Chocolate and peanut butter…the world’s most wonderful combination. I am not leaving that open for debate; that is just the way it is.
Brownies are such a wonderful treat, as is peanut butter. However, they are often best consumed in limited quantities…unless they receive a Bottomless Stomach treatment. For those of you plate lickers who refuse to stop after the first one, two, or three brownies, this recipe is most definitely for you!
Just like many of my other dessert recipes, these brownies include beans instead of oil or butter to keep the calories low and the volume high. In order to do the same for the rich, velvety peanut butter icing, peanut powder is used instead of traditional peanut butter.
I find the best way to achieve a full-bodied yet balanced chocolate flavor is to use a combination of natural cocoa and alkalized baking cocoa. Adding a bit of instant coffee also accentuates the richness.
As these divine brownies are low in sugar and provide a significant source of fiber and protein, eating the entire batch at once will lead to pure, satisfying bliss without regret.
If you do care to argue over whether chocolate and peanut butter is indeed the world’s greatest combination (for reasons I cannot fathomably imagine), perhaps you can at least agree that this epic combination of dessert and contentment is marvelous.
Chocolate Peanut Butter Brownies
Makes: 9 brownies
Equipment: 7-8 inch square pan; aluminum foil; cooking spray; small food processor or immersion blender; electric mixer; plastic wrap
1/2 cup (150 grams) granular erythritol
1/4 cup (28 grams) coconut flour
2 1/2 tablespoons (18 grams) natural cocoa powder
2 1/2 tablespoons (18 grams) dutch-process cocoa powder
1 1/2 tablespoons (10 grams) rice protein powder
3 tablespoons (18 grams) acacia fiber
2 tablespoons (10 grams) psyllium husks
1/2 teaspoon glucomannan powder
1/8 teaspoon baking powder
1/8 teaspoon salt
Scant cup (140 grams) cooked small red beans (see notes)
1/2 cup egg whites
1/4 cup almond milk
1 tablespoon instant coffee dissolved in 1 tablespoon water
1 teaspoon vanilla extract
1/2 teaspoon chocolate extract
40 drops liquid stevia
1/4 cup (50 grams) powdered erythritol (see notes)
4 tablespoons (24 grams) peanut powder
1/4 teaspoon glucomannan powder
2 tablespoons (plus more as needed) almond milk
1/4 teaspoon vanilla extract
For the brownies, combine the erythritol, coconut flour, cocoa powders, rice protein, acacia fiber, psyllium husks, glucomannan, baking powder, and salt in a large bowl; whisk together and set aside.
Prepare the pan by lining with foil and coating it with cooking spray; set aside. Preheat the oven to 350°.
In a food processor (or separate bowl if using an immersion blender), combine the beans, egg whites, almond milk, instant coffee mixture, vanilla extract, chocolate extract, and stevia; blend thoroughly.
Add the blended wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until combined.
Empty the batter into prepared pan and place on the middle oven rack. Bake until a toothpick inserted in the center comes out with moist crumbs and the edges have just begun to separate from the sides of the pan (approximately 45 minutes). Remove from the oven and place on a wire rack to cool. When the pan is cool enough to touch, cover the top of the brownies with plastic wrap to avoid excess drying; continue to cool for approximately one hour.
For the icing, combine the powdered erythritol, powdered peanut butter, and glucomannan in a small bowl; whisk together. Add the almond milk and vanilla extract and continue whisking until the mixture is smooth. Add more milk if needed to achieve a fairly thick, yet spreadable consistency.
Once the brownies have cooled, carefully lift from the pan by the edges of the foil and transfer to a large plate. Spread the icing evenly over the top; cut into pieces if desired, but make sure you eat all of them.
- Any other mild-flavored beans such as pinto or great northern can be substituted. If using canned beans, look for no added salt or drain and rinse thoroughly. You can also cook your own beans to avoid excess sodium.
- If you can only find granular erythritol, you can easily make a powdered version yourself.
Per entire batch – 464 calories (95 from fat); 11g total fat (4g saturated fat); 0mg cholesterol; 672mg sodium; 168mg potassium; 103g total carbohydrate (74g dietary fiber, 6g sugar, 29g net carbs); 50g protein; Bonus: Calcium (13% dv); Iron (146% dv)
Nutritional information provided by caloriecount.com