RECIPE: Chocolate peanut butter swirl brownies

Gluten free : Dairy Free

Serves: 16

Calories per serve: 250

150g of sugar free vegan dark choc chips
4 eggs (replace with flax eggs if vegan)
1/2 cup of coconut sugar
1/2 cup of coconut oil
1 tsp of vanilla bean extract
1 1/2 cups of almond meal
2 tablespoons @mayversfood probiotic peanut butter, warmed

Preheat oven to 180C fan forced. Grease tin and line with baking paper. Gently melt the chocolate in microwave, stirring occasionally, until melted. Whisk together the eggs, coconut sugar, coconut oil and vanilla bean extract in a bowl. Add the melted chocolate and whisk until combined. Stir through the almond meal. Pour mixture into prepared pan. Drizzle over the warmed peanut butter and gently run a skewer through the drizzle to create a swirl pattern. Bake for 35 minutes or springy to touch. Cool for 10 minutes before transferring to a wire rack. When completely cool, cut into 16 squares and serve.