Combine the cake mix and the three eggs, and beat on high in a mixing bowl until a thick smooth batter has formed.
Wet your hands, and press the batter into an even layer in the bottom of a well greased 9x9 baking pan.
Bake for 20 minutes, or until cooked through completely.
Let the brownie base cool to room temperature.
Combine all of the ingredients for the Butterfinger creamy topping except the chopped peanuts, and blend on high until smooth and creamy.
Fold the chopped peanuts into the creamy topping, and spread in an even layer over the top of the brownie base.
Freeze the fat bomb mixture for 1 hour.
Combine the Lily’s baking chips and the coconut oil in a microwave safe bowl, and heat at 30 second intervals until the chocolate is completely melted. Stir to combine.
Drizzle the chocolate mixture over the top of the Butterfinger brownie fat bombs, and return to the freezer for 15 minutes to allow the chocolate to set.
Slice into 20 evenly sized fat bomb bites and serve.
Net Carbs: 4
Keyword low carb fat bombs, no sugar fat bombs
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