When u really need a pick-me-up without the guilt this Peanut Butter Brownies checks all boxes. Serve with some Chantilly cream or crushed nuts.
A chocolate brownie or simply a brownie is a square or rectangular chocolate-baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have glossy “skin” on their upper crust.
- 1 cup unsweetened peanut butter
- 1/3 cup xylitol syrup
- 2 tbsps. xylitol
- 1 egg
- 2 tbsps. ghee
- 1 tsp vanilla essence
- 1/3 cup cocoa powder
- ½ tsp pure baking soda
- ¼ cup milk
- In a large bowl, whisk together the peanut butter, syrup, egg, ghee, and vanilla.
- Stir in the cocoa powder, xylitol, and baking soda.
- Stir in the milk.
- Pour the batter into a greased baking pan.
- Bake at 200C for 20-23 minutes, until the brownie is done, but still soft in the middle.
Prepared, tried, and tested by Caashifa from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
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Amount Per Serving Calories 325Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 32mgSodium 217mgCarbohydrates 27gFiber 4gSugar 7gProtein 10g
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Brownie textures fall into three general camps
Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat, in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you’re going fudgy or cakey
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