Ingredients

The following ingredients have 9 Servings
  • 1/2 cup natural peanut butter + 2 tablespoons for swirling on top
  • 1/2 cup coconut sugar
  • 1/4 cup unsalted butter, melted
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup blanched almond flour
  • 3 tablespoons unsweetened cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips
  • flaked sea salt

Instruction

  • Preheat oven to 350F.
  • Whisk together 1/2 cup of the peanut butter, coconut sugar, butter, egg and egg yolk, and vanilla in a medium bowl.
  • Add the almond flour, cocoa powder, baking soda, and salt to the bowl and whisk until combined.
  • Fold those chocolate chippers into the batter, reserving a small handful for sprinkling on top.
  • Line an 8×8 square pan with parchment paper.
  • Transfer the batter to the pan.
  • Spread the batter out with a spatula in an even layer.
  • Drizzle the top with an additional 2 tablespoons of peanut butter.
  • Use a chopstick or butter knife to create swirls into the top of the brownies.
  • Sprinkle the top with the remaining chocolate chips and bake for 12 – 15 minutes (12 minutes for gooier brownies, 15 minutes for cakier brownies).
  • Allow the brownies to cool for about 5 minutes before lifting them up with the parchment paper and cutting 9 squares.
  • Sprinkled with flaked sea salt and enjoy!