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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (28g) Recipe makes 24 servings The following items or measurements are not included below: 1 cup bittersweet chocolate chips Splenda granular sugar-free chocolate syrup |
||
| Calories 114 | ||
| Calories from Fat 56 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 55mg | 2% | |
| Potassium 73mg | 2% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 11.3g | ||
| Protein 2.7g | 5% | |
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Dark Chocolate Peanut Butter Brownies
By: Brooke the Cook in WI
Aug 6, 2008
First Place Winner in RSC#12! Super rich peanut butter dark chocolate brownies with a thick peanut butter topping accented with chocolate drizzle! Serving size will vary on tolerance for rich, sweet foods - the first time I made these, I cut into 20 bars and some of my guests thought that half the size would have been enough... I, on the other hand, had two!
SERVES 24 -36
Ingredients
Brownie
- 1/4 cup butter
- 1 cup bittersweet chocolate chips (I use 60% Cocoa Ghirardelli baking chips)
- 1/8 cup chunky peanut butter or creamy peanut butter
- 1/4 cup Splenda granular
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 egg whites
- 1/4 cup whole wheat flour
- 1/3 cup semisweet mini chocolate chip
Topping
- 1/2 cup peanut butter (NOT chunky)
- 1 cup powdered sugar
- 3-4 tablespoons evaporated skim milk (or milk)
Drizzle
- 1 tablespoon sugar-free chocolate syrup
Directions
1
Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.2
Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.3
Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.4
Add the flour and stir for about one minute, until batter becomes smooth and glossy.5
Stir in mini chocolate chips.6
Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.7
Cool on a wire rack.8
To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.9
On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.10
Spread over cooled brownies.11
Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.12
Store leftovers in refrigerator.
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- Course > Desserts > Cookies & Brownies
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: free-free
On Oct 11, 2008
YUM! Super good recipe...slight subs and changes because of diet, habit and what was at hand 
like homemade nut butter, egg replacers, vanilla soy milk...and finely chopped chocolate instead of chips...whatever the case worked out delish...a peanut-butter chocoholics dream come true made for the "I Recommend Tag Game" and I so do recommend this recipe to anybody NUM YUMMY -Thanks for a big winner!!!
From: Ms*Bindy
On Aug 24, 2008
Too sweet for our taste. The reason that I rate 3 stars rather than 4 is that after polling the family, although they were good, this particular brownie recipe is not one that anyone said that they would request again. I also didn't get anywhere near 36 servings out of a 9X9 pan. Those would be mighty-tiny brownies!
From: CoffeeB
On Aug 23, 2008
These are a wonderful fudgy p.b. tasting brownie that was right up my ally. And, I love dark chocolate!!! Some of my all time favorite ingredients all rolled up like fudge. I cut mine in 1 inch squares and wrapped in saranwrap for the freezer. You don't need a very big piece as these are quite rich. These would be perfect little morsels for any holiday tray~Good job with this creation. Made for RSC#12~
From: Midwest Maven
On Aug 23, 2008
These brownies were awesome! I love the peanut butter and dark chocolate combo, very rich and fudgey. I could taste the peanut flavor in the brownies themselves, but then I used chunky peanut butter for that part, so there were lovely bits of peanuts throughout. And the peanut butter frosting was just fabulous, although I ended up adding more milk than stated to get it to a frosting consistency I liked. But the spreading consistency is a preference really so I would use more or less milk in it to your liking. The chocolate drizzle just sends these right over the top too, thanks so much for this recipe, and good luck!
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