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.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
If you’ve ever wondered what I do when I’m not blending my delicious nut butters together, here’s the answer— I’m busy blending my nut butters with other foods to create delicious recipes! This Nutty Falafel is perfect for lunch or dinner, it’s simple and most importantly, tasty. The addition of JUSTIN’S® Classic Almond Butter is nutty in the best way.
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.
Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.
Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.
