serves
9
prep time
45 minutes
cooking time
30 minutes
protein
11g
fat
15g
carbs
19g
calories
245
| Salted Caramel Layer | |
|---|---|
| 1/3 cup | Macro Mike Salted Caramel Powdered Peanut Butter |
| 4 tbsp | Water |
| Brownie Layer | |
|---|---|
| 1 pkt | Macro Mike Double Choc-Chip Brownie Baking Mix |
| 1 cup | Coconut Milk |
| 1 | Egg (optional - remove for vegan) |
| 1 tbsp | Coconut Oil |
| Frosting | |
|---|---|
| 1/2 cup | Thick Coconut Yoghurt |
| 1/4 cup | Macro Mike Salted Caramel Powdered Peanut Butter |
-
Mix 1/3 cup powdered peanut butter with 4 tbsp water until thick. Spread into a lined small pan and freeze for 1 hour.
-
Whisk brownie mix, coconut milk, egg, and coconut oil until smooth. Line a 5–6 inch square pan, pour in half the batter, add the frozen peanut butter layer, then top with remaining batter.
-
Bake at 175°C for 30 mins. Cool completely.
-
Mix coconut yogurt with 1/4 cup powdered peanut butter for frosting and spread over cooled brownies.
-
Slice and enjoy! Store in the fridge for up to 5 days or freeze unfrosted slices for later.
Featured in this recipe
Double Choc Chip Brownie Baking Mix (250g Bag)
Sale price$20.95
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