Chocolate Peanut Butter Brownies Recipe

  • 0:20:00
  • 0:40:00
  • 1:00:00
24
Ingredients
  • 2 1/2
    cups
    all-purpose flour
  • 1/4
    tsp
    salt
  • 1/2
    tsp
    baking soda
  • 1/4
    cups
    unsweetened cocoa
  • 1/2
    cups
    honey
  • 1
    egg
  • 1
    tsp
    vanilla extract
  • 1/2
    cups
    vegetable oil
  • 4
    tbsp
    peanut butter (all natural, without sugar)
  • 1
    tbsp
    honey
  • 1/4
    cups
    water
Instructions

Preheat oven to 350 degrees. Line a baking pan with parchment paper and set aside. In a large bowl whisk together the flour, salt, baking soda, and cocoa. In a smaller bowl mix together the honey, egg, vanilla extract, and oil. Pour the wet mixture into the flour mixture and stir together until combined. It should be a thick chocolate batter. Using a spatula that's been spritzed with non-stick cooking spray or water, spread the batter into the parchment-lined pan. Smooth the top of the brownies with the spatula. Heat the peanut butter enough to soften and mix in the last tbsp of honey. Spread the peanut butter and honey mixture across the top or mix in with the brownie batter. Place in the oven and bake for 12-14 minutes until the brownies have risen and formed a crispy brown crust along the sides of a the pan, and a toothpick inserted in the middle comes out with only a few crumbs. Allow to cool for at least 30-40 minutes. These brownies will be a bit gooey right out of the oven and need to set. Once cooled, slice the brownies with sharp, non-serrated knife. While they are delicious warm, they are also really good after being allowed to cool & set in the fridge overnight.

By: Insp. by http://www.simplysugarandglutenfree.com/double-chocolate-peanut-butter-brownies/

Published on 09/03/2013

Recipe Nutrition Information

  • 99.90g Water (WATER)
  • 82.40g Carbohydrate, by difference (CHOCDF)
  • 5.0g Fiber, total dietary (FIBTG)
  • 5.092g Glutamic acid (GLU_G)
  • 1.408g Proline (PRO_G)
  • 304g Energy (ENERC_KCAL)
  • 1272g Energy (ENERC_KJ)
  • 3g Calcium, Ca (CA)
  • 1.74g Iron, Fe (FE)
  • 1g Magnesium, Mg (MG)
  • 4g Phosphorus, P (P)
  • 52g Potassium, K (K)
  • 5g Sodium, Na (nan)
  • 22.21g Protein (PROCNT)
  • 13.112g Niacin (NIA)
  • 2g Folate, total (FOL)
  • 154g Folic acid (FOLAC)
  • 2g Folate, food (FOLFD)
  • 2g Folate, DFE (FOLDFE)
  • 2.89g Ash (ASH)
  • 25.8g Fluoride, F (FLD)
  • 4.741g 16:0 (F16D0)
  • 2.181g 18:0 (F18D0)
  • 25.941g Fatty acids, total monounsaturated (FAMS)
  • 24.812g 18:1 undifferentiated (F18D1)
  • 82.12g Sugars, total (SUGAR)
  • 1.546g Leucine (LEU_G)
  • 1.177g Valine (VAL_G)
  • 2.768g Arginine (ARG_G)
  • 3.054g Aspartic acid (ASP_G)
  • 230g Caffeine (CAFFN)
  • 2057g Theobromine (THEBRN)
  • 2.51g Zinc, Zn (ZN)
  • 3.788g Copper, Cu (CU)
  • 1.665g Manganese, Mn (MN)
  • 4.1g Selenium, Se (SE)
  • 2.2g Choline, total (CHOLN)
  • 503g Lutein + zeaxanthin (LUT+ZEA)
  • 51.36g Total lipid (fat) (FAT)
  • 183.9g Vitamin K (phylloquinone) (VITK1)
  • 10.325g Fatty acids, total saturated (FASAT)
  • 35.75g Glucose (dextrose) (GLUS)
  • 40.94g Fructose (FRUS)
  • 1.44g Maltose (MALS)
  • 3.10g Galactose (GALS)
  • 1.7g Betaine (BETN)
  • 24.768g 18:1 c (F18D1C)
  • 12.535g Fatty acids, total polyunsaturated (FAPU)
  • 12.264g 18:2 undifferentiated (F18D2)
  • 12.215g 18:2 n-6 c,c (F18D2CN6)
  • 372g Cholesterol (CHOLE)
  • 1.137g Pantothenic acid (PANTAC)
  • 160g Vitamin A, RAE (VITA_RAE)
  • 160g Retinol (RETOL)
  • 9g Cryptoxanthin, beta (CRYPX)
  • 540g Vitamin A, IU (VITA_IU)
  • 9.10g Vitamin E (alpha-tocopherol) (TOCPHA)
  • 2.0g Vitamin D (D2 + D3) (VITD)
  • 2.0g Vitamin D3 (cholecalciferol) (CHOCAL)
  • 82g Vitamin D (VITD)
  • 34.4g Alcohol, ethyl (ALC)
  • 5.136g 18:3 undifferentiated (F18D3)
  • 1.703g 22:0 (F22D0)
  • 10.25g Sucrose (SUCS)
  • 1.202g Phenylalanine (PHE_G)
  • 1.437g Glycine (GLY_G)
  • 1.481g Serine (SER_G)
  • 3.56g Starch (STARCH)
  • 7.62g Tocopherol, gamma (TOCPHG)