Molten Peanut Butter 'n' Jelly Brownies - IQS Recipes
Dairy-free option: Swap the butter for coconut oil. Storage: This recipe makes 24 servings. Store leftover brownies in the freezer for up to a month.
Ingredients
- coconut oil, butter or ghee for greasing.
- 1 1/2 cup almond meal.
- 1/4 cup raw cacao powder.
- 1 teaspoon baking powder.
- 1/2 teaspoon sea salt.
- 1/2 cup unsalted butter, melted.
- 1/4 cup rice malt syrup, melted.
- 3 eggs, lightly whisked.
- 1/3 cup crunchy peanut butter.
- 1/2 cup raspberries, mashed with a fork.
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