Decadent Chocolate Peanut Butter Brownie Skillet

1 cup all natural peanut butter (stir well before measuring)

0.50 cup Nectevia Original

1 egg

0.50 cup pumpkin puree

1 tbsp coconut oil (melted and cooled)

1 tsp pure vanilla extract

½ cup all purpose (or whole wheat flour)

0.25 cup good quality dark or unsweetened cocoa powder

2 tsp baking powder

1.50 tsp baking soda

0.50 cup 60% bittersweet or sugar free mini chocolate chips

Chocolate Drizzle

0.25 cup 60% bittersweet or sugar free mini chocolate chips

0.25 tsp coconut oil

Peanut Butter Drizzle

2 tbsp natural peanut butter

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.

Chocolate Drizzle:

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.

Peanut Butter Drizzle:

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!

Nutrition Facts

Serving Size 1 slice

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.