½ cup (120g) JUSTIN’S® Chocolate Hazelnut Almond Butter
½ cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 tsp (5g) vanilla extract
⅓ cup (30g) unsweetened cocoa powder
½ cup (60g) all-purpose flour
¼ tsp salt (2g)
Ganache:
⅓ cup (80g) heavy whipping cream
2 oz (57g) semi sweet chocolate
1 tbsp (14g) butter
DIRECTIONS
What to do:
Preheat the oven to 175°C (350°F). Line an 8×8 pan with parchment paper.
In a large mixing bowl, using a hand whisk, whisk together the JUSTIN’S® Chocolate Hazelnut Almond Butter, melted unsalted butter, and granulated sugar until smooth and well combined.
Add the eggs and vanilla extract, then whisk until the mixture is thick and glossy.
In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt. Mix until combined.
I switch to a rubber spatula at this point. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour brownie batter into prepared pan. Bake for 20-25 minutes, the edges should be set.
Let the brownies cool. And while those cool, work on your ganache.
Place chocolate and butter in a medium bowl, set to side. Place heavy whipping cream in a heatproof bowl and microwave for 20-30 seconds. Pour over butter and chocolate. Let the mixture set for 1-2 minutes then stir. Continue stirring until mixture is smooth and glossy.
Pour over cooled brownies. Top with sprinkles! Enjoy! Brownies can be stored at room temp for 2-3 days.
The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.
Oats are heart healthy and fiber rich so why aren’t you eating more of them? Is it because you haven’t found this recipe yet? Well, here you go. Vanilla Sweet Cream Berry Oatmeal is here to bring you some happy.
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
½ cup (120g) JUSTIN’S® Chocolate Hazelnut Almond Butter
½ cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 tsp (5g) vanilla extract
⅓ cup (30g) unsweetened cocoa powder
½ cup (60g) all-purpose flour
¼ tsp salt (2g)
Ganache:
⅓ cup (80g) heavy whipping cream
2 oz (57g) semi sweet chocolate
1 tbsp (14g) butter
DIRECTIONS
What to do:
Preheat the oven to 175°C (350°F). Line an 8×8 pan with parchment paper.
In a large mixing bowl, using a hand whisk, whisk together the JUSTIN’S® Chocolate Hazelnut Almond Butter, melted unsalted butter, and granulated sugar until smooth and well combined.
Add the eggs and vanilla extract, then whisk until the mixture is thick and glossy.
In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt. Mix until combined.
I switch to a rubber spatula at this point. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour brownie batter into prepared pan. Bake for 20-25 minutes, the edges should be set.
Let the brownies cool. And while those cool, work on your ganache.
Place chocolate and butter in a medium bowl, set to side. Place heavy whipping cream in a heatproof bowl and microwave for 20-30 seconds. Pour over butter and chocolate. Let the mixture set for 1-2 minutes then stir. Continue stirring until mixture is smooth and glossy.
Pour over cooled brownies. Top with sprinkles! Enjoy! Brownies can be stored at room temp for 2-3 days.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!
