1/3 cup organic evaporated cane juice (TRY: Florida Crystals Organic Cane Sugar)
1 tsp pure vanilla extract
1/3 cup light spelt flour
2 tbsp unsweetened cocoa powder
3 tbsp natural unsalted smooth peanut butter, room temperature
Preheat oven to 350°F. Mist an 8-inch square baking dish with cooking spray and line with parchment paper, leaving 2 inches hanging over 2 opposing sides.
In a large microwave-safe bowl, combine chocolate and butter. Microwave on 50% power (low) for 30 seconds. Stir and cook for 30 more seconds; repeat until chocolate and butter melt, being careful not to overcook. (Alternatively, bring a pot of water to a very gentle simmer; place a stainless steel bowl over pot and add chocolate and butter to bowl. Cook, stirring, until melted, 2 to 3 minutes.)
Stir in eggs, cane juice and vanilla until combined. Add flour and cocoa powder and stir until just incorporated and no white streaks remain; do not over-mix.
Pour into baking dish, spreading evenly with a rubber spatula. Working in small dollops, dot surface of batter with peanut butter. With a butter knife, swirl peanut butter through batter.
Bake until a toothpick comes out with only a few crumbs when inserted in center, 15 to 18 minutes. Transfer to a wire rack and let cool completely, about 20 minutes. Remove brownies from dish by lifting parchment paper. Slice into 12 pieces.
There's no need for serving plates or forks with this gooey chocolate and peanut butter dessert - simply serve these bites on a large platter and let guests dig in. The best part? You can make these in advance and store in the freezer until the day of your party.
If Elvis had a signature cookie, these banana peanut butter cookies would be it! Not only will these satisfy your peanut butter and banana cravings, but they're also packed with omega-3-rich flaxseeds.