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Chocolate Peanut Butter Buckeye Brownies

These Chocolate Peanut Butter Buckeye Brownies include many of the foods I love most in the world: peanut butter, chocolate, brownies, and… is there even anything else?

Serves 8people
cup plus 2 tbsp milk of choice (270g)
tbsp flaxmeal (11g)
cup plus 3 tbsp vegetable or coconut oil (110g)
tbsp pure vanilla extract (15g)
cup spelt, all-purpose, or Bob’s gf flour (120g)
cup unsweetened cocoa or cacao powder (80g)
cup brown sugar or date sugar (115g)
tsp plus 1/8 tsp salt
tsp baking powder
only if using bob’s flour, add 1/4 tsp xanthan gum
cup stevia baking blend or regular sugar
cup mini chocolate chips, optional
cup peanut butter, or allergy-friendly alternative (230g)
cup milk of choice (120g), or more if needed
pinch stevia, or 2 tbsp pure maple syrup
tsp salt
cup cocoa or cacao powder (20g)
tbsp pure maple syrup (15g)
cup melted virgin coconut oil (38g) (Coconut-Free Option: You can just use melted chocolate chips for the top)
Buckeye Brownies: Preheat your oven to 330F and grease a 9×13 pan. Set aside. In a large mixing bowl, whisk together all liquid ingredients with the flax. (Note: If baking with coconut oil, melt first and have all other liquid ingredients be at room temperature to prevent hardening.) In a separate bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Bake 16 minutes. Brownies will look underdone when they come out but this is okay! Let cool, then refrigerate overnight and the texture will firm up nicely. DO NOT frost and eat until the next day, as the taste and texture will change while they set.Bring the peanut butter to room temperature if it’s been chilled, then stir all ingredients together until smooth. It will look thin at first, but keep stirring until it gets thick! Spread evenly over the brownies, then refrigerate at least 2 hours. Then make the chocolate, leaving the brownies in the fridge until the chocolate is already made:Stir together all ingredients until a thin sauce forms. If sauce is too thick, gently heat until thin. Spread evenly over the brownies, then immediately put back in the fridge to harden the coating. Once hard, you can cut the brownies. My trick is to cut brownies with a plastic knife, wiping the knife after every cut. Store leftovers in the fridge, or they are actually really good frozen as well!

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