Carly Tierney's dark chocolate peanut butter 'brookies' recipe
Health benefits: By cutting back on the amount of butter in the mix, it enables you to add in some natural peanut butter, which is a fantastic source of protein. Another good source of healthy fats, studies have shown that those who regular include nuts or peanut butter in their diet are less likely to develop heart disease.
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Ingredients
- 30 g unsweetened cocoa powder
- 200 g dark chocolate (at least 70%)
- 100 g unsalted butter
- 100 g natural peanut butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 tsp salt
- 100 g sweetner
- 150 g wholegrain flour
- 1.1 oz unsweetened cocoa powder
- 7.1 oz dark chocolate (at least 70%)
- 3.5 oz unsalted butter
- 3.5 oz natural peanut butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 tsp salt
- 3.5 oz sweetner
- 5.3 oz wholegrain flour
- 1.1 oz unsweetened cocoa powder
- 7.1 oz dark chocolate (at least 70%)
- 3.5 oz unsalted butter
- 3.5 oz natural peanut butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 tsp salt
- 3.5 oz sweetner
- 5.3 oz wholegrain flour
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 15
Step-by-step
- Melt your chocolate over a pan of hot water.
- In a separate bowl, blend your cocoa powder, sweetener and butter together – make sure they’re well mixed.
- Then add in your vanilla extract, egg and salt. Mix together.
- Gradually work your flour and baking powder into the mixture.
- Finally, add your melted chocolate and peanut butter into the mix. Whip into a smooth dough. Add a splash of water if you need to loosen things up.
- Separate into equal portions on your grease-proof-papered tray and place in the oven at 180C for around 20-25 minutes. Keep an eye on them as you go – you want them to remain nice and squidgy but not under-baked!
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