Peanut Butter Brookies with Sacha Inchi Powder

Peanut Butter Brookies with Sacha Inchi Powder

Actualizado: 21 de julio de 2026

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10 ingredientes o menos Sin hornear Preparación anticipada

These no-bake brookies combine a rich cacao brownie layer with a creamy peanut butter cookie layer for a soft, satisfying bite. Made with oats and sacha inchi, they provide plant-based protein, fiber, and healthy fats. Easy to make and store, they’re a nourishing treat to keep on hand.

Porciones

12 squares

Total

2h 15min

Prep.

15min

Tiempo enfriamiento

2h
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Ingredientes

Brownie batter

Cookie batter

Topping

Hecho con:

Sacha Inchi en Polvo
Desde $19.99
Sacha Inchi en Polvo
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Instrucciones

  1. Mix the brownie ingredients in one bowl until a thick, fudgy batter forms.
  2. Mix the cookie ingredients in another bowl until a soft dough forms.
  3. Line a small dish with parchment paper. Form rough balls of both batters and place them interchangeably in the dish, alternating brownie and cookie batter in rows until the base is filled.
  4. Gently press down to create an even layer, keeping the alternating pattern visible.
  5. Melt the chocolate chips with the coconut oil until smooth. Pour over the top and spread evenly. Refrigerate for 1 to 2 hours, or until firm. Slice into squares and serve.

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