Gingersnap Peanut Butter Brownies

Name: Gingersnap Peanut Butter Brownies
Prep time: 15 min
Cook time: 23 min
Total time: 15 min
Yield: 9
Ingredients: all-purpose flour; baking soda; baking powder; ground ginger; sea salt; granulated monk fruit; ground cinnamon; vanilla extract; peanut butter; @klimonbrand Choco PB Cup Dairy-Free Ice Cream; plant-based peanut butter cups; dairy-free chocolate drizzle; sea salt flakes; crushed ginger snap cookies

15 mins prepServes 9

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.

9 servings

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Instructions

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!

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Gingersnap Peanut Butter Brownies

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