Ingredients for Dark Chocolate Peanut Butter Brownies
- 1/2 cup (113g) unsalted butter, melted
- Bittersweet Chocolate Chips
- Chunky Peanut Butter
- Splenda Granular
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- Egg
- Egg Whites
- Whole Wheat Flour
- Semisweet Mini Chocolate Chips
- 1/2 cup (120g) creamy peanut butter
- Powdered Sugar
- Evaporated Skim Milk
- Sugar Free Chocolate Syrup
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How to Make Dark Chocolate Peanut Butter Brownies
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, melt the dark chocolate and butter together. Stir until smooth.
- In a separate bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
- Gradually add the dry ingredients (flour, cocoa powder, baking powder, salt) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the peanut butter until evenly distributed.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely before frosting.
- For the peanut butter frosting: Beat the softened butter and peanut butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Add milk as needed to reach desired consistency.
- Spread the frosting evenly over the cooled brownies.
- Melt the chocolate chips for the drizzle. Drizzle melted chocolate over the frosting using a fork or spoon for a rustic look.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
20g
Carbs
4g
