One of my favorite candies in the whole wide world is the Reese’s Peanut Butter Cup. Those fan-like ridges bordering the outskirts of smooth, milky-sweet chocolate, thinly veiling chunky bits of sweet and crumbly peanut butter in the center just makes my inner fat girl want to run to the closest 7-11, buy a huge box, and hide in the closet while I devour every sweet and sticky chocolatey goodness.
But of course, my common sense lectures me on the importance of healthy eating, so I’m offering my next best alternative – Chocolate Peanut Butter Brownies!
I spent last night experimenting on how to make these just right, but I ended up tossing the first 2 batches (sadly, since I hate having to throw away food) – the first batch had too much peanut butter and not enough chocolate, the second batch had too much of an artificial sugar flavor, but the third batch was just right! I realized after my failed second batch that using chocolate-flavored casein powder didn’t bring out the best in the chocolate flavor (which was making the brownies taste artificial), so I decided to use vanilla casein powder instead; and VOILA! It worked. 🙂
These marbled-mocha colored morsels are so good – the right amount of sweetness, the right balance between chocolate and peanut butter, and…the best part – each piece is only 64 calories, has 2.5g of sugar, and have 5g of protein!
So the next time you’re craving a Reese’s Peanut Butter Cup – make a batch of these, and I promise you that it’ll sustain that peanut butter cup craving (and you still get to eat healthy at the same time)!
Please note: these brownies taste best after they have been sitting in the refrigerator overnight – it will help the flavors develop.
(makes 24 brownies)
For the chocolate batter:
2 scoops vanilla-flavored protein powder (Quest brand recommended)
1/3 cup oat flour
1/2 cup Truvia Baking Blend
4 packets no-calorie sweetener
3/8 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 cup liquid egg replacement (Egg Beaters brand recommended)
1/2 cup unsweetened apple sauce
3 1/2 tbsp. canola oil
1/2 cup water
For the peanut butter batter
2 scoops peanut butter-flavored protein powder (Quest brand recommended)
1/2 cup powdered peanut butter (PB2 brand recommended)
2 packets no-calorie sweetener
1 cup water
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, sift vanilla protein powder, oat flour, Truvia Baking Blend, cocoa powder, baking powder, no-calorie sweetener and salt until well-combined.
3. In the same bowl, add vanilla extract, egg replacement, apple sauce, canola oil and water and mix until mixture is smooth and there are no lumps.
4. In a 9″ x 13″ baking pan, pour in mixture and smooth out all air bubbles and lumps with a spatula. Set aside.
5. In a smaller bowl, mix peanut butter protein powder, powdered peanut butter, no calorie sweetener and water and mix until mixture is smooth and there are no lumps.
6. Pour peanut mixture in spoonfuls over chocolate mixture. To create a marble effect, swirl a butter knife in the pan.
7. Bake in the oven for 15-20 minutes or until a toothpick inserted in the center comes out clean (to test doneness).