Buckeye Fudge Brownie

Pre-heat and Bake @ 325

for

25 minutes

Brownies

• 1 Cup Coconut Butter Softened or Butter (I used the coconut)
• 4 oz Unsweetened Chocolate Squares
• 1 Cup Almond Flour
• 1/2 Cup Cocoa Powder
• Pinch of Sea Salt
• 4 Large Eggs
• 3/4 Cup Swerve Sweetener
• 6 Tbs Stevia
• 1/2 Tsp Vanilla Extract

For the brownie base, preheat oven to 325 and butter a 9 x 12 glass dish. In a medium size bowl whisk together almond flour, cocoa powder, sweeteners, and salt. Then beat in eggs and vanilla; set aside.  In a small saucepan (set on low heat), melt butter and chocolate together. Whisk until smooth. Pour into flour mixture. Spread evenly over bottom of glass dish. Bake 15 to 20 minutes until set around edges but still soft in the center. Let cool before applying filling on top. 

  

Peanut Butter Filling

• 1 Cup Natural Peanut Butter
• 1/2 Cup Coconut Butter Softened or Melted Butter (I used the coconut)
• 1 Cup & 2 Tbs Powdered Swerve Sweetener
• 1/2 Cup & 1 Tbs Stevia
• 1/2 Cup Heavy Whipping Cream
• 1 Tsp Vanilla Extract

Mix together all ingredients until well blended. If using coconut butter, add last because the cold cream will harden it. Spread evenly over brownie base. 

Chocolate Bar Topping

• 3 oz Cocoa Butter
• 2 oz Unsweetened Chocolate Squares
• 1/4 Cup Powdered Swerve
• 2 Tbs Stevia
• 2/3 Cup Cocoa Powder
• 1/2 Tsp Vanilla

In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth. Quickly add remaining ingredients or it will become clumpy. Pour over peanut butter layer. Let cool then slice into small squares before placing into refrigerator to set over night.