Peanut Butter Brownies
Photo: Maya Visnyei
By Marianne Wren
Makes: 12 brownies
Hands-on time: 15 minutes
Total time: 30 minutes (plus cooling time)
- Olive oil cooking spray
- 4 oz dark chocolate (70% cocoa or greater)
- 3 tbsp organic unsalted butter
- 2 large eggs, room temperature
- 1/3 cup organic evaporated cane juice (TRY: Florida Crystals Organic Cane Sugar)
- 1 tsp pure vanilla extract
- 1/3 cup light spelt flour
- 2 tbsp unsweetened cocoa powder
- 3 tbsp natural unsalted smooth peanut butter, room temperature
- Preheat oven to 350°F. Mist an 8-inch square baking dish with cooking spray and line with parchment paper, leaving 2 inches hanging over 2 opposing sides.
- In a large microwave-safe bowl, combine chocolate and butter. Microwave on 50% power (low) for 30 seconds. Stir and cook for 30 more seconds; repeat until chocolate and butter melt, being careful not to overcook. (Alternatively, bring a pot of water to a very gentle simmer; place a stainless steel bowl over pot and add chocolate and butter to bowl. Cook, stirring, until melted, 2 to 3 minutes.)
- Stir in eggs, cane juice and vanilla until combined. Add flour and cocoa powder and stir until just incorporated and no white streaks remain; do not over-mix.
- Pour into baking dish, spreading evenly with a rubber spatula. Working in small dollops, dot surface of batter with peanut butter. With a butter knife, swirl peanut butter through batter.
- Bake until a toothpick comes out with only a few crumbs when inserted in center, 15 to 18 minutes. Transfer to a wire rack and let cool completely, about 20 minutes. Remove brownies from dish by lifting parchment paper. Slice into 12 pieces.
Nutrients per serving (2 x 2 1/2-inch brownie): Calories: 153, Total Fat: 10 g, Sat. Fat: 5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0 g, Carbs: 14 g, Fiber: 2 g, Sugars: 8 g, Protein: 3 g, Sodium: 14 mg, Cholesterol: 43 mg