I made this sugar free, for the diabetics in our family, and made it in a 9-inch springform pan because that was what I had that seemed to be about the right size. If you don’t want it to be sugar free, use the sugars in my brownie recipe here: Almond Flour Brownies, and use powdered sugar in the peanut butter filling. I use Sucralose for my sugar free substitute, and used it in both the brownie crust and the peanut butter filling.
BROWNIE PEANUT BUTTER PIE
Brownie Ingredients
3/4C unsweetened cocoa powder (Hershey’s is GF)
3/4C almond flour (I use Blue Diamond)
Roughly 1/4C cornstarch (it might have been closer to 1/3C, it kind of ‘poofed’ on me)
3/4C Sucralose
1t baking powder
A shake or two of sea salt
3 eggs (…did I use 4 eggs? Now I can’t remember. I’ll try and come back and edit.)
1/4C canola oil (or some kind of light vegetable oil)
1t vanilla extract
Peanut Butter Filling
1C Creamy Peanut Butter - find something without added sugars, I used Smuckers Natural Creamy Peanut Butter
1 package (8oz) Neufchatel or regular cream cheese, softened
3/4C Sucralose (use a full cup if you want it sweeter)
1 package (8oz) Zero Sugar Cool Whip, thawed in the fridge overnight
For the Brownie Crust:
Preheat your oven to 350.
As usual, I forgot that step.
Measure all your dry brownie ingredients (cocoa powder, almond flour, cornstarch, Sucralose, baking powder, salt) into a bowl, and mix well.
Crack your eggs into a large mixing bowl, and beat them with a fork. Add the other wet ingredients, the canola oil and vanilla, and mix well. Add the dry ingredients to the wet ingredients (I did this in two batches) and stir until blended.
Pan spray your 9-inch springform pan or a deep dish pie pan.
Pour your brownie mix in and spread it around. I needed to pan-spray my fingers and spread it out.
Bake for six minutes. Remove from oven, and let it cool completely.
For the Peanut Butter Filling:
Beat the peanut butter with the cream cheese in a large mixing bowl with a hand mixer or stand mixer, if you have one. Once smooth, add the Sucralose and beat again. (It started to get almost crumbly on me at this point.) Then add the Cool Whip, and beat until just mixed. Keep scraping down the sides!
Pour the filling onto the brownie crust, and smooth out the top with a spatula or knife. I sprinkled more of the cocoa powder on top, just to make it pretty.
