When my mom first tried these, she said they were “the best homemade brownies [she] had ever had”. Lucky for her, they also happen to be much healthier than the classic brownie. It’s a win-win situation.
I’ve made a lot of brownies over the course of this blog. Protein brownies, avocado brownies, frosted brownies (yes, I am advertising my own recipes), and now, peanut butter brownies. Let me tell you, peanut butter did not disappoint.
These brownies are rich and fudgy and just sweet enough. You can savor just one, or shovel them into your mouth after a long day. If you want to get really decadent, try spreading a layer of pure peanut butter on top. Yes, it does taste as good as it sounds.
But if you don’t trust me, feel free to give it a try yourself. A quick trip to the store and less than an hour in the kitchen are all that separate you from this delicious treat. And remember, these brownies may not look or taste like it, but they are healthier than the classic treat, so feel free to go back for seconds
Chocolate Peanut Butter Brownies
1 1/2 cups spelt flour
1/2 cup good quality cocoa powder
1/2 cup + 2 tbsp raw cane sugar (or a sugar substitute that measures like sugar)
1/2 tsp baking powder
1/4 tsp salt
2/3 cup + 1/4 cup milk
2/3 cup silken tofu
1/2 cup smooth peanut butter (natural or regular works)
1/4 cup dates, pitted and chopped
1 tsp vanilla
- Preheat oven to 350F. Grease an 8×8 square pan.
- In a large bowl, combine flour, cocoa, sugar, baking powder, and salt. Mix to combine.
- In the bowl of a food processor or blender, measure out milk, tofu, peanut butter, dates, and vanilla. Blend until mixture is smooth and there appear to be no date or tofu chunks.
- Add wet ingredients to dry and mix until a thick, but smooth batter forms. Scoop batter into prepared pan and spread into an even layer.
- Bake in preheated oven for 15-20 minutes, until brownies are firm and a toothpick inserted comes out clean. Allow to cool completely before slicing into 16 squares. Brownies can be stored in an airtight container in the fridge for up to one week.
If all goes as planned, I’ll be sharing a fruity dish on Saturday. Spend some time enjoying the gorgeous weather between now and then, will you?