4 oz semisweet chocolate, chopped
4 tbsp butter
½ cup granulated sugar
2 tbsp cocoa powder
½ tsp vanilla extract
½ cup almond flour
½ tsp baking powder
Pinch of salt
4 oz cream cheese, at room temperature
½ cup peanut butter
½ cup heavy cream
½ cup brown sugar
Preheat oven to 350 degrees F.
In a small saucepan on low heat, whisk together chocolate and butter until completely mixed, then allow to cool a bit.
In a small bowl, beat together sugar, eggs, cocoa powder and vanilla extract, then set aside.
In another small bowl, add almond flour, baking powder and salt and mix together.
Add sugar and egg mixture to the chocolate, then stir in dry ingredients until mixed.
Pour batter into a square baking pan lined with If You Care Parchment Paper and bake for about 20 minutes, then allow to cool completely.
Meanwhile, in the bowl of an electric mixer, add cream cheese, peanut butter, heavy cream and brown sugar and beat until completely smooth.
Add peanut butter mixture to the brownie pan, add peanut butter cups to the top (if desired) and chill in the freezer until ready to serve.