Kelly's Kitchen

Espresso & Peanut Butter Brownies

Serves

Serves

20

Cooking Time

Difficulty level

Easy

Calories Per Serving

Less than 200 calories per serving

Vegan/Vegitarian

Vegan/Vegetarian

Vegetarian

Ingredients

For the Brownie:

275g organic butter

175g coconut sugar

100g cassava flour (regular flour can be used if gluten free isn’t required)

4 eggs

1tsp baking powder

100g 70% dark chocolate chips

For the Swirl:

3tbsp peanut butter

3tsp espresso

2tsp stevia

Method

Preheat oven to 180 degrees C Fan

Grease and line 12″ x 9″ tray

Mix all brownie ingredients together with a whisk

Spoon into tin

Make espresso with minimal water and mix in stevia

Mix PB and espresso together into a liquid paste

Swirl gently over the top and a little into brownie mix with a skewer

Bake for 30 minutes

Cover with foil and bake for another 5-10 minutes until just pulling away from the sides of the tin

Allow to cool before removing from tin

Cool on a wire rack before cutting into 20 squares

Enjoy!

Much Love and Health,

Kelly xx

WARNING! These taste AMAZING!

Can be refrigerated for 2-3 days

If you recreate my recipes please share your pics with me on social media #kellyskitchen

Newsletter sign up

  • By clicking Sign up, you confirm that you have read and agree to our Privacy policy.