peanut butter brownie

method

• Mix peanut butter and agave syrup together and spread evenly into a lined medium sized baking tray.
• Melt butter and chocolate together over a saucepan of  boiling water.
• In a separate bowl whisk eggs and sugar until light and airy.
• Mix almonds with baking powder and fold through the eggs.
• Pour in the chocolate and butter.
• Finally, stir in the Glenisk 0% Fat Natural Irish Strained Protein Yogurt and mix well.
• Pour the entire mixture into the medium baking tray.
• Sprinkle the hazelnuts on top of the mix.
• Bake at 170°C for  30 minutes.
• Remove from oven and cool in fridge overnight.
• Serve with a dollop of Glenisk Organic Low Fat Vanilla yogurt.