Peanut Butter, Chocolate, Banana Brownies
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 225.8
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 101.3 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
View full nutritional breakdown of Peanut Butter, Chocolate, Banana Brownies calories by ingredient
Introduction
A vegan/vegetarian adaptation of Smitten Kitchen's peanut butter chocolate brownies. I did not use a ganache, and used banana instead of eggs. A vegan/vegetarian adaptation of Smitten Kitchen's peanut butter chocolate brownies. I did not use a ganache, and used banana instead of eggs.Number of Servings: 32
Ingredients
-
2 sticks unsalted "butter", softened
1 3/4 cups sugar
1 cup creamy peanut butter
3/4 cups mashed banana
2 teaspoons extra vanilla extract
2 cups whole wheat flour
1 1/2 cups chocolate chips
Tips
Use regular Jiffy-style peanut butter. The last thing you want to bother with is figuring out if your natural peanut butter is well-mixed enough, too oily, too dry, etc. Just don't bother with it. And DON'T substitute crunchy peanut butter.
Directions
Preheat oven to 350 degrees F. Spray a 13X9 inch baking pan that is deep enough for brownies, then line bottom of pan with parchment paper and spray some more.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is fluffy, then add peanut butter and beat until incorporated. Beat in bananas and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.) The easiest way for me to smooth the top was to put some oil on a paper towel and then smear the oil on my hands and fingers, then mush it into place with my hands.
Bake for 35 to 40 minutes until brownies are brown, puffed on top, and a wooden pick inserted in center come out with some crumbs adhering.
Cool completely in pan on a rack.
Serving Size: makes 32 small brownies, depending on how you cut
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is fluffy, then add peanut butter and beat until incorporated. Beat in bananas and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.) The easiest way for me to smooth the top was to put some oil on a paper towel and then smear the oil on my hands and fingers, then mush it into place with my hands.
Bake for 35 to 40 minutes until brownies are brown, puffed on top, and a wooden pick inserted in center come out with some crumbs adhering.
Cool completely in pan on a rack.
Serving Size: makes 32 small brownies, depending on how you cut