1/3 c coconut sugar
1/3 c ghee
50g 80% dark chocolate
2 organic eggs
1 tsp vanilla extract
1/4 c cocoa powder
1 tsp espresso powder
1 c almond flour
1/4 c peanut butter
1/4 c cashew cream cheese *
2 tb coconut sugar
1/4 c water **
Grease and line a 8x8 inch tin and preheat oven to 180c
In a heat-proof bowl, place the coconut sugar, ghee, and dark chocolate in a bowl over a saucepan of simmering water, ensuring the water doesn’t touch the bowl, and stir occasionally until melted. Take the bowl off the saucepan and set aside to cool.
While that cools, prepare the peanut topping; whisk the peanut butter, cream cheese and coconut sugar then slowly add the water until a creamy consistency is reached. Set aside.
Whisk in the eggs, vanilla extract, cocoa powder and espresso powder to the bowl with the chocolate mix and whisk until combined then fold in the almond flour.
Pour two thirds of the brownie batter into the prepared tin, then spoon over the peanut batter, evenly spaced out and then the rest of the brownie on top of that. Get a sharp knife and create some pretty swirls (don't overdo it though, it's easy to get carried away!)
Place in the middle of the oven to bake for 15-20 minutes, until toothpick comes out clean.
Allow the brownie to cool in the tin before cutting into it and serving up.
* you can substitute for regular dairy cream cheese but the texture will differ.
** the cream cheese I used was very thick which requires more water to soften, you may need more or less depending on the cream cheese you use.