Peanut Butter Cream Cheese Fudge Brownies

For the Peanut Butter Cream Cheese Fudge Brownies:

Set oven to 350°F. Whisk all of the wet ingredients (eggs, 1/2 cup maple syrup, 1/2 cup coconut sugar, 1/3 cup olive oil) until smooth. Then add the dry ingredients (3/4 cup almond flour, 1/2 cup cacao powder, vanilla, sea salt) and stir until well combined and the batter is runny yet rich. Pour into a parchment paper lined brownie pan. Bake for 15-20 minutes! Remove from oven and let cool completely before icing.

For the Peanut Butter Cream Cheese Frosting:

Combine 1 container Kite Hill cream cheese, 1/4 cup peanut butter, 2 tablespoons maple syrup, and 2 tablespoons almond milk. Blend in a food processor or blender until thick yet a bit runny. (You can use more almond milk for a runnier texture; it will solidify in the fridge.) Ice the cooled brownies and let them set again in the fridge before slicing!