6 Ingredient Cookie Dough Brownies

GF, RSF, DF, PB
Serves: 8-10

Ingredients:

Brownie Base
3 ripe bananas, mashed
1 cup PIC’S Smooth Peanut Butter
1 cup raw cacao powder
1/2 cup chocolate chips

Cookie Dough Layer
2 cups blanched almond flour
1/2 cup PIC’S Smooth Peanut Butter
1/4 cup melted coconut oil, cooled
1/2 cup chocolate chips

Method:

Get started on your base by mashing together the bananas and peanut butter until you have a smooth wet batter. Stir through the raw cacao powder until incorporated and finally stir through the chocolate chips. If your batter is a little dry, add more peanut butter until sticky and well combined.

Press your base into a 20 cm x 20 cm cake tin or brownie tin and set aside.

Clean out your mixing bowl and then mix the cookie dough layer ingredients until you form a wet, sticky dough, stir through the choc chips until well combined. Roll into 4 evenly sized balls and then flatten into a round cookie shape, placing them on top of the base to get all-over coverage, pressing down slightly to flatten.

Transfer to the oven at 180°C and bake for 20-25 minutes or until the cookies go golden brown on top. Allow it to cool completely before slicing. To speed up this process you can place it in the fridge.

Enjoy as is or topped with ice cream!