I had the hardest time thinking of a name for these little bits of heaven. I cut them into smaller sizes than a typical brownie because sometimes you just need something small to satisfy that sweet tooth!
I wanted a brownie unlike the other recipes that I’ve tried before, one with a peanut drizzle. This is easy to sub your favorite nut butter, almond, sunflower, cashew…the possibilities are endless. Even though I tend to eat more almond butter than any other type of nut butter, I occasionally CRAVE peanut butter and chocolate even though I rarely eat it.
2/3 dairy free chocolate (such as Enjoylife)
5 tablespoon coconut oil (melted)
2/3 cup coconut sugar
1/2 teaspoon vanilla extract
2/3 cup almond flour
2 tablespoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Nut Butter Drizzle:
1 tablespoon creamy nut butter (such as almond, peanut or cashew)
1 teaspoon coconut oil
1. Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper, set aside.
2. In a double broiler, melt the chocolate and coconut oil until smooth.
3. In a separate bowl, whisk together the coconut sugar and eggs until smooth and set aside.
4. In another bowl, mix together the almond flour, cocoa, baking soda, and salt.
5. Slowly combine the chocolate mixture to the egg and sugar mixture. Once combined, add the dry ingredient mixture and mix until smooth.
6. Bake in 8×8 pan in preheated oven for 20 minutes.
7. Meanwhile, prepare the drizzle by heating the nut butter and coconut oil in the microwave for 30 seconds or until completely melted.
8. Once the brownies are done, let cool for 15 minutes then add the drizzle. Enjoy!