It’s hard to argue with brownies. They’re moist. They’re decadent. Perhaps most importantly of all, they’re insanely chocolatey. The best part, though, is that these tasty brownies are all of those things– but they’re also healthy!
Perfect for taking along on summer picnics, these brownies are as sweet as your best friend’s six month old. The ideal mixture of chocolate and peanut butter comes together to make a little party that’ll leave your taste buds dancing for hours.
This recipe incorporates a special fiber additive called polydextrose, which I buy on Netrition
for a few bucks. The only place I use polydextrose is in brownies because when you’re leaving out sugar, it really does lend a fudgy texture that is very hard to achieve without it. Polydextrose has just 12g non-fiber carbs per half cup, so it doesn’t lend much in the way of carbohydrates. If you don’t want to use polydextrose, simply increase the almond flour by a half cup. Your result won’t be as fudgy as it would be with it, but it’s still sure to be tasty.
Fudge Peanut Butter Brownies
- 3/4 C almond flour
- 1 T coconut flour
- 2/3 C pure cocoa
- 1/4 C polydextrose fiber
- 3/4 C Swerve (or granulated eyrthritol or xylitol)
- 2 egg whites
- 1/3 C heavy cream
- 3 T water
- 1/4 C coconut oil
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 4 oz (1/2 brick) cream cheese or neufchâtel cheese, softened
- 1 T butter, softened
- 2 T peanut butter, creamy (no sugar added)
- 2 T PB2 powdered peanut butter
- 1 T water
- 2 tsp. vanilla extract
- 1/2 C granulated xylitol (I used Ideal brand)
- 1/2 tsp. xanthan or guar gum
1. Preheat oven to 350 degrees.
2. In a large bowl, combine egg whites, cream, water, coconut oil, salt, baking powder, vanilla extract and Swerve. Beat on high speed until well mixed.
3. Add in almond flour, coconut flour, cocoa and polydextrose and beat on medium speed until smooth and creamy.
4. Pour batter into greased 9×9 inch square cake pan and bake on middle rack for 15-18 minutes or until a toothpick inserted into the middle comes out (mostly) clean. Cool completely before frosting.
1. In a medium bowl, beat together cream cheese, butter and, PB2 peanut butter until smooth and evenly mixed. Set aside.
2. In a small bowl, combine water, vanilla extract and xylitol. Stir well until xylitol gets completely mixed in and dissolved.
3. Mix xanthan gum into the water mixture. Keep stirring it until it begins to thicken a bit. The mixture should turn into a syrup.
4. Drizzle the syrup into the frosting mixture and beat on high for several minutes. The frosting will be soft but sturdy. It will set up more in the refrigerator, but it will hold at room temperature as well.
NUTRITION (1/12th recipe): 180 calories, 10 g carbs, 4 g fiber, (6 g net carbs), 15 g fat, 5 g protein