Butterfinger Brownies

HEAVEN IN BROWNIE FORM. That is all.

Sorry folks, keeping things nice and short this week because this recipe speaks for itself. Gooey brownie base, crunchy peanut butter filling, all topped in chocolate. DECADENT. Quick, easy, and a crowd pleaser! I hope you guys enjoy these as much as we do!

What you need:

Brownie base

• 1/2 cup almond flour

• 1/2 tsp baking soda

• 1/3 cup cacao powder

• 2 flax eggs (or sub real eggs)

• 1/4 tsp sea salt

• 1/3 cup maple syrup

• 1/2 cup coconut sugar

• 1/4 cup melted coconut oil

• 3/4 cup chopped chocolate

• 1 tsp vanilla

• 1/3 cup peanut butter

For the crunchy filling:

• 1 cup peanut butter

• 1/2 cup maple syrup

• 1/2 tsp vanilla + pinch of sea salt

• 1 1/2 cups cereal of choice (i used a pear juice sweetened corn flakes!)

For the chocolate topping:

• 1 bar of chocolate

• 1 tbsp coconut oil

How to:

1. Preheat the oven to 350F. Line a 8x8 baking tray with parchment paper and set aside.

2. Melt the chopped chocolate and coconut oil together until smooth. Then, add in the peanut butter and remaining wet ingredients. Stir in the dry.

3. Spread into the pan evenly and bake for 20-22 minutes or until just set. Remove from the oven and allow to cool completely.

4. To assemble the filling, combine the all ingredients besides cereal in a bowl, mixing until completely smooth. Then, gently stir in the cereal. Spread over the cooled brownies.

5. Melt the chocolate and coconut oil together until smooth. Spread evenly over the crunchy layer. Place in the fridge until set. Enjoy!