Flourless Peanut Butter Brownies

I’ve generally been of the opinion that if you want dessert, just eat dessert.  But recently, I’ve been interested in trying out healthier dessert options, because it sounds sort of fun.  So to get started on that track I turned to Pinterest.

I can’t really take credit for this recipe.  I made a few changes to the original but for the most part, I need to give credit where credit is due (aka thanks Skinny Taste).  I’m still learning the ropes of healthy baking (which I used to do all the time, but apparently have completely forgotten), so I’m relying on some awesome recipes out there.

Now that I’ve tried a few successful ones, I can start experimenting with my own concoctions.

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Sometimes when I look at healthy recipes, I worry the finished product is going to be gross.  Don’t lie. I know you worry about this too.

The reality is we need to adjust our expectations.  Most of the time, a recipe that includes no butter and sugar and calls itself dessert will NOT be the same as a traditional dessert recipe.  So if you’re looking to make these brownies and expecting the gooey, chewy deliciousness of Ghiradelli Box Mix, you will be disappointed.

(Side note: These Caramel Pretzel Brownies will not disappoint)

These Flourless Peanut Butter Brownies are tasty, but let’s be real.  They’re not like those awesome and chewy box mix brownies.  The texture is more spongey. That said, they’re pretty great considering they are completely flourless and low in sugar.   If you’re wondering about the nutrition for 1 piece (and I cut this into 12 pieces), each serving is under 100 calories and has 5g of protein and 9g of sugar.

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I found this idea of using powdered peanut butter instead of flour and thought it was perfect since Peanut Butter & Co. sent me some of their new Mighty Nut Powdered Peanut Butter to try.   Why hadn’t I thought of that before?  I’ll definitely be giving this a try again and making new recipes with powdered peanut butter.

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Flourless Peanut Butter Brownies

adapted from Skinny Taste

1 egg
1 egg white
1 cup chocolate powdered peanut butter (I used Chocolate Mighty Nut)
1/2 cup cocoa powder
1 tsp baking soda
1/2 cup + 1 tbsp coffee (or water)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup chocolate chips

Pre-heat oven to 325F.  Grease and line a 9×9 inch square pan with parchment paper. Set aside.

In a medium bowl, beat together egg and egg white.  Add powdered peanut butter, cocoa powder, baking and start to mix in.  Add water, maple syrup and vanilla extract and mix until combined.  Fold in chocolate chips.  Spread batter into prepared pan.  The batter will be thick, mine didn’t actually fill the whole 9×9 inch pan, but it worked.

Bake 25 minutes.  Allow to cool completely and cut into 12 squares.  Serve and enjoy!

FlourlessPBBrownies1I was pretty surprised at how tasty these were.  I’m not sure if it’s because it was the first dessert I had in about a week or if they really were good.  I’m going to give some to some friends later to see if they think they’re awesome too.  Remember, it’s all about expectations right?

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The other expectation is that you enjoy these while binge-watching House of Cards on Netflix.  I finally got around to season 3 and destroyed it this weekend while Jesse was away backpacking.

How was your weekend? Do you love healthy desserts or prefer to stick to regular ones in moderation?

 

 

 

 

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Caramel Pretzel Brownies

I have a tendency to under-cook things.  It’s a bad habit, but to me, over-cooked anything is disgusting.

Who likes a soggy vegetable? (Other than Italians who seem to overcook ALL their vegetables… or maybe that was just FAO)  I like mine to have a bit of a crunch still.

Overcook your Thanksgiving turkey… Not delicious.

Steak well-done.  My dad likes to say it’s like the sole of a shoe.

Brownies are really no different.

I am of the firm belief that all brownies should always be a little undercooked.  If you’re in the brownie’s fully cooked camp.  We can’t be friends.  Sorry.

I really would like to find a middle ground, but no.  I can’t.  Slightly undercooked brownies are amazing.

Want to know what’s even better?

Slightly undercooked brownies with caramel in the middle and pretzels on top.


No words.


Caramel Pretzel Brownies

For Brownies:
4 Squares Bakers Unsweetend Chocolate
1 1/2 sticks of butter
2 cups sugar
3 eggs
1 cup flour
handful of pretzel sticks

For Caramel:

1 cup sugar
4 tbsp butter
1/4 cup heavy cream
pinch of salt

Preheat oven to 350F.

While the oven heats, make the caramel.  Heat the sugar in a saucepan until the sugar melts and turns golden.  Remove from heat, stir in butter and add pinch of salt, once butter is incorporated, stream in cream while stirring.  Once well combined, set aside to cool slightly.

In the meantime, make the brownie batter.  In a pan, melt together butter and chocolate.  In a mixing bowl, combine sugar and eggs.  Once the butter and chocolate have melted together, stream into sugar/egg combo while stirring.  Stir in flour until just combined.

Pour half the batter into a greased 9×13 baking dish (or line with parchment paper, which is what I did, and I used 2 9×9-inch pans).  Then drizzle caramel over first half of the batter.  If your caramel cooled too much and got sorta firm, you can reheat it a tiny bit.  Then pour the rest of the batter over the caramel.  Arrange pretzels on top.  Bake approximately 30 minutes or until it no longer jiggles in the center (it might take a little longer, but not sure).  But remember, the goal is a slightly undercooked center.

This will yield, amazingly fudgy, dense, delicious brownies.  They’re not super thick, but trust me, they more than make up for it in flavor.

So actually when I made these, I made two kinds.  Caramel and Peanut Butter.


So if you’d like, you can use peanut butter instead of caramel.

Both are delicious, the caramel was just extra delicious.

See the caramel in there? (hint: look to the left!)

Divine.

They’re gooey, sweet, salty,  and most importantly slightly undercooked all in one perfect little square.

I’m pretty sure that means they’ll make the perfect treat any time.