INGREDIENTS
- 1 1/2 cups finely-ground almond flour
- 1/4 cup + 6 teaspoons creamy peanut butter
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/4 cup raw cacao powder
- 1 1/2 teaspoon baking powder
- 3 tablespoons ground flax seed
- 6 tablespoons water
- 1/2 cup chocolate chips
INSTRUCTIONS
- Preheat your oven to 350*F
- Start by prepping your flax “egg”. Just combine the flax seed and water in a small bowl, whisk together, and let sit for about 3 minutes until the seeds absorb most of the liquid. Next, just combine the rest of the ingredients (only use 1/4 cup peanut butter at this step) in a large bowl, adding in the flax “egg” when ready and stirring it in.
- Grab a mini muffin pan that holds 12 mini muffins, rub coconut oil onto the muffin molds or line them with parchment paper, and pour equal amounts of the brownie mixture into each one. You’re now ready to add your peanut butter swirl. To do this, simply add 1/2 teaspoon of peanut butter to the top of each brownie bite and swirl with a fork. Bake for 20-22 minutes, then let cool and enjoy!
Recipe & Photo by: Carolyn V. of Carolyn’s Pantry
