These peanut butter brownies are so rich and fudgy, you won't believe they are keto! Made without grains or sugar, they are an elegant dessert perfect for those who love peanut butter!
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a mixing bowl, combine your dry ingredients and mix well. In a microwave safe bowl or stovetop, add your butter and half your chocolate chips and melt until warm. Whisk together until combined.
In a separate bowl, whisk the eggs together until glossy and frothy. Add the melted chocolate mixture into it, before slowly adding the dry ingredients until combined. Fold through the remaining chocolate chips at the end.
Transfer the brownie batter into the lined pan and bake for 15-18 minutes, or until a skewer comes out clean. Remove the brownies from the oven and let cool for 10 minutes, before spreading the peanut butter all over. Let the brownies cool to room temperature, before refrigerating for 30 minutes. After 30 minutes, add the chocolate frosting and refrigerate once more for a further 30 minutes, until firm.
Notes
TO STORE: If you intend to enjoy the brownies within 3 days, they can be stored at room temperature, covered. To keep them longer, store them in the refrigerator in a sealed container. They will keep fresh for up to 2 weeks. TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.