Healthy Peanut Butter Brownies
by: claire cary
These fudgy healthy brownies are swirl with peanut butter, refined sugar free, paleo friendly and so easy to make. They're made with almond flour and coconut sugar for a dessert you can feel good about eating!
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16
Ingredients
- 2 eggs room temperature
- ¾ cup coconut sugar
- 2 teaspoons vanilla
- 4 ounces semi-sweet chocolate chips ounces by weight, not volume
- ¼ cup coconut oil 50 grams
- ⅓ cup creamy unsalted peanut butter plus more for topping
- ¾ cup almond flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ⅓ cup chocolate chips optional for mixing
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line an 8 inch baking pan with parchment paper and set aside.
- Cream together the sugar and room temperature eggs with an electric mixer for 1 minute.
- In a small bowl, combine the coconut oil and chocolate. Melt in the microwave using 30 second increments, stirring between each until melted.
- Once done, beat in with the eggs, sugar and vanilla.
- Beat in the peanut butter.
- Sift in the almond flour, cocoa powder and salt.
- Fold together until combined. Fold in the chocolate chips if using.
- Add to the prepared pan and spread evenly. Add a few dollops of peanut butter on top and swirl with a knife or chopstick.
- Add to the oven and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before slicing, then enjoy!
Notes
If you're using salted peanut butter, decrease the salt to 1/8 teaspoon or omit entirely.
I have not tested this recipe with an egg-replacer, but I do imagine flax eggs would work. The brownies will be a bit denser than with actual eggs, but the flavor will still be delicious. Just mix 2 tbsp of ground flax seeds with 6 tbsp of water. let sit until thick, then add to the recipe as usual.
Serving: 1brownie / Calories: 168kcal / Carbohydrates: 13g / Protein: 4g / Fat: 12g / Saturated Fat: 6g / Trans Fat: 1g / Fiber: 2g / Sugar: 8g
