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

  • 56.64g Water (WATER)
  • 3.70g Ash (ASH)
  • 17.30g Carbohydrate, by difference (CHOCDF)
  • 6.4g Fiber, total dietary (FIBTG)
  • 16.045g Fatty acids, total polyunsaturated (FAPU)
  • 15.698g 18:2 undifferentiated (F18D2)
  • 1.116g Isoleucine (ILE_G)
  • 1.979g Leucine (LEU_G)
  • 1.539g Phenylalanine (PHE_G)
  • 1.001g Valine (VAL_G)
  • 3.543g Arginine (ARG_G)
  • 1.172g Alanine (ALA_G)
  • 3.909g Aspartic acid (ASP_G)
  • 6.518g Glutamic acid (GLU_G)
  • 1.839g Glycine (GLY_G)
  • 1.802g Proline (PRO_G)
  • 1.896g Serine (SER_G)
  • 64g Energy (ENERC_KCAL)
  • 267g Energy (ENERC_KJ)
  • 2g Calcium, Ca (CA)
  • 2.23g Iron, Fe (FE)
  • 1g Magnesium, Mg (MG)
  • 1g Phosphorus, P (P)
  • 11g Potassium, K (K)
  • 3g Sodium, Na (nan)
  • 3.21g Zinc, Zn (ZN)
  • 28.43g Protein (PROCNT)
  • 2.131g Manganese, Mn (MN)
  • 2.453g Thiamin (THIA)
  • 1.544g Riboflavin (RIBF)
  • 16.783g Niacin (NIA)
  • 1.455g Pantothenic acid (PANTAC)
  • 111g Folate, total (FOL)
  • 481g Folic acid (FOLAC)
  • 111g Folate, food (FOLFD)
  • 111g Folate, DFE (FOLDFE)
  • 65.74g Total lipid (fat) (FAT)
  • 49g Caffeine (CAFFN)
  • 442g Theobromine (THEBRN)
  • 5.2g Selenium, Se (SE)
  • 80.6g Choline, total (CHOLN)
  • 8g Lutein + zeaxanthin (LUT+ZEA)
  • 13.216g Fatty acids, total saturated (FASAT)
  • 17.25g Sugars, total (SUGAR)
  • 13.12g Sucrose (SUCS)
  • 7.51g Glucose (dextrose) (GLUS)
  • 8.60g Fructose (FRUS)
  • 2.44g Maltose (MALS)
  • 5.25g Galactose (GALS)
  • 14.6g Fluoride, F (FLD)
  • 1.0g Betaine (BETN)
  • 1.4g Alcohol, ethyl (ALC)
  • 6.068g 16:0 (F16D0)
  • 2.792g 18:0 (F18D0)
  • 33.204g Fatty acids, total monounsaturated (FAMS)
  • 31.759g 18:1 undifferentiated (F18D1)
  • 5.598g 18:3 undifferentiated (F18D3)
  • 11.65g Vitamin E (alpha-tocopherol) (TOCPHA)
  • 200.5g Vitamin K (phylloquinone) (VITK1)
  • 2.180g 22:0 (F22D0)
  • 31.703g 18:1 c (F18D1C)
  • 15.635g 18:2 n-6 c,c (F18D2CN6)
  • 1.061g Tyrosine (TYR_G)
  • 4.56g Starch (STARCH)
  • 9.75g Tocopherol, gamma (TOCPHG)