PEANUT BUTTER BROWNIES W RASPBERRY COCONUT ICING
Ingredients
Peanut Butter Brownies
½ cup almond flour
¼ cup cacao powder
¼ cup brown sugar
½ tsp baking powder
2 tbsp peanut butter
½ cup butter (or coconut oil)
⅓ cup dark chocolate
3 eggs
½ tsp vanilla essence
Raspberry Coconut Icing
1 cup coconut yogurt
2 tbsp freeze-dried raspberry powder
Method
- Preheat oven to 180C and grease a square pan with butter or coconut oil
- In a large mixing bowl, whisk all the dry ingredients together
- In a separate bowl, microwave the butter and dark choc for 30 sec- 1 min until melted. Whisk in the eggs, peanut butter, and vanilla until all combined
- Gently add the chocolate mixture to the dry ingredients and whisk until just combined. Be careful not to over-mix as this will cause the brownies to be less dense and more cake-like
- Add the brownie batter to your greased pan and bake in the oven for 20 mins. Once that’s ready, place in the fridge and cool for approximately 30 mins-1 hr before icing and serving
- When the brownies are cooling, prepare your icing. Whisk (manually or via electric) the coconut yogurt until it becomes thick- this should take around 5-10 mins
- Once the yogurt is at the right consistency and holds its shape (like when making meringue), add the raspberry powder, and whisk for a further 5 mins. Store in fridge and whisk a little before spreading onto brownies
- Evenly distribute the coconut icing on the brownie and sprinkle some raspberry powder for a little pizzazz. You can also add dried rose petals to make your brownies extra pretty
- Cut into squares and enjoy with friends and family
