Sometimes I just get these ideas in my head.
But then, snap, they are gone in an instant.
It’s almost like when you are dreaming and wake up and say to yourself, “Wow, that was a pretty crazy dream, I better remember that,” but then you have forgotten it by the time you wake up in the morning.
Luckily, I have gotten better at making notes of my ideas.
This one was a pretty good idea.
Then again, I’m 100% positive that peanut butter and chocolate are a great idea.
These brownies were a total shot in the dark.
They turned out super chewy on the inside, with a slightly crisp top.
Plus, they are completely flour-less.
Oh, and I added a thin glaze of coconut butter.
- 8 oz. bag cacao nibs
- 1 c. smooth peanut butter, (I used all-natural)
- 1 large egg
- 1 t. pure vanilla extract
- ¼ c. pure maple syrup
- ½ t. salt
- Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
- Place the cacao nibs in a large food processor and process on high until a cacao like flour forms.
- In a large mixing bowl, combine the peanut butter, egg, vanilla, maple syrup, and salt until smooth.
- Stir in the cacao flour until combined.
- Spread the brownie mixture into the prepared pan and bake for 20-25 minutes.
- Cut into squares and serve!