4.5 ounces 70% dark chocolate
1/4 cup MILD MTOO Ultra Premium Extra Virgin Olive Oil
3 eggs
2/3 cup sugar
1 cup almond flour
1/4 cup cocoa powder
1/4 tsp salt
1/2 cup Linzer Cookie Cashew & Almond Butter (or nut butter of choice!)
1/2 cup chocolate chips (optional)
On a sheet of parchment paper, pipe hearts (or shape of your choice) with nut butter. We just scooped 1/2 cup nut butter into a sandwich bag and cut a small hole in one corner of the bag to act as our piping bag.
Freeze nut butter shapes for at least 30 minutes - 1 hour, or while preparing brownie batter.
Preheat oven to 350 degrees Fahrenheit.
Chop the dark chocolate into small pieces in a heatproof bowl.
Microwave on 30-second increments until melted. Whisk in olive oil until blended.
In a large bowl, whisk sugar and eggs with until well-combined and the mixture becomes lighter and fluffy, about 5 minutes.
Add melted chocolate mixture and whisk until combined.
Sift almond flour, cocoa powder, and salt through a fine mesh sieve into the chocolate mixture.
Fold the dry ingredients into the chocolate-egg-sugar mixture until well combined.
Fold chocolate chips, if using, into the brownie batter.
Pour the batter into a parchment-lined 8x8 inch baking pan and spread evenly.
Remove nut butter shapes from the freezer, peel off the parchment, and place evenly throughout the top of the brownie batter.
Cook for 18 - 20 minutes or until a toothpick inserted comes out fudgy but mostly clean.
Cool and enjoy!