Lightened Up Chocolate Peanut Butter Brownies
So, one of my goals for the New Year includes keeping my pantry organized.
You know it’s bad when even the Tall Boy can’t stand to open the door.
We finally braved the organizing over our Christmas vacation and started by taking everything out…I blame it on the blogging, but I can’t tell you how many bags of baker’s chocolate and baking chips I have.
This isn’t just me, right?
Anyway, I found a bag of Reese’s Peanut Butter Chips I’d totally forgotten about, and knew I had to put them to good use right away. Like in these brownies.
I’ve actually had these brownies bookmarked to make since early last summer, and somehow, the
year time got away from me.
To me, these tasted more like a moist, decadent chocolate cake than they did brownies. I typically like my brownies to be fudge-like in consistency…but I have to say, these really take the cake. Er, brownie.
Replacing the butter with applesauce and reduced-fat sour cream lightens up these brownies. But, with the addition of both cocoa powder and melted bittersweet chocolate, you’ll never miss the butter.
You could certainly add more bittersweet chocolate to the tops of these instead of the peanut butter chips, but I’m never one to turn down a chocolate-peanut butter combination. Another great thing about this recipe? It bakes in an 8 x 8 pan, so you’re not tempted to polish off a huge 9 x 13 pan, as I often am.
What’s your favorite way to eat a brownie?
- 2 ounces bittersweet chocolate, melted
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup dark brown sugar, packed
- ½ cup unsweetened applesauce
- ½ cup reduced fat sour cream
- 2 tablespoons vegetable oil
- 2 large eggs
- ⅓ to ½ cup peanut butter chips
- Preheat oven to 350. Line an 8-inch square baking dish with parchment or foil, leaving an overhang on two sides. Spray foil with non-stick cooking spray.
- Heat the chocolate in a small microwave safe bowl, stirring every 30 seconds until melted.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda. In another bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs and oil until combined. Add in flour mixture and mix until just moistened. Do not overmix!
- Spread batter in prepared pan. Sprinkle evenly with peanut butter chips. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few moistened crumbs.
- Cool completely in pan. Using foil overhang, lift brownies out of pan. Remove foil and cut into squares.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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