Fudgey peanut butter brownies with a veggie twist!
In your mixing bowl, stir together the flaxseed and the water. Let it sit for 15 minutes.
Preheat your oven to 350 degrees F. Grease a 9x5 loaf pan and set aside.
After the 15 minutes, whisk together the flax egg with the peanut butter, coconut oil and coconut sugar until light and fluffy. About 2 minutes.
Fold in the rest of the ingredients except for the chocolate bar and beet powder. The batter will be REAL thick!
Pour the batter into your prepared baking pan and press it down with your hands or a spatula to form an even layer.
In a small bowl- stir together a couple tbsp of pb (2-3) with the 2 tsp of beet powder. Drop dollops of the mixture onto the brownies batter and swirl it around to combine it will the batter.
Bake for 30 minutes before letting is cool COMPLETELY in the pan- yes, wait the hour and thank me.
Cut into square and share... or don't!