By Jasmine -- @livelymeals
When I heard that the Wild Friends seasonal flavors were back, I was instantly excited. This time of the year is exciting anyway, (especially if you love food) because I feel like this is when people really start cooking. Everyone is always looking for a cozy meal or a tasty treat (or both) when it’s chilly outside. Seriously, what’s better than curling up on the couch with your favorite meal?!
For a lot of people fall instantly screams pumpkin spice. Don’t get me wrong, I love pumpkin spice. But I also love the fact that Wild Friends ventured out intto even more seasonal flavors. There’s pumpkin spice peanut butter, gingerbread peanut butter, and last but not least ..there’s sugar cookie peanut butter! Although I love all of the seasonal blends, the sugar cookie one is my absolute favorite.
For this brownie skillet, I simply incorporated some sugar cookie peanut butter into it. This is basically what happens when sugar cookies and brownies collide?? I’ll leave it up to your imagination.
1/3 cup melted butter or coconut oil (cooled)
1/3 cup sugar cookie peanut butter
2/3 cup coconut sugar
1 egg (room temperature)
½ cup nut milk
½ cup + 2 tbsp cocoa powder
1/3 cup arrowroot flour
¼ cup almond flour
¼ tsp baking soda
1/3 cup chocolate chips
¼ cup coconut cream
- Preheat oven to 350 F. Combine the melted butter and peanut butter, and coconut sugar until smooth (I used a whisk). Then add in the egg and mix until smooth. Then add in the nut milk and mix until smooth
- Add the remaining ingredients in and mix until all of the ingredients are combined. Don’t overmix!
- Bake for 23-27 minutes. The skillet is done when you can insert a toothpick and the center and it comes out clean or with a few crumbs on it.
- For the ganache: Melt the chocolate chips in the microwave using 30 second increments. Stir after each increment. After the chocolate is melted, stir in the coconut cream.