Name: Grain-free Peanut Butter Cookie Brownie
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3/4 cup dark chocolate chips or chunks; 1/3 cup liquid coconut oil; 2 pasture-raised eggs (haven’t tested flax); 3/4 cup coconut sugar; 3 tablespoons creamy peanut butter; 1 teaspoon vanilla extract; 2/3 cup almond flour (haven’t tested other flours!); 2 tablespoons cacao powder; 1 teaspoon baking powder; 1 box Simple Mills Soft-Bake Peanut Butter Cookies

Grain-free Peanut Butter Cookie Brownie

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Grain-free Peanut Butter Cookie Brownies made with all gluten-free, dairy-free and refined sugar-free ingredients! These Fudgey brownie cups are topped with a crunchy peanut butter cookie topping for an extra peanut buttery flavor

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Yield: 9 brownies 1x

Instructions

Preheat oven to 350 degrees and line a muffin tray or grease an 8×8 baking dish (both work!)
In a large microwaveable bowl, melt the dark chocolate and coconut oil in microwave in 30 second increments until fully melted (stirring each time)
Once the chocolate cools, mix in the egg, coconut sugar, peanut butter and vanilla extract unless smooth and creamy
Add in the almond flour, cacao powder and baking powder and mix until there are no clumps
Spoon the batter equally into each muffin tin or pour the batter into 8×8 baking dish
Bake in oven for 12 minutes then remove from oven and sprinkle the peanut butter cookies on top (I broke them into pieces in my hands as I did this)
Bake in oven for 13 more minutes (or until brownies are fully cooked!)
Allow them to cool for a few then enjoy!

Notes

*Store leftovers in an airtight container on counter for 3 days, fridge for 5 days or freezer for 2 months

Author: Rachel