Feb 4, 2013
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.
These incredibly fudgy brownies are packed with both chocolate and peanut butter flavor, thanks to using two cocoa powders and two sources of peanuts.
Healthy Peanut Butter Brownies with Peanut Butter Chips (sugar free, gluten free)
- Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways.
- In a medium-sized bowl, whisk together the peanut flour, oat flour, both cocoa powders, baking powder and xanthan gum.
- 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.
- Add the dry to wet one spoonful at a time. Whip the batter on high speed for ~30 seconds.
- 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.
This recipe is: sugar free, high fiber, high protein, gluten free!
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!