Ingredients
Scale
- 2 oz unsweetened baking chocolate
- 3/4 cup coconut oil, divided
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 2/3 cup dark chocolate cocoa powder
- 1/2 cup white all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chunks
- 1 cup creamy peanut butter
- 1/4 cup coconut oil
- 1 cup confectioners’ sugar
- 1/2 cup sprinkles (optional)
Instructions
- Pre-heat oven to 350°F
- Melt unsweetened chocolate and 1/2 cup coconut oil together (in the microwave on defrost, stirring every 30 seconds until completely melted – about 2 minutes)
- In the bowl of an electric mixer fitted with blade attachment, add melted coconut oil and chocolate mixture
- Add white and brown sugar, mix until fully combined
- Add eggs 1 at a time
- Mix in vanilla extract
- In a small bowl, whisk together cocoa powder, flour, baking soda and sea salt
- Slowly add dry mixture to the wet ingredients, mix until fully combined
- Fold in dark chocolate chunks
- Spread brownie batter in an even layer in a greased 12″ cast iron skillet
- Mix together remaining 1/4 cup melted coconut oil, peanut butter and confectioners’ sugar
- Swirl peanut butter mixture into brownie batter
- Top with sprinkles (optional)
- Bake for 25 minutes until a knife comes out clean when inserted in the center
- Cool
- Cut into slices, serve warm or room temperature