Decadent Chocolate Peanut Butter Brownie Skillet is the way to go if you want indulgent, healthy brownies baked in an iron cast skillet!" /> Decadent Chocolate Peanut Butter Brownie Skillet - Steviva Brands Sweeteners
 

Decadent Chocolate Peanut Butter Brownie Skillet

RatingDifficultyBeginner

Decadent Chocolate Peanut Butter Brownie Skillet is the way to go if you want indulgent, healthy brownies baked in an iron cast skillet!

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Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 cup all natural peanut butter (stir well before measuring)
 0.50 cup Nectevia Original
 1 egg
 0.50 cup pumpkin puree
 1 tbsp coconut oil (melted and cooled)
 1 tsp pure vanilla extract
 1 cup all purpose (or whole wheat flour)
 0.25 cup good quality dark or unsweetened cocoa powder
 2 tsp baking powder
 1.50 tsp baking soda
 0.50 cup 60% bittersweet or sugar free mini chocolate chips
Chocolate Drizzle
 0.25 cup 60% bittersweet or sugar free mini chocolate chips
 0.25 tsp coconut oil
Peanut Butter Drizzle
 2 tbsp natural peanut butter
1

Preheat oven to 350°F.

2

Mix together peanut butter butter, Nectevia, pumpkin, egg, coconut oil and vanilla extract together.

3

Add in flour, cocoa powder, baking powder + baking soda.

4

Stir thoroughly until batter is mixed.

5

Fold in chocolate chips.

6

Pour in to greased 10 inch skillet and bake at 350°F for 22 - 25 minutes.

7

Don't over bake.

8

Add 1/4 cup chocolate chips while brownies are still hot.

9

Time to make the drizzles.

Chocolate Drizzle:
10

In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted.

11

Stir until smooth. Spoon melted chocolate into a small zip bag and trim a corner off.

12

Pipe chocolate drizzles over brownie cake.

Peanut Butter Drizzle:
13

In a separate small bowl, microwave the peanut butter for 30 seconds - 1 minute.

14

Spoon melted peanut butter into a small zip bag and trim a corner off.

15

Pipe chocolate over brownie cake.

16

Devour!

Category

Ingredients

 1 cup all natural peanut butter (stir well before measuring)
 0.50 cup Nectevia Original
 1 egg
 0.50 cup pumpkin puree
 1 tbsp coconut oil (melted and cooled)
 1 tsp pure vanilla extract
 1 cup all purpose (or whole wheat flour)
 0.25 cup good quality dark or unsweetened cocoa powder
 2 tsp baking powder
 1.50 tsp baking soda
 0.50 cup 60% bittersweet or sugar free mini chocolate chips
Chocolate Drizzle
 0.25 cup 60% bittersweet or sugar free mini chocolate chips
 0.25 tsp coconut oil
Peanut Butter Drizzle
 2 tbsp natural peanut butter

Directions

1

Preheat oven to 350°F.

2

Mix together peanut butter butter, Nectevia, pumpkin, egg, coconut oil and vanilla extract together.

3

Add in flour, cocoa powder, baking powder + baking soda.

4

Stir thoroughly until batter is mixed.

5

Fold in chocolate chips.

6

Pour in to greased 10 inch skillet and bake at 350°F for 22 - 25 minutes.

7

Don't over bake.

8

Add 1/4 cup chocolate chips while brownies are still hot.

9

Time to make the drizzles.

Chocolate Drizzle:
10

In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted.

11

Stir until smooth. Spoon melted chocolate into a small zip bag and trim a corner off.

12

Pipe chocolate drizzles over brownie cake.

Peanut Butter Drizzle:
13

In a separate small bowl, microwave the peanut butter for 30 seconds - 1 minute.

14

Spoon melted peanut butter into a small zip bag and trim a corner off.

15

Pipe chocolate over brownie cake.

16

Devour!

Decadent Chocolate Peanut Butter Brownie Skillet


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