Chocolate Peanut Butter Brookies

Chocolate Peanut Butter Brookies


Hands On Time: 15 minutes

Total Time: 1 hour and 10 minutes, including cooling time


What’s better than a brownie? A brookie.

What’s better than a cookie? A brookie.

What’s better than a brookie? Two brookies filled with silky peanut butter fluff.

Oh yeah. These really hit the red zone of the indulgence meter.

Deep dark chocolate with a soft fudgy centre and rich nutty filling make these the perfect treat.


Servings: 24

Calories: 203
Net carbs: 4.4g
Fat: 18.3g
Protein: 5.3g




12 oz of dark chocolate

¼ cup of butter or nut butter of choice 

2 eggs

¾ cup of Sukrin Gold

1 teaspoon of sugar-free vanilla extract

¼ cup of almond flour

¼ cup of coconut flour

¼ teaspoon of baking powder

¼ teaspoon of xanthan gum



1 cup of Sukrin Icing

1 cup of natural peanut butter

1/3 cup of butter

1 teaspoon of sugar-free vanilla extract

1/3 cup of heavy cream



Pre-heat oven to 350° F

Melt 7 oz of chocolate with the butter in a double boiler, or very carefully in the microwave.

Using a mixer, beat the eggs, Sukrin Gold and vanilla until pale and creamy.

Add the chocolate and butter mixture.

Add the dry ingredients, and the balance of the chocolate chopped into small pieces, and stir to combine.

Drop spoonfuls onto a lined baking tray and flatten slightly, I made 48 to end up with 24 sandwiches.

Bake for 10 minutes and then allow to cool on the trays.

To make the filling, place the softened butter, peanut butter, Sukrin Icing and vanilla into the bowl of a mixer and beat for about 6 minutes, until light and fluffy.

Add the cream, scrape down the sides of the bowl and beat for a further 2 minutes.

Place a healthy spoonful onto one brookie and top with a second.

Please note: You will only use about half of your filling so place the rest in the fridge to use in another dish (or to eat with a spoon)

Store in an airtight container for up to 7 days

This recipe was created for LeGaia by the talented Naomi Sherman, creator of


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