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INGREDIENTS FOR FUDGY BROWNIE LAYER

Unsweetened chocolate = 175 g / 1 cup (Note: I used Bakers Unsweetened Chocolate, but you can use any suitable chocolate)

Unsalted Butter (room temperature) = 113 g / 1/2 cup

Allulose = 120 g / 1/2 cup (OR any keto friendly sweetener)

Unsweetened Cocoa Powder (sieved) = 30 g / 1/4 cup

Coconut flour = 30 g / 1/4 cup (OR 120 g / 1 cup Almond flour or Ground Sunflower Seeds)

Eggs = 3 large (room temperature)

Salt = 1/2 tsp

INGREDIENTS FOR PEANUT BUTTER LAYER

Unsweetened Creamy Peanut Butter = 300 g / 1 1/4 cup

INGREDIENTS FOR NUTTY CHOCOLATE LAYER

Unsweetened Dark Chocolate = 220 g / 1 1/4 cup (I used Dark Chocolate sweetened with stevia hence, I did not add any sweeteners. If you are using unsweetened dark chocolate, then you may add any sweetener about 50 g / 1/4 cup. Add the sweetener after you remove the pan from the heat. Whisk and adjust taste accordingly.)

Unsalted Butter (room temperature) = 14 g / 1 tbsp

Toasted Nuts (Chopped) = 150 g / 1 cup (I used a combination of almonds and pecans, but you can use any nuts of your choice)

Coarse sea salt = A handful

DIRECTIONS FOR BROWNIE LAYER

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  Melt the butter and chocolate in a bowl over the stove at low heat. You can also use the microwave to melt at intervals. Once the chocolate is almost melted, turn off the heat and remove the pan. Just whisk until it is fully melted. Do not overheat the mixture as it can cause the chocolate to split resulting in the fat seeping out from the cocoa butter.

4.  Add the sweetener and whisk until combined.

5.  Add the eggs one at a time and whisk to combine until the texture is smooth and thick.

6.  Add the salt, sieved cocoa powder and whisk until combined.

7.  Add the coconut flour and fold with a spatula until well combined. The texture should be smooth and thick.

8.  I used 3 small rectangular pans (size 7x3.5x3") so that it is easier to cut into bars, but you can also use 8 or 9" square pans or any suitable rectangular pans. Line the pans with parchment paper. I divided the batter equally into the 3 pans and spread evenly.

9.  Bake for 12 to 15 mins. Do not overbake as it can cause the brownie to be too dry. During baking, the top may bulge up, but it is fine as you can use the back of a spoon to flatten it after baking. The top of the brownie may feel spongy after baking but will firm up once cooled.

10.  Cool the brownie completely.

DIRECTIONS FOR PEANUT BUTTER LAYER

1.  Once the brownie layer is cooled, top with the peanut butter and spread evenly.

2.  Tap the pans to even out the peanut butter.

3.  Freeze for 30 minutes and meanwhile, prepare the nutty chocolate layer.

DIRECTIONS FOR NUTTY CHOCOLATE LAYER

1.  Melt the chocolate and butter over low heat. Do not overheat. Remove the pan from heat and whisk in the sweetener if using.

2.  Add the nuts and mix until well combined.

3.  Add the nut mixture onto the peanut butter layer and spread evenly.

4.  Sprinkle with coarse sea salt.

5.  Chill in the refrigerator for a few hours or until set and firm.

6.  Cut into bars. If they are not firm enough, just chill them further after cutting.

7.  These peanut butter brownie bars can be refrigerated up to 1 week or frozen for months.

[Total Servings = 18]

NUTRITION INFO PER SERVING

Total Carb = 9.7 g

Dietary Fiber = 4.5 g

Net Carb = 5.2 g

Calories = 229

Total Fat = 21.8 g

Protein = 6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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