Low Carb Peanut Butter Brownies

Directions

1. Preheat a fan-forced oven to 170°C and line a shallow slice tray (ours was about 18cm by 25cm) with baking paper

   
2. In a microwave safe bowl, melt the choc chips & butter together for about 1 minute.

3. Empty the pack of chocolate cupcake mix into a large bowl, add the grated zucchini, and eggs, then add the butter and choc mix to this and combine well.

4. Pour 1/2 the brownie batter into the tray and dollop a few chunks of peanut buter throughout the tray. Then pour the rest if the brownie batter on top and spread evenly.

   
5. With the remaining peanut butter, dollop onto the top and using a skewer of fork, swirl the peanut butter into the top layer of the brownie mix.

6. Bake at 170 degrees for 20-25 minutes. The brownie should be slightly soft on top but set. When finished, let the brownie cool for 1 hour at room temp still in the tin.

7. Refrigerate for 2 hrs (in the tin) before slicing, this helps it get a more fudgy texture and makes it easier to slice, even better if left overnight.

   

Storage

1. This tray makes 15 brownies, you can also cut them into 18 and make brownie bars for a smaller snack. These will keep in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.