butter or palm oil shortening. Thanks go to you, Laura, for the Prairie Gold and the palm oil shortening suggestions. This recipe sounds yummy! I just made brownies yesterday so I will try this in a few weeks.

    Reply
  200. Mary says

    September 11, 2011 at 2:00 pm

    Will be making these SOON!

    Reply
  201. anna says

    September 11, 2011 at 2:17 pm

    OH, yummy! I might make these for our Friday homeschool gettogether!

    Reply
  202. Katie says

    September 11, 2011 at 2:42 pm

    Love these!

    Reply
  203. Melissa says

    September 11, 2011 at 2:55 pm

    Thank you for this yummy recipe! I’m excited to make them for my husband’s birthday, as he loves chocolate and peanut butter together. :)

    Reply
  204. Elizabeth Ginter says

    September 11, 2011 at 2:56 pm

    I must try these!! I love chocolate and peanut butter! I always use butter and often use whole wheat flour but have never tried sucanat.

    Reply
  205. judy says

    September 11, 2011 at 3:07 pm

    Peanut butter cups are a favorite of ours can’t wait to try these.

    Reply
  206. Holly T. says

    September 11, 2011 at 3:20 pm

    Going to try these tomorrow -thanks for the recipe!

    Reply
  207. Manuela says

    September 11, 2011 at 3:58 pm

    I think I have all the ingredients! Definitely have to make those soon.

    Reply
  208. Melody says

    September 11, 2011 at 4:01 pm

    These look delicious!

    Reply
  209. Ginny says

    September 11, 2011 at 5:31 pm

    My hubby loves chocolate and peanut butter-I will definitely try these!

    Reply
  210. Alisha says

    September 11, 2011 at 6:53 pm

    I am so making these this week!

    Reply
  211. Georgette says

    September 11, 2011 at 8:00 pm

    These look amazing!! They will be made this week!! Thank you!!

    Reply
  212. Lisa says

    September 11, 2011 at 8:53 pm

    These look so good!

    Reply
  213. Mandi says

    September 12, 2011 at 12:11 am

    Yes, chocolate and PB together make me swoon! I was really enjoying these smoothies: milk, yogurt, banana (unless they were gone), two spoonfuls of cocoa powder and two really heaping spoonfuls of healthy PB.
    Chocolate + PB = @}->-

    Reply
  214. Christa says

    September 12, 2011 at 5:37 am

    For chocolate, peanut butter shakes try freezing the bananas first. They create this awesome thick and creamy texture. Of course don’t forget to sneak in the spinach.
    Applesauce is a great substitute for oil and cuts down on the fat. I know I could stand a lot of cutting!!!

    Reply
  215. Patti says

    September 12, 2011 at 5:43 am

    Can’t wait to try these!! Peanut butter and chocolate – can’t get much better.

    Reply
  216. Patti says

    September 12, 2011 at 8:11 am

    Brownies are my husband’s favorite! Can’t wait to make these for him. Thanks.

    Reply
  217. Tabitha says

    September 12, 2011 at 1:38 pm

    I’m totally going to try these!

    Reply
  218. Pam says

    September 12, 2011 at 4:45 pm

    I haven’t had peanut butter in my house for four years as I took care of my friend’s son who is allergic . Now that he is in school, I can finally get back to my beloved peanut butter…can’t wait to try these!

    Reply
  219. Lena Courbron says

    September 19, 2011 at 2:41 pm

    I am making these today. Your batter looks thin. Mine came out really thick. did I do something wrong?

    Reply
    • Laura says

      September 19, 2011 at 2:46 pm

      No, you probably didn’t do anything wrong. I use freshly ground whole wheat flour, so if you are using store bought, that might be making your batter a little thicker. You could add an extra egg if it’s not too late – otherwise I’m sure they’ll still taste fine!

      Reply
      • Lena Courbron says

        September 19, 2011 at 3:31 pm

        Thanks Laura for your quick responce. I have fresh ground whole wheat flour. I will have to use that next time. Don’t know why I didn’t use it this time. They did turn out good, just the peanutbutter stayed ontop of the browney unstead of incorperating into the brownie.
        Thanks again Laura!

        Reply
  220. Je says

    June 6, 2012 at 1:18 pm

    Made these and they tasted good. But they really stuck to the paper cupcake liners. Does this happen to you? Thanks.

    Reply
    • Laura says

      June 14, 2012 at 3:13 pm

      Shucks, no, mine usually come right off. :(

      Reply
      • Jennifer Irish says

        June 19, 2012 at 4:08 am

        Thank you for taking time to answer my question. Maybe I cooked them
        too long. Appreciate all you do for your blog readers!!

        Reply
  221. Corrie says

    August 19, 2012 at 11:22 am

    I love chocolate and peanut butter together. I just put these in the oven and can’t wait to try them. This is my first recipe using Sucanat (though I use whole wheat flour all the time.) I bought a bit bag from iherb a few months ago and have been looking for recipes to try. I am so excited to find your website!

    Reply
  222. Kelley says

    February 19, 2013 at 7:07 pm

    Could I substitute stevia for the sucanat?

    Reply
    • Laura says

      February 19, 2013 at 10:07 pm

      I would imagine so, but I’m not familiar enough with using stevia in baking to know the correct amount to substitute. :)

      Reply
  223. Robyn says

    July 3, 2013 at 4:08 pm

    These where so lovely! I only baked them for 15 minutes and they were perfect. I love your recipes, thank you so much for sharing!

    Reply

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