Instructions
Preheat oven to 350
Mix together peanut butter butter, Nectevia, pumpkin, egg, coconut oil and vanilla extract together.
Add in flour, cocoa powder, baking powder + baking soda.
Stir thoroughly until batter is mixed.
Fold in chocolate chips.
Pour in to greased 10 inch skillet and bake at 350 for 22 – 25 minutes. Don’t overbake.
Add 1/4 cup chocolate chips while brownies are still hot. Time to make the drizzles
Chocolate Drizzle
In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim a corner off. Pipe chocolate drizzles over brownie cake.
Peanut Butter Drizzle
In a separate small bowl, microwave the peanut butter for 30 seconds – 1 minute.
Spoon melted peanut butter into a small zip bag and trim a corner off. Pipe chocolate over brownie cake.
Devour!
Notes
Serve it warm out of the oven, room temperature or refrigerated.If you want to use a non cast iron pan, use the thickest pan you have that will hold on to the most heat.
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