1 cup unsalted butter, melted
2 tablespoons avocado oil
1 ¼ cups granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour or gluten-free flour
1 cup unsweetened dark cocoa powder
½ teaspoon salt
6 ounces dark chocolate chips
4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)
¼ cup organic chocolate Easter eggs
Organic sprinkles (optional)
Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.
In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.
In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.
Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
1 cup unsalted butter, melted
2 tablespoons avocado oil
1 ¼ cups granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour or gluten-free flour
1 cup unsweetened dark cocoa powder
½ teaspoon salt
6 ounces dark chocolate chips
4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)
¼ cup organic chocolate Easter eggs
Organic sprinkles (optional)
Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.
In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.
In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.
Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.
I like my smoothies to be just like me: sweet and powerful. Justin’s Ultimate Green Drink is the perfect way to kick off a workout or just get ready for the day. It’s packed with chia seeds, protein powder, and JUSTIN’S® Classic Almond Butter for a great flavor that’ll make you grow up big and strong!
Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.
This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.