If an ingredient is important enough to make its way into the title of the recipe, I better be able to taste it in the dish!
It only makes sense, right? Well, when I first made ‘chocolate peanut butter brownies’ according to a recipe I had found…I couldn’t taste the peanut butter at all. And the brownies were too dry and cake-like for me. I prefer fudge-like brownies.
Several attempts later, I created Chocolate PEANUT BUTTER brownies that did not include oil or butter, and weren’t as dry.
Just as a warning…these brownies taste better after they have had the chance to cool, rather than straight from the oven. I know they smell heavenly, but try to resist!
1/2 c + 1/3 c creamy peanut butter
1/4 c water
1/4 c non-fat, plain greek yogurt
1 tsp vanilla extract
1 c NOT packed light brown sugar
1/3 c all-purpose flour
1/3 c cocoa powder
1 tsp baking powder
1/4 tsp salt
Servings: 16 brownies
Heat oven to 350oF. Mix peanut butter, water, greek yogurt, vanilla, eggs, and brown sugar together in a large bowl. In a separate smaller bowl, sift flour, cocoa, baking powder, and salt together. Combine ingredients in the larger bowl, and stir until completely incorporated. Pour batter into a greased 9″x9″ or 8″x8″ pan. Bake for approximately 35 minutes, or until a toothpick inserted into the center of the brownies comes out cleanly. Allow to cool, then enjoy!