So this week I have been on a Pinterest frenzy. I did an excessive amount of pinning last Sunday and then crazy amount of cooking and baking all week this week!! So I will share all of my recipes that I did this week- starting with the PEANUT BUTTER CHOCOLATE CHIP “blonde” BROWNIES!!!!
Yes- they were in fact as divine as they sound. Double bonus?! They were low carb, a healthier option, and also gluten free, and technically somewhat paleo (if you’re into that).
I came across the recipe by way of a Buzzfeed post – the original recipe is from Peace + Love + Low Carb
I made this Tuesday night- for me baking on a weeknight is not something I make habit of. So that should tell you how easy this recipe was to make.
So here is what you need
-a lightly greased 8×8 baking pan
-1 cup Almond meal/flour (I got a bag of almond meal at Trader Joes, but varieties like Bobs Red Mill work too)
-1/2 cup peanut/nut butter
-1/2 tsp baking soda
-1/4 cup softened butter
-1/2 cup less of stevia (the original recipe recommended Swerve)
-2 large eggs
-1 tsp vanilla
-1/2 cup dark chocolate chips
So I made a few minor alterations from the original recipe- but none that should actually change the macros.
So I used almond butter instead of peanut butter, I did not have Swerve Sweetener (which is a sugar sub made from Oligosaccharides and Sugar Alcohols), so I did a little less than a 1/4 of stevia, and a little less than a 1/4 of Splenda. The original recipe also called for a little liquid stevia- I found this to be adequately sweet without adding in liquid stevia. The original recipe also called for 1/4 tsp salt- I did not add this (which will somewhat decrease the sodium content in the macros below).
So here is what you do make this delightful treat:
> Preheat your oven to 325 and grease your pan
> Mix flour and baking soda
> Beat 1/2 c nut butter, butter, and your sweetener
> As you’re mixing (you can either use a whisk or hand mixer- I did the hand mixer) add in the two eggs and vanilla
> Once smooth slowly incorporate the dry ingredients, continue to mix until all ingredients are incorporated – then stir in your chocolate chips.
> Transfer batter into your pan, and bake for about 15-20 minutes.
For “gooey-soft” brownies go more for 15, for firmer go more towards 20- use a toothpick to test for doneness. Let cool before cutting into them.
This recipe makes 16 bars
1 Serving is 1 Bar
Total Fat: 13 g
Protein: 5 g
Total Carb: 6 g
Fiber: 2 g
Sodium 148 mg*** (this is lower if you don’t use salt- which you really don’t need).
So as I said before- this is a great option for just about anyone – unless you have a nut/peanut allergy- then this recipe isn’t for you. But it’s low carb, and has a good balance of protein, you will notice a higher fat content- that is due to the almond flour and nut butter. If you select a cashew, or almond butter a majority of the fats you take in, will be healthy fats.
This recipe I guess would technically not be Paleo- due to the chocolate, however I could really care less about that- since it is essentially just another “diet”. However this is a pretty decent dessert option, and also great for people who can’t have gluten, or have issues with glycemic control- and elect to opt for a lower carb diet.
I hope everyone enjoys these as much as I did. They also received the high acclaim of “roommate approved”- so that should tell you something.