Brownie Batter Bars
Making these brownies is a true test of self control. The hardest part is NOT eating all of the batter straight from the bowl. But believe me, you will want to try the finished product. So, if you have any batter left to bake, you end up with a rich, chocolaty, gooey, moist (yes, MOIST-everyone's favorite word) and chewy brownie that will have you wondering why you ever made them any other way!
Ingredients:
2 cups peanut butter, but you can use any nut/seed butter
1 cup of unsweetened yogurt, I use Kite-hill almond
1/2 cup of milk of choice, I use almond
1 tbsp of vanilla
3/4 cup almond flour
1 cup coconut sugar
3/4 cup cacao powder
1 tbsp baking soda
1/4 tsp salt
1/2 cup of chocolate chips, which are optional
Directions:
Preheat oven to 350 F.
Line a 9×13 pan with parchment
If nut butter is not soft, gently heat until stir-able.
Combine the first four ingredients in a bowl. Stir remaining ingredients in a separate bowl (really stir well, to avoid lumps).
Pour dry into wet and stir to combine.
Smooth into prepared pan. It helps to place a sheet of wax or parchment on top and smooth the batter by pressing down. (Remove the sheet before baking.)
Bake on the center rack, 17 minutes – they should look underdone when you remove them.
Let cool, then very loosely cover and let the pan sit either on the counter or in the fridge for at least 8 hours, during which time they will firm up without losing their extreme fudginess. If you’d prefer cake-ier bars to fudgy ones, you can simply bake longer, but I’d still recommend removing before they look completely done, because they will firm up as they cool.
Enjoy!
