PB layer
- ¼ cup No Added Sugar Peanut Butter Smooth
- ⅓ cup Almond Flour
- ¼ cup butter melted and cooled
- 1 egg, beaten room temperature
- ¼ cup Lakanto Classic powdered Monkfruit Sweetener, ***see notes
- ½ teaspoon
- ½ teaspoon
Topping
- ¼ cup sugar free chocolate chips
Instructions
- Preheat the oven to 350 F. Line a baking pan with parchment paper.
Brownie Batter
- Put the Lakanto Classic sweetener in a high speed blender and mix until powdered. Then, add all the dry ingredients to a mixing bowl and mix well with a fork or spoon.
- Add the wet ingredients to the dry and stir together using a fork or spatula. Last, stir in the chocolate chips.
Peanut Butter Batter
- Place all the ingredients in a bowl. Stir together with a fork or spoon.
Assembly
- Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
- Spoon the peanut butter batter (save about 4 tablespoon again) into the gaps and gently shake / smooth the pan to self level.
- Add the 4 tablespoon of reserved brownie batter to the top of the peanut butter batter and dollop the leftover pb batter onto the brownie batter.
- Swirl the batters together using a toothpick. Don’t be tempted to over-swirl. Last, add ¼ cup of sugar free chocolate chips to the top and press in gently.
- Bake in the center of the oven for about 25 minutes until the edges are cooked but the center has a slight softness.
No comments:
Post a Comment