PB Cream Brownies
9-12 brownies
YIELD
overnight
PREP TIME
BAKE TIME
overnight + 1 ½ hours
TOTAL TIME
Ingredients
Brownies- ½ cup Anthony’s Goods Coconut Oil, melted 1 tsp vanilla extract ¾ cup Anthony’s Goods Coconut Sugar 2 eggs ½ cup Anthony’s Goods Cocoa Powder ½ cup white whole wheat flour PB Cream- 1/3 cup water 1/3 cup Anthony’s Goods Heavy Cream Powder 2 cups powdered sugar 3 T Anthony’s Goods Cornstarch 1/3 cup Anthony’s Goods Egg White Powder 3 T peanut butter 2 T Anthony’s Goods Peanut Butter Powder
Instructions
Add the water & heavy cream powder to a bowl and mix until combined. Place the heavy cream mixture in the refrigerator overnight. Pre-heat the oven to 350 degrees F. Place the coconut oil, vanilla extract, coconut sugar, & eggs into a bowl. Beat the mixture until combined. Next, add the cocoa powder and flour to the wet ingredients and mix to combine. Scoop the batter into a greased 8x8 pan and smooth out into an even layer. Place the brownie pan into the oven and bake for 25 minutes or until baked through. Once the brownies are done cooking, remove them from the oven and cool completely. While the brownies cool, make the PB cream. Remove the heavy cream mixture from the refrigerator and add it to a bowl. Add the powdered sugar, cornstarch, egg white powder, peanut butter, and peanut butter powder to the heavy cream. Beat the cream ingredients until combined and fluffy. Once the brownies are cooled, spread the top with the pb cream. Place the brownies into the refrigerator to all the pb cream to chill. Serve the brownies chilled.
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