1/3 cup oil
1 Tbs water
8 oz cream cheese, room temperature
3/4 cup powdered sugar, plus 2 Tbs, divided
1 cup Justin's Honey Almond Butter
1 cup heavy cream
1 tsp vanilla extract
For the topping:
1/4 cup semi sweet chocolate chips, melted
Preheat oven to 325 degrees and spray an 8x8 baking pan with non-stick cooking spray.
Whisk eggs in a medium bowl. Add oil and water, then whisk until well blended. Add the brownie mix and stir until combined; batter will be thick.
Pour batter into pan and spread evenly. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely, then slice into 12 brownies. Spray a muffin pan with non-stick cooking spray. Using your fingers, gently and evenly press each brownie along the bottom and up the sides of each muffin well, forming a crust.
For the filling:
In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar and almond butter until light and fluffy, about 2 minutes.
In a separate bowl, use an electric hand mixer to whip the heavy cream. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract. Whip until stiff peaks form. Gently fold the whipped cream into the almond butter mixture.
Spoon almond butter mixture into the prepared brownie pie crust shells, filling each to just below the top of the crust. Cover lightly with plastic wrap and freeze for 3 hours.
In a microwave safe bowl, melt the chocolate chips, heating in 30 second increments until smooth. Use a spoon or fork to drizzle with melted chocolate. Serve frozen or refrigerated.