Coconut Flour Brownies and Peanut Butter Frosting
Coconut Flour Brownies and Peanut Butter Frosting
These fudgy, gluten-free and dairy-free brownies are topped with a smooth and creamy peanut butter frosting that sends them over the top! This recipe is also made with a secret ingredient that gives these brownies an extra power boost– 10g of protein from LonoLife’s Mocha Collagen Peptides. That’s right. They’re healthy AND delicious!
Servings: 9 Total Time: 40 minutes
INGREDIENTS:
Brownies
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1/2 cup coconut flour
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 1 packet LonoLife’s Mocha Collagen Peptides
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Peanut Butter Frosting
- 1/2 cup peanut butter (or almond butter for paleoers)
- 6 tablespoons coconut spread
- 3 tablespoons maple syrup
DIRECTIONS:
1) Preheat oven to 350℉. Cut out a square of parchment paper to fit at the bottom of a square cake pan and lay it on the bottom. Use coconut oil to grease the sides of the pan.
2) Combine all brownie ingredients in a stand mixer and blend until completely smooth.
3) Pour the batter into the square cake pan and cook for 25-30 minutes. You can use a toothpick to check if it’s done. If it comes out clean, it’s done.
4) Blend all frosting ingredients with a hand mixer or whisk until smooth.
5) Allow the brownies to cool and then spread the peanut butter (or almond butter) frosting over them.
6) Cut, serve, and enjoy!
