PB Espresso Brownies
Brownies 1 cup almond butter or peanut butter 2 T Anthony’s Goods Coconut Oil 4 T honey 6 T Anthony’s Goods Almond Flour 4 T Anthony’s Goods Culinary Grade Cocoa Powder 1 tsp baking powder 1 tsp Anthony’s Goods Espresso Baking Powder 2 T Anthony’s Goods Coconut Sugar Topping 3 T Anthony’s Goods Peanut Butter Powder 2 T Anthony’s Goods Coconut Sugar 1 tub of whipped topping, dairy free preferably Chocolate chips for topping
Preheat your oven to 350 degrees. In a mixing bowl, add the ingredients for the brownie. Stir everything together to combined. Scoop the batter into a greased 8x8 baking pan. Place the pan in the oven and cook for 20 minutes. Remove the brownie from the pan and allow it to cool. Meanwhile, stir the whipped topping, peanut butter powder, & coconut sugar in a bowl until combined. Once the brownie is completely cooled, spread the peanut butter topping on top of the brownie. Place the container into the refrigerator until it is ready to serve. Store the leftover brownies in the refrigerator in a covered container.