Small Batch Snickers Brownies

Makes 1 loaf tin, 8 squares

A dreamy combo of peanut butter and chocolate - but if you can’t have nuts have no fear! Substitute in tahini and you have yourself a decadent small-batch brownie that everyone will be jealous of!

This recipe is completely customizable. I’ve made it with cashew butter and added frozen raspberries in the batter - which is a delicious alternative! If you decide to do tahini, I highly recommend choosing a hulled tahini, this will ensure that you will have a smooth batter and a more mellow flavour.

Ingredients

1/2 C smooth peanut butter (can do tahini for nut-free)

2 Tbsp liquid sweetener (I used maple syrup)

1 egg

2 Tbsp milk of choice

1/2 tsp vanilla extract

1/4 C coconut sugar

3 Tbsp cocoa powder

1 Tbsp coconut flour

1/4 tsp baking soda

Pinch of flaky salt

Handful of Chocolate chips + I used a better-for-you chopped snicker bar!

Method

Mix the first five ingredients together well. Add the rest of the ingredients and stir until just combined. Add chocolate chips and pour into a lined loaf tin. Add a chopped Snickers bar to the top. Bake at 170C for 15 - 20 min depending on if you want a gooey centre or more cooked - I would recommend taking it out earlier as it will set when it cools. Melt some chocolate and drizzle on top, then slice and enjoy with a sprinkle of salt. Store airtight in the fridge or freezer (a personal preference is to eat these straight from the freezer!)