There is nothing better than chocolate and peanut butter and when you put them together lets just say magic happens. The clouds part and the rain goes away. In that moment everything is right in the world.
When I was a kid we always made brownies out of the box. The colorful box consisting of powdered chocolate sugar with chocolate chips. All you had to do was add the nasty canola oil. I thought it was the best thing at first, but as it started to digest I wished I had never opened the box. The days of the colorful box is finally past me. These brownies don’t contain any flour, butter or refined sugars and you certainly won’t find any cardboard boxes lurking about.
There is one problem with these brownies, they are seriously addictive! I even ate one for breakfast. They didn’t even last a day in my house. I made the mistake of sending a couple of friends a picture of what I was working on and they came banging on my door saying, “So where’s the brownies?”
If you let anyone know you are making these you better make a double batch and hide one of them!
- 1/2 cup 365 creamy peanut butter (make sure to stir really well so that you don’t end up with a lot of oil)
- 3 large eggs
- 1/2 cup agave
- 1 tablespoon vanilla extract
- 1 teaspoon meyer lemon juice
- 1/2 cup unsweetened cacao powder, not cocoa
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon baking soda
- 1/2 cup dark mini chocolate chips
- Grease an 8×8 pan with coconut oil
- Pulse all of the ingredients, minus the chocolate chips in a food processor
- Pour the ingredients into a bowl and mix in the chocolate chips by hand
- Pour the batter into the prepared baking pan
- Bake the brownies at 350 degrees for 13-16 minutes
- Allow brownies to cool completely and to un-puff before serving.
- When you take the brownies out of the oven they will be very puffy but will settle down as they cool