Ingredients

1 cup plain flour

3 x large eggs

80g melted coconut oil

30g (1/4 cup) cacao powder

1/2 cup coconut sugar

1/3 cup maple syrup

3/4 cup Mayver’s Extra Crunchy Peanut Butter, plus extra for decoration

1.5 tsp vanilla essence

80g dark chocolate buttons (or cacao nibs for a dairy free option)

Method

1. Preheat fan forced oven to 180 degrees.
2. Beat 3 eggs in a large bowl well with a whisk. Then beat in coconut oil, coconut sugar, maple syrup, vanilla essence and lastly Mayver’s Extra Crunch Peanut Butter.
3. Add flour and cacao and mix well.
4. Stir through chocolate buttons.
5. Pour into non-stick brownie tray eg. 20 x 20cm. Spread it to the sides to make it even. Dollop little spots of the extra Mayer’s Extra Crunchy Peanut Butter and swirl it into patterns with a fork.
6. Bake for 25 – 30 mins, should be set but spongy to the touch.

RECIPE TIPS: Use Mayver’s Skin On Peanut Butter to add a little more fibre to boost your digestive health! For a gluten free variety use almond flour in place of the plain flour.