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Brownies For The Girlies



Peanut Butter Brownies
½ cup almond flour
¼ cup cacao powder
¼ cup brown sugar
½ tsp baking powder
2 tbsp peanut butter
½ cup butter (or coconut oil)
⅓ cup dark chocolate
3 eggs
½ tsp vanilla essence

Raspberry Coconut Icing
1 cup coconut yogurt
2 tbsp freeze-dried raspberry powder


  1. Preheat oven to 180C and grease a square pan with butter or coconut oil
  2. In a large mixing bowl, whisk all the dry ingredients together
  3. In a separate bowl, microwave the butter and dark choc for 30 sec- 1 min until melted. Whisk in the eggs, peanut butter, and vanilla until all combined
  4. Gently add the chocolate mixture to the dry ingredients and whisk until just combined. Be careful not to over-mix as this will cause the brownies to be less dense and more cake-like
  5. Add the brownie batter to your greased pan and bake in the oven for 20 mins. Once that’s ready, place in the fridge and cool for approximately 30 mins-1 hr before icing and serving

  6. When the brownies are cooling, prepare your icing. Whisk (manually or via electric) the coconut yogurt until it becomes thick- this should take around 5-10 mins
  7. Once the yogurt is at the right consistency and holds its shape (like when making meringue), add the raspberry powder, and whisk for a further 5 mins. Store in fridge and whisk a little before spreading onto brownies
  8. Evenly distribute the coconut icing on the brownie and sprinkle some raspberry powder for a little pizzazz. You can also add dried rose petals to make your brownies extra pretty
  9. Cut into squares and enjoy with friends and family