1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, divided
⅓ cup coconut oil
3 large eggs
¾ cup sugar
2 teaspoons vanilla
3 tablespoons tapioca starch (can sub organic corn starch)
3 tablespoons cocoa powder
1/2 teaspoon espresso powder
¼ teaspoon salt
Flaky sea salt (optional)
DIRECTIONS
Preheat the oven to 350 degrees F. Grease a mini muffin tin, and set aside.
In a microwave-safe bowl, combine the chocolate chips, 3 of the Almond Butter Cups, and coconut oil. Microwave until fully melted, stirring every 30 seconds. Cool slightly.
In a large bowl with an electric mixer, beat together the eggs, sugar and vanilla. Mix in the melted chocolate. Fold in the tapioca starch, cocoa, espresso powder, and salt. Use a small cookie scoop to scoop the batter into the tins. Chopped the remaining Almond Butter Cups.
Bake for 10 minutes, then remove from oven and sprinkle tops with chopped Almond Butter Cups. Return to oven to bake 5-10 minutes more, or until a toothpick comes out clean.
Let cool completely, then use a knife to carefully lift each brownie out of the tray. Sprinkle with flaky sea salt, as desired. Enjoy!
Who doesn’t love brownies? This recipe for my Maple Bourbon Glazed Brownies takes heavy cream, powdered sugar, JUSTIN’S® Maple Almond Butter and mixes them together with your favorite bourbon for a richly-finished, great-tasting brownie. Whip up a batch for your family tonight!
1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, divided
⅓ cup coconut oil
3 large eggs
¾ cup sugar
2 teaspoons vanilla
3 tablespoons tapioca starch (can sub organic corn starch)
3 tablespoons cocoa powder
1/2 teaspoon espresso powder
¼ teaspoon salt
Flaky sea salt (optional)
DIRECTIONS
Preheat the oven to 350 degrees F. Grease a mini muffin tin, and set aside.
In a microwave-safe bowl, combine the chocolate chips, 3 of the Almond Butter Cups, and coconut oil. Microwave until fully melted, stirring every 30 seconds. Cool slightly.
In a large bowl with an electric mixer, beat together the eggs, sugar and vanilla. Mix in the melted chocolate. Fold in the tapioca starch, cocoa, espresso powder, and salt. Use a small cookie scoop to scoop the batter into the tins. Chopped the remaining Almond Butter Cups.
Bake for 10 minutes, then remove from oven and sprinkle tops with chopped Almond Butter Cups. Return to oven to bake 5-10 minutes more, or until a toothpick comes out clean.
Let cool completely, then use a knife to carefully lift each brownie out of the tray. Sprinkle with flaky sea salt, as desired. Enjoy!
I love pasta. Hands down. Especially peanut butter pasta. Any time of day, any kind of weather, this Spicy Peanut Butter Pasta is the pasta for me. And it could be for you too!
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
