In a large bowl whisk together the butter, warm water, and eggs. Add the dry ingredients and mix well. Pour into the baking dish.
In a small bowl stir together the topping ingredients. Drop dollops on top of the batter.
Bake for 35-40 minutes or until the entire brownie has puffed up and is no longer jiggly in the center.
Nutrition: this recipe makes 16 brownies. Each brownie has 3 NET carbs.Substitutions: you can swap the peanut butter for any of your favorite low carb nut butter or sunflower seed butter. To Freeze: wrap the brownies with tin foil or plastic wrap, then place inside of another freezer-safe container. They will last 2-3 months in the freezer. Place them in the fridge to thaw them before eating. Notes on Sweeteners: