3/4 Peanut Butter, bought to room temperature and divided into 1/2 cup and 1/4 cup measurements
1 Tsp Vanilla Extract
1/3 Cup Coconut Oil, plus extra for the pan. If your coconut oil is in a solid state, gently warm in the microwave or stovetop until it is just melted. You don’t want it to be too hot, or you’ll risk curdling the egg when you blend the ingredients together in your food processor.
1/2 Cup Brewed Coffee, Cooled
1/3 Semi-Sweet Chocolate Chips
In a large bowl, gently whisk together all dry ingredients; baking powder, baking soda, salt, almond flour and cacao powder. Set aside.
In a food processor, blend together chickpeas, eggs, maple syrup, 1/2 cup of peanut butter, vanilla and coconut oil.
Fold wet ingredients into the dry ingredients until fully combined. Fold in coffee and chocolate chips.
Select the BAKE setting and adjust cook time to 25 minutes.
Brush a 20 x 20cm (or similarly sized) baking pan with coconut oil and pour mixture in, spreading with a spatula to form an even surface. Drizzle remaining 1/4 cup of peanut butter on top of the batter and use a toothpick to create swirls. If your peanut butter isn't the "drippy" kind, you can heat it in the microwave for 20-30 seconds to make it easier to drizzle.
Place the baking pan into the Cooking Basket and cook for the remaining time. Brownies are done when an inserted toothpick comes out clean.
Nutritional information (per serve)
Recipe: Peanut Butter Swirled Brownie Bites
Serving in this recipe: 16
Total Fat: 15g
Total Carbs: 18g
Dietary Fiber: 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.