Iced Chocolate Hazelnut Brownies

SERVING SIZE:

Brownies:

3/4 cup unsalted butter

1 1/2 cups sugar

1/2 cup light brown sugar

3 large eggs

1 tablespoon JUSTIN’S^® Chocolate Hazelnut & Almond Butter

1/4 cup avocado oil

1 tablespoon vanilla

1 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons cornstarch

1 1/2 cups cocoa powder

1 cup all-purpose flour

Icing:

3/4 cup JUSTIN’S^® Chocolate Hazelnut & Almond Butter

3 tablespoons coconut oil

Rainbow chip sprinkles

Preheat oven to 350 degrees F.
In a large microwave-safe bowl, combine the butter, sugar and brown sugar. Microwave 2 minutes, stir, then microwave for 30 more seconds. Stir until smooth and cool 2-3 minutes. Stir in the eggs, Chocolate Hazelnut & Almond Butter, avocado oil, vanilla, salt, baking soda, and cornstarch. Mix well, then stir in cocoa powder and flour until just combined.
Line a 9-inch by 13-inch pan with parchment paper. Pour batter into the prepared pan and smooth into an even layer.
Bake 24-26 minutes or until center appears set. Remove from oven and cool completely in pan.
To make the icing, combine the Chocolate Hazelnut & Almond Butter and coconut oil in a microwave-safe bowl. Microwave about 45 seconds or until melted and smooth. Stir until well combined.
Pour the melted icing over the brownies and smooth into an even layer with an offset spatula. Top with sprinkles and refrigerate at least 20 minutes, or until icing is set.
Slice into 18 pieces and enjoy! Store any leftovers in the refrigerator so the icing remains set.