Healthier Buckeye Brownies

© Provided by Half Baked Harvest

From: Half Baked Harvest

Better than the bakery Chocolate Chip Espresso Yogurt Cake. Whole wheat vanilla cake made with Greek yogurt and espresso powder, then swirled with plenty of sweet, rich dark chocolate chunks. This loaf-style cake is no fuss, whole grain, low sugar, and SO DELICIOUS!

Total Time: 2 hours
Prep Time: 30 minutes
Cook Time: 11 minutes

More Recipe: Pumpkin-Swirl Brownies Recipe

Ingredients

• 2 eggs, at room temperature

• 1/2 cup melted coconut oil

• 1/3 cup pure maple syrup

• 2 teaspoons vanilla extract

• 1/3 cup almond flour

• 1/2 cup unsweetened cocoa powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

PEANUT BUTTER MIX

• 3/4 cup, plus 2 tablespoons creamy peanut butter (just peanuts and salt)

• 3 tablespoons pure maple syrup

• 3 tablespoons melted coconut oil

• 6 ounces dark chocolate, chopped

• sea salt

Instructions

• Preheat the oven to 350° F. Line an 8×8 inch pan with parchment paper.

• In a large bowl, whisk the eggs for 1 minute until bubbly on top. Add the coconut oil, maple syrup, and vanilla. Mix in the almond flour, cocoa powder, baking powder, and salt. Stir until just combined. Spread the batter into the prepared baking pan. Bake for 15 minutes or until the brownies are just set. Let cool.

• Meanwhile, make the peanut mix. In a medium pot, mix 3/4 cup peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the brownies. Freeze 30 minutes, or until firm.

• Melt together the chocolate and 2 tablespoons of peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the peanut butter mix. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way. Keep in the fridge.

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Notes

If Having a Hard Time Slicing: run a sharp knife under hot water, then wipe dry and quickly cut half the bars, then repeat. Keep in the fridge.

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