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

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!

Comments

  1. Ashley says

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

    [Reply]

  2. Tami says

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

    [Reply]

    Tami Reply:

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

    [Reply]

  3. Nancy Simmonds says

    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]

  4. Kathy McConnell says

    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]

  5. Patty says

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

    [Reply]

    Laura Reply:

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

    [Reply]

  6. Amber J. says

    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]

  7. Linda says

    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]

  8. Carey L says

    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]

  9. crystal says

    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]

  10. Lana says

    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]

  11. Amy T says

    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]

  12. Samantha says

    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 Reply:

    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]

  13. Abbie Long says

    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]

  14. Kelly says

    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 Reply:

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

    [Reply]

  15. Rhoda says

    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 Reply:

    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]

  16. says

    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 Reply:

    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]

  17. Cathy B. says

    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]

  18. says

    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]

  19. Lyndsay says

    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 Reply:

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

    [Reply]

  20. Staci says

    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]

  21. Kristen says

    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]

  22. Kellie says

    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]

  23. C Dazey says

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

    [Reply]

  24. Kristin says

    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]

  25. Mary says

    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]

  26. Rebecca C says

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

    [Reply]

  27. Esther says

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

    [Reply]

  28. Jennifer H says

    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]

  29. Hayley says

    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 Reply:

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

    [Reply]

  30. says

    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]

  31. KimL says

    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]

  32. Brighid says

    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]

  33. Amanda says

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

    [Reply]

    Kate Reply:

    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]

  34. Tracy says

    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]

  35. EJS says

    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]

  36. Joanna S says

    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]

  37. Summer says

    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]

  38. says

    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]

  39. June says

    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]

  40. trisha says

    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]

  41. Laura says

    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]

  42. Barbara says

    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]

  43. Candace says

    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 Reply:

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

    [Reply]

  44. Lori says

    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]

  45. says

    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]

  46. Sarah DJ says

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

    [Reply]

    Laura Reply:

    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]

  47. Erin S says

    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]

  48. says

    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 Reply:

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

    [Reply]

    melanie Reply:

    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]

  49. Priscilla F. says

    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]

  50. Bethany says

    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]

  51. says

    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]

  52. Julie says

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

    [Reply]

    Laura Reply:

    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]

  53. Lena Courbron says

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

    [Reply]

  54. Denise Frederick says

    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]

  55. says

    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]

  56. april says

    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 Reply:

    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]

  57. says

    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]

  58. Valerie says

    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]

  59. Trudi says

    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 Reply:

    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 Reply:

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

    [Reply]

    Barbra Reply:

    How do you flake your own oats?

    [Reply]

    Trudi Reply:

    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]

  60. Luci says

    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 Reply:

    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]

  61. Rose says

    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]

  62. Michelle Hopkins says

    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]

  63. Ang says

    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]

  64. Jamie says

    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 Reply:

    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]

  65. Amanda S. says

    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]

  66. says

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

    [Reply]

    Laura Reply:

    Either one would work just fine. :)

    [Reply]

  67. Alix says

    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]

  68. says

    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]

  69. Rhoda says

    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]

  70. Jennifer Blanton says

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

    [Reply]

  71. Courtney Wagner says

    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 Reply:

    Yes, I think coconut oil would work great!

    [Reply]

  72. Sarah S says

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

    [Reply]

  73. Jennifer Morbeto says

    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]

  74. Meghan V. says

    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]

  75. says

    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 Reply:

    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]

  76. Lisa says

    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]

  77. Jessica L. says

    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]

  78. says

    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]

  79. Paula L. says

    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]

  80. Andrea says

    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]

  81. Kathy says

    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]

  82. Cara C says

    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]

  83. Mindy says

    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 Reply:

    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]

  84. Alissa says

    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]

  85. Rosalind Watkins says

    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]

  86. Kayla says

    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]

  87. Jen says

    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]

  88. Barbra says

    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]

  89. lyss says

    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]

  90. Annie says

    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 Reply:

    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 Reply:

    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 Reply:

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

  91. Christa says

    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]

  92. Alyssa says

    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 Reply:

    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 Reply:

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

    [Reply]

    Laura Reply:

    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!

  93. Nicole says

    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]

  94. Lorinda says

    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 Reply:

    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]

  95. Janeen - triplet Mom says

    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]

  96. Kirstin N. says

    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]

  97. Karis says

    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]

  98. Holly says

    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]

  99. Paula says

    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]

  100. allie zirkle says

    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]

  101. Carmen says

    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]

  102. says

    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]

  103. says

    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]

  104. Carey L says

    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]

  105. Michelle says

    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]

  106. Shelley says

    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]

  107. Tituslady says

    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]

  108. says

    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]

  109. Jean says

    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]

  110. Melissa says

    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]

  111. Elizabeth Ginter says

    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]

  112. Mandi says

    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]

  113. Christa says

    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]

  114. Pam says

    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]

  115. Lena Courbron says

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

    [Reply]

    Laura Reply:

    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 Reply:

    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]

  116. Je says

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

    [Reply]

    Laura Reply:

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

    [Reply]

    Jennifer Irish Reply:

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

    [Reply]

  117. Corrie says

    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]

  118. says

    Could I substitute stevia for the sucanat?

    [Reply]

    Laura Reply:

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

    [Reply]

  119. Robyn says

    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]

Leave a Reply

Your email address will not be published. Required fields are marked *