Description
A decadent and healthful twist on traditional brownies, these Peanut Butter Jelly Brownies feature a crunchy almond and cacao base, a smooth peanut butter layer, and a luscious homemade berry jelly, all coated in vegan-friendly chocolate for the perfect indulgent treat.
Ingredients
Scale
Brownie Base
- 2 cups almonds
- ½ cup cacao powder
- ½ teaspoon sea salt
- 12 medjool dates, pitted
- 2 tablespoons peanut butter
- 1 tablespoon water (optional)
Peanut Butter Layer
- 1 â…› cups peanut butter
- 1 tablespoon solid coconut oil
Berry Jelly
- 1 â…“ cups frozen strawberries (or fresh)
- 1 ¼ cups frozen raspberries (or fresh)
- 3 tablespoons pure maple syrup
- 2 teaspoons agar-agar powder
Chocolate Coating
- 11.3 oz vegan-friendly chocolate
- 1 teaspoon solid coconut oil
- Sea salt, for garnish
Instructions
- Prepare Baking Pan: Line a 7″ x 11″ baking pan with parchment paper and set aside.
- Defrost Berries: Remove frozen strawberries and raspberries from the freezer to allow partial thawing while preparing other components.
- Make Brownie Base: In a food processor, combine almonds, cacao powder, and sea salt. Blend until a fine crumb forms. Add pitted dates and peanut butter, then blend until a dough forms. If the dough is too dry, add water and blend for an additional 30 seconds.
- Press Base: Transfer the dough to the prepared pan and press evenly with a spatula, using the bottom of a flat glass to compact and smooth the surface. Place the pan in the freezer to set.
- Prepare Peanut Butter Layer: In a bowl, gently melt peanut butter and solid coconut oil together over a double boiler, whisking until fully combined.
- Layer Peanut Butter: Remove brownie base from freezer and spread the melted peanut butter mixture evenly over it. Return the pan to the freezer for about one hour to set.
- Make Berry Jelly: In a saucepan, combine partially thawed strawberries and raspberries over medium heat. Simmer for 25-30 minutes, stirring occasionally to prevent sticking. Stir in pure maple syrup. Add agar-agar powder and bring mixture to a boil while whisking continuously. Reduce heat to simmer and cook for 5 more minutes.
- Add Berry Jelly Layer: Remove from heat and pour the jelly evenly over the peanut butter layer. Let cool for 5 minutes, then place back in the freezer to set for at least 4 hours or overnight for best results.
- Cut Brownies: Once set, remove the slab from the pan and cut into 16 bars.
- Prepare Chocolate Coating: Melt vegan-friendly chocolate and solid coconut oil together over a double boiler until smooth.
- Coat Bars: Line a counter with parchment paper. Dip each brownie bar into the melted chocolate, fully coating them. Place coated bars on parchment paper and sprinkle lightly with sea salt.
- Store Brownies: Store the chocolate-coated brownies in an airtight container in the freezer until ready to serve.
Notes
- Using solid coconut oil helps with smooth melting and solidifying of layers.
- For best texture, allow berry jelly to set overnight.
- If fresh berries are used instead of frozen, adjust simmering time accordingly.
- Store brownies in the freezer to maintain their firm texture and freshness.
- You can substitute almond butter for peanut butter if preferred, but it will alter the flavor profile.
