
27 Nov Decadent Chocolate Peanut Butter Brownie Skillet
Decadent Chocolate Peanut Butter Brownie Skillet is the way to go if you want indulgent, healthy brownies baked in an iron cast skillet!

Preheat oven to 350°F.
Mix together peanut butter butter, Nectevia, pumpkin, egg, coconut oil and vanilla extract together.
Add in flour, cocoa powder, baking powder + baking soda.
Stir thoroughly until batter is mixed.
Fold in chocolate chips.
Pour in to greased 10 inch skillet and bake at 350°F for 22 - 25 minutes.
Don't over bake.
Add 1/4 cup chocolate chips while brownies are still hot.
Time to make the drizzles.
In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted.
Stir until smooth. Spoon melted chocolate into a small zip bag and trim a corner off.
Pipe chocolate drizzles over brownie cake.
In a separate small bowl, microwave the peanut butter for 30 seconds - 1 minute.
Spoon melted peanut butter into a small zip bag and trim a corner off.
Pipe chocolate over brownie cake.
Devour!
Ingredients
Directions
Preheat oven to 350°F.
Mix together peanut butter butter, Nectevia, pumpkin, egg, coconut oil and vanilla extract together.
Add in flour, cocoa powder, baking powder + baking soda.
Stir thoroughly until batter is mixed.
Fold in chocolate chips.
Pour in to greased 10 inch skillet and bake at 350°F for 22 - 25 minutes.
Don't over bake.
Add 1/4 cup chocolate chips while brownies are still hot.
Time to make the drizzles.
In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted.
Stir until smooth. Spoon melted chocolate into a small zip bag and trim a corner off.
Pipe chocolate drizzles over brownie cake.
In a separate small bowl, microwave the peanut butter for 30 seconds - 1 minute.
Spoon melted peanut butter into a small zip bag and trim a corner off.
Pipe chocolate over brownie cake.
Devour!