Ingredients

For the Chocolate Peanut Butter Layer:

• 3/4 cup Mayver’s Peanut & Cacao Spread
• 1/2 cup coconut sugar (brown sugar/sugar substitute will work too)
• 1 free range egg
• 1/4 tsp vanilla
• A pinch of salt
• 2 tbsp Mayver’s Smooth Peanut Butter

For the Cookie Dough Layer:

• 1/4 cup coconut sugar (brown sugar/sugar substitute will work too)
• 4 tbsp melted coconut oil
• 1 free range egg
• Vanilla to taste
• 1 and 3/4 cups almond meal
• 1 tsp baking powder
• 1/2 teaspoon cinnamon
• 1/3 cup choc chunks

Method

1. Preheat oven to 170ºC and grease or line a small loaf tin with baking paper.
2. Make the chocolate peanut butter layer;  mix all ingredients (EXCEPT Mayver’s Smooth Peanut Butter) in a bowl until smooth and keep to the side.
3. In a second bowl make the cookie dough layer;  whisk together the eggs, coconut, sugar, cinnamon, coconut oil and vanilla extract and add in the remaining ingredients (almond meal and baking powder) and mix to form a batter.
4. Mix through the choc chunks.
5. Place cookie dough mixture into the lined baking tray and then dollop chocolate peanut butter batter all over in big spoonfuls. Use a knife to swirl the 2 batters together.
6. Finish up by swirling Mayver’s Smooth Peanut Butter on top in figure 8’s to achieve the marbled look.
7. Pop into the oven and bake for 25 to 30 minutes, and make sure not to over bake or they will cool firmer and less brownie like! Brownies keep well at room temperature, in the fridge or freezer.

Thanks to Health Food Project for this tasty recipe!