Rocky Path Brownies

Preheat oven to 350 F. Line a 9 x 13 baking dish with foil (if you let the foil hang over two ends of the pan, you can use it as a handle to remove the brownies from the pan when done) and spray foil with baking spray. Set aside.

In a large mixing bowl add flours, sugar, baking soda and salt. Mix and set aside.

In a saucepan combine 1/2 cup peanut butter, yogurt, banana, water, and cocoa powder. Over medium heat constantly stir mixture until it boils. Once it boils remove pan from heat and stir it into the dry ingredients. Mix well.

Then add in eggs, buttermilk and vanilla. Mix well again. Batter will be thin. Lastly, add in 3/4 cup chocolate chips.

Pour batter into the prepared pan. Bake 20-25 minutes or until a toothpick inserted in the center of the brownies comes out clean. Remove from oven.

Meanwhile, in a small saucepan make the chocolate peanut butter topper. Add 1 cup peanut butter and 1/3 cup chocolate chips into a saucepan. Stir over low heat until mixture is melted. Pour over hot brownies. Let brownies cool on a wire rack at least 30 minutes. Then top with almonds.

Store in fridge if you’d like them to firm up a bit.

Enjoy.