Chocolate Peanut Butter Brownies
These are just like the other brownies, except no coconut or chia seeds, and I added peanut butter. These are good for low carb 4th of July desserts. Good thing there are a ton of people in the house to eat all this stuff lol.
3/4 cup unsalted butter
4 cubes of unsweetened Baker’s chocolate
1 3/4 cup Splenda
1 Tbsp Torani Vanilla Syrup
2 cups Almond Flour
1/4 cup peanut butter
1/4 cup melted coconut oil
For the frosting
2 cups heavy whipping cream
1 cup Splenda
2 cubes of unsweetened Baker’s chocolate
2 Tbsp peanut butter
Preheat your oven to 350 degrees
In a large microwave safe bowl, add your 4 cubes of chocolate and butter. Melt in 30 second increments, stirring in between, until butter and chocolate are melted.
Once melted, add your Splenda, and stir together.
Then add the vanilla, eggs and coconut oil. Stir together.
Add the almond flour. Stir again, and pour into a brownie dish. Smear the peanut butter on top of the brownie batter.
Bake for approximately 20 minutes. Just until they aren’t raw anymore…if you over cook, they will be grainy and crumble.
For the frosting:
In a large bowl add the whipping cream and splenda. Beat with your hand mixer until soft peaks form.
In a small microwave safe bowl, melt your 2 chocolate cubes in 30 second increments, stirring in between.
Once melted, mix in the peanut butter, and slowly pour the chocolate into the whipping cream, while continuing to beat with the hand mixer. Once all mixed together, put in the refrigerator.
Once the brownies have cooled completely, spread the chocolate peanut butter whipped cream on top, and refrigerate overnight. You CAN eat them right then, but they do not taste as good. They are a little grainy…but if you wait until the next day they have almost like a fudge texture.
Recipe makes 16 brownies.
Each brownie has 3.81 carbs.