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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Peanut Butter Fudge Swirl Brownies! (gluten/grain/soy free &amp; paleo)

Peanut Butter Fudge Swirl Brownies! (gluten/grain/soy free & paleo)

Remember my PMS Brownies from Every Last Crumb?  How could you really forget right?  They are the most fudgey and decadent brownies I have ever made, and by far one of the most popular and most made recipes in the book.  So I wanted to take a page from my own book and create something with an exciting new flavor profile, and my mind immediately goes to one of the greatest flavor combinations of all time, chocolate and peanut butter!  You guys are absolutely going to LOVE these fudgey brownies topped with fluffy sunbutter frosting swirled with melted chocolate.  Impress the pants off of whoever you make this tasty treat for!

Ingredients

Brownies

·      1-10oz package Enjoy Life chocolate chips, melted

·      1 stick + 2 TBSP softened Butter or ghee

·      2 tsp Vanilla Extract

·      3 TBSP ground Coffee

·      1 cup Coconut Palm Sugar (188g)

·      ¼ cup Blanched Almond Flour (28g)

·      ¼ cup Tapioca Starch (30g)

·      2 Large Eggs + 1 Egg Yolk

·      Optional add in: 1 cup chocolate chips to fully cooled batter

Frosting

·      1 cup softened butter (2 sticks)

·      1 cup sunbutter

·      2 cups powdered coconut palm sugar

·      1/4 tsp sea salt

Instructions

1.    Preheat oven to 350 degrees.

2.    Mix together the melted chocolate chips and softened butter in a large bowl. Once incorporated together mix in the vanilla and ground coffee.

3.    In a separate bowl combine the palm sugar, almond flour and tapioca flour. Gradually add the dry mixture to the chocolate mixture, stirring to combine. Add the eggs and yolk.

4.    If you decide to add additional chocolate chips to the batter, make sure it is no longer warm before folding them into the batter.

5.    Pour into a parchment lined 8x8 pan, tap to set and bake for 35 minutes.

6.    Remove the brownies from the oven and while they are cooling, make the frosting.

7.    In a medium sized bowl combine the butter and sunbutter using a hand mixer on medium speed until fluffy, about 2 minutes. Gradually add the powdered sugar and salt until fully incorporated and fluffy, about 2 minutes.

8.    Once the brownies have FULLY cooled, top with the frosting, edge to edge and as evenly as possible. Drizzle the melted chocolate on top and then drag a butter knife through the chocolate and top of the frosting to create the swirl effect.

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