Gingersnap Peanut Butter Brownies
Serves 9
15 mins prep
23 mins cook
38 mins total
Indulge in these Gingersnap Peanut Butter Ice Cream Brownies made with wholesome ingredients and sweetened with monk fruit. They provide a perfect blend of chewy, crunchy, and creamy goodness, topped with dairy-free ice cream and a drizzle of chocolate. Ideal for those who are gluten-free or just love a delectable treat! This recipe serves 9.
0 servings
1: Preheat oven to 350°F (175°C). 2: In a bowl, whisk together flour, baking soda, baking powder, ground ginger, sea salt, monk fruit, and cinnamon. 3: In another bowl, combine vanilla extract, peanut butter, and Choco PB Cup ice cream. 4: Gradually add wet ingredients to dry, stirring gently, and fold in plant-based peanut butter cups. 5: Pour batter into a greased 8x8-inch dish and bake for 23 minutes, until a toothpick comes out clean. Cool in the dish. 6: Cut into 9 squares and top with chocolate drizzle, sea salt flakes, crushed ginger snap cookies, and extra ice cream. Enjoy!
