Ingredients:

1 cup/16tbs grass fed butter
​1/2 cup unsweetened cocoa powder
1/2 cup erythritol (I used truvia)
2 whole eggs
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups Bob’s Red Mill Super-Fine Almond Flour
1/4 cup walnuts, chopped(optional)
1/2 cup smooth peanut butter

(Adding cacao nibs are another fun option for toppings)

Directions:

    1. Preheat oven to 325 degrees. grease 9x9 baking pan, set aside.

    2. In a microwave-safe bowl, melt grass fed butter in the microwave, about 1-1/2 minutes. Add cocoa powder and stir until fully mixed.

    3. Stir in erythritol and continue to stir until fully mixed. Set aside.

    4. In a large bowl, whisk eggs and vanilla together. Add chocolate mixture to the egg mixture and stir until fully incorporated. Add almond flour and walnuts (optional) and stir in until flour is completely incorporated and walnuts are evenly distributed.

    5. Spoon batter into greased baking pan and bake for 20-25 minutes. Be careful not to over bake!

    6. In a microwave safe bowl, add peanut butter and melt in the microwave, about one minute (see notes on how to not burn the peanut butter).

    7. Smooth peanut butter over brownies evenly. Cool completely before cutting. Store in an air-tight container. Enjoy!

Servings: 20 brownies