I have one word for these-EPIC. The combination of the chocolate and peanut butter just hits differently in this perfect little treat. I know you will absolutely love these! They are perfect if you only have 20 minutes to make something sweet and they are such a crowd pleaser to bring to any get together. I served these to some of my friends that came over last night and they got the seal of approval :)
These bites are gluten-free, paleo, and a great way to indulge, but also stick to those goals. You won’t be disappointed!
Ingredients:
½ cup peanut butter
¼ cup crunchy peanut butter (option to add peanuts to smooth peanut butter instead)
¼ cup almond flour
½ cup coconut sugar
¼ cup cocoa powder
1 egg (can substitute with a flax egg)
3 tbsp maple syrup
Splash of vanilla
½ tsp baking soda
1 tbsp almond milk
2 tbsp chocolate chips
½ tbsp coconut oil
Instructions:
Preheat oven to 375°F and line a muffin tin with 8 liners.
Whisk egg in a bowl then pour in 2 tbsp maple syrup, ½ cup peanut butter, and vanilla.
Mix in almond flour, coconut sugar, cocoa powder, and baking soda. The batter should be fairly thick.
Add batter to muffin tin.
Bake for about 12-15 minutes (or until fully cooked!)
As the brownies are baking, mix ¼ cup of peanut butter (I used crunchy to get that extra texture, but you can use smooth) with 1 tbsp almond milk and 1 tbsp maple syrup. This will form our crunchy peanut butter topping.
After taking the tin out of the oven, take a spoon and form a small circular indentation on the top of each of the brownies.
Top about 1 tsp of the peanut butter topping on each of the brownies.
Optional, but highly encouraged- melt 2 tbsp of chocolate chips with ½ tbsp coconut oil and drizzle over the top of each of the brownies.