Posted on November 07 2015
Peanut Butter Cup Brownies
Chef Miami | Peanut Butter Cup Brownies
- 1 1/2 cups eatmeguiltfree Brownie DIY mix
- 1/8 tsp Sunflower Lecithin
- 2 egg whites
- Splash almond milk
- 1/2 cup nuts-n-more Sesame Cranbutter (room temperature)
Preheat oven to 360 F. Line a mini muffin pan with cupcake liners.
In a bowl mix eatmeguiltfree Brownie DIY mix, Sunflower Lecithin, egg whites and almond milk.
Fill each of them with brownie batter so that they are 2/3 of the way full. Bake for 12 minutes. You want the middle of the brownie cup to be a little bit soft when you pull them out of the oven.
Allow the brownies to cool for 5 minutes, then take a spoon and press down the center of each muffin cup, creating a small indentation.
Fill each brownie cup with nuts-n-more Sesame Cranbutter