Healthy Peanut Butter Brownies with Peanut Butter Chips

My kitchen is a healthy dessert factory!  I have been baking cookies, brownies, blondies and cakes like a crazy woman.  My oven has not had a days rest in over two weeks.  It feels natural to preheat the oven to 350 and whip out my baking pans…  on a daily basis…  oh, how I wish this was my job.

Unlike gluten free cakes, gluten free brownies don’t really have room for a warped or sunken center, and it doesn’t need a light and fluffy texture.  A dense texture and super rich flavor is what you want in a brownie.

Healthy Peanut Butter Brownies with Peanut Butter Chips
These incredibly fudgy brownies are packed with both chocolate and peanut butter flavor, thanks to using two cocoa powders and two sources of peanuts.

Peanut Butter Brownies with Peanut Butter Chips

Yield: 9 brownies

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways.
  2. In a medium-sized bowl, whisk together the peanut flour, oat flour, both cocoa powders, baking powder and xanthan gum.
  3. In a large stand mixer bowl with beater attachment, add the egg, erythritol, applesauce, almond milk, stevia and salt. Mix on medium-low speed until combined.
  4. Add the dry to wet one spoonful at a time. Whip the batter on high speed for ~30 seconds.
  5. Pour batter into the prepared pan, spread to the edges and flatten the surface. Bake for ~30 minutes, or until surface is firm. Transfer brownies to a wire cooling rack and slice when completely cool.

Notes

This recipe is: sugar free, high fiber, high protein, gluten free!

http://dessertswithbenefits.com/peanut-butter-brownies-with-peanut-butter-chips/

Healthy Dessert Blog

For a large brownie, 200 calories and 8g of fat is on the low side (for a Little Debbie brownie that is half the size of mine, you will find 270 calories and 13g of fat).  Not to mention, my brownies have 6g of fiber, no added sugar and 14g of protein!
Healthy Peanut Butter Brownies with Peanut Butter Chips

Labels: Applesauce, Bars-Blondies-and-Brownies, Chocolate, Eggs, Erythritol, Gluten-Free, High-Fiber, High-Protein, Nutrition-Label, Oat-Flour, Peanut-Butter, Peanut-Flour, Sugar-Free

Comments (10)

  1. Natalie: February 4, 2013

    These look fantastic!

  2. Denise & Laura: February 5, 2013

    I am for sure going to have to try this recipe out. I’ve made simple black bean brownies but these ones look so good!

  3. Denise & Laura: February 5, 2013

    I am for sure going to have to make these. I’ve made simple black bean gluten free brownies which were good, but these ones look so delicious!

  4. These brownies look fantastic! I have a bag of peanut flour that has been feeling quite neglected lately, so I’ll have to give these a try. Hopefully a flax/chia egg will work for a vegan variation!

  5. Kayle (The Cooking Actress): February 6, 2013

    That’s it. I demand you come to NYC and spend all your time baking me delicious and healthy treats!

  6. Nikki: February 8, 2013

    What else can you use instead of Truvia? Check out Bruce Bradley’s blog. It appears that Truvia is nowhere near natural. He has a very interesting article on it. Great recipe. Look forward to your response.

  7. Nikki: February 8, 2013

    Oops- wrong recipe! I think it was your chocolate brownie that used 10 packets of Truvia.

  8. dessertswithbenefits: February 9, 2013

    Hi Nikki, you can use any other packeted sweetener you like (I also like stevia packets). Truvia is in fact natural… it may not be raw or unprocessed, but it is natural. Plus, it is a much better choice than Splenda, Sweet n Low, Equal, aspartame, etc. Hope you like the chocolate pb protein bar recipe!

  9. Liz: March 26, 2014

    Can you use anything in place of oat flour? Could you just use more peanut flour?
    These look great!

  10. dessertswithbenefits: March 26, 2014

    Liz-
    I haven’t tried this recipe without the Oat Flour, but I’m sure some extra Peanut Flour will work just fine. I find Peanut Flour to be slightly more absorbent than Oat Flour, so I would start out using 210g (1+3/4 cups) Peanut Flour rather than 2+1/4 cups. If the batter is too wet, then add another 1/4 cup, and then another 1/4 cup only if you feel it needs it.
    I definitely want to try this out now! The extra peanut flour will definitely add a stronger peanut butter flavor :)
    -Jess

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