Serve Fresh: Enjoy warm with a scoop of vanilla ice cream or a glass of cold milk.
Store Properly: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze for Later: Wrap individual brownies tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Variants:
Double Chocolate: Add 1/4 cup of dark chocolate chunks to the brownie batter for an extra chocolatey punch.
Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
Vegan-Friendly: Replace eggs with flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water per egg) and butter with coconut oil.
FAQ:
Q: Can I use a different nut butter?
A: Absolutely! Almond butter, cashew butter, or even sunflower seed butter work beautifully.
Q: How do I make these brownies extra fudgy?
A: Slightly underbake them, so the center stays gooey and moist. The brownies will set as they cool.
Q: Can I use regular sugar instead of a natural sweetener?
A: Yes, substitute the sweetener with granulated sugar in the same amount.
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