Wednesday, September 7, 2016

Back to School, Back to Baking: Healthier Chocolate Peanut Butter Brownies

Although my youngest child just started her sophomore year of college, I am conditioned to start baking at the beginning of school. Back to school means bake sales and PTA fundraisers, cooler temperatures that allow for baking (hello 90 degrees tomorrow in New York City) and the Jewish holidays, when we host a few dinners and need to have a stock of baked goods on hand.

We also have trips to see our middle daughter's first apartment in Washington, DC and another to Minneapolis for Parents' Weekend.

Mixing in the peanuts
Since we are a peanut butter and chocolate loving family, I decided to bake a simple batch of brownies, but with a healthier twist. I took some butter out of my brownie recipe and replaced it with natural peanut butter (I love the 365 organic natural peanut butter from Whole Foods) and used organic whole wheat flour instead of white flour.

I also used raw cane sugar from The Real Co; it's organic and non-GMO verified. With cage-free organic eggs and a Misto olive oil sprayer for greasing the pan, I reduced most of the chemicals in the  brownies, though I couldn't find organic unsweetened chocolate and had to use Ghirardelli.

Healthier Chocolate Peanut Butter Brownies

  • 4 ounces unsweetened chocolate
  • 1 stick unsalted butter
  • 1/2 C natural (no sugar added) peanut butter
  • 1 1/2 C organic raw cane sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 C whole wheat flour
  • 1/2 C dry roasted peanuts

Put chocolate and butter in large bowl in microwave and heat for 30 seconds, stir, heat again for 30 seconds, stir, and heat again for 10-15 seconds if needed.  Stir in peanut butter and mix till smooth.

Add sugar and stir. If mixture is cooled enough not to cook eggs, stir them in with the vanilla, flour and nuts.

Mix well.

Spray a 13 x 9 pan with a thin coating of olive oil and smooth mixture into the pan.

Bake 30 minutes, at 350, until brownies are set. Cool on a rack.


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