Ingredients

• 1/4 cup unsalted butter or Coconut Oil
• 1 cup Coconut Milk (full fat)
• 1/2 cup Agave Nectar
• 3/4 cup Unsweetened Cocoa Powder
• 3 Eggs separated
• 2 tsp Vanilla Extract
• 1 cup Gluten Free Oat Flour
• 1 tsp Baking Powder
• 2 tsp Sea Salt
• 3/4 cup Peanut Butter organic unsweetened and unsalted
• 1 cup Dark Chocolate Chips

Instructions

1. Preheat oven to 350°F and spray a mini muffin tray (or line a small casserole dish with parchment paper).
2. In a small saucepan, gently heat butter or coconut oil, coconut milk, agave, and cocoa powder on a medium-low heat setting. Add one egg yolk, saving the egg white. Mix well until all ingredients are well incorporated. Do not allow mixture to come to a boil. Once a thick, smooth chocolaty mixture is obtained, remove saucepan from heat and set aside.
3. In a mixing bowl or KitchenAid, add two eggs and the remaining egg white, the vanilla extract, oat flour, baking powder and salt. Mix well until completely smooth. Add the chocolate mixture from the saucepan to the mixing bowl and mix until all ingredients are combined. Add the peanut butter and chocolate chips, stir again until incorporated.
4. Pour the batter into the mini muffin tray, careful not to over-fill…about ¾ of the way up allows for plenty of room to allow the brownies to rise. Bake for 12 minutes or until a toothpick tests clean for the minis. If using a casserole dish, bake for 25 to 30 minutes.
5. Garnish each brownie bite with a dark chocolate chip and allow them to cool about 10 minutes. These little guys should pop right out of the mini muffin tray, but if they need a little help, run the blade of a knife along the edges of the brownies to loosen them free.