Peanut Butter Creme Brownies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 158.1
- Total Fat: 12.6 g
- Cholesterol: 54.9 mg
- Sodium: 75.1 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.7 g
- Protein: 5.7 g
View full nutritional breakdown of Peanut Butter Creme Brownies calories by ingredient
Introduction
Gluten-free brownies topped with thick peanut butter creme. Low carb & high protein! Gluten-free brownies topped with thick peanut butter creme. Low carb & high protein!Number of Servings: 30
Ingredients
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Brownies:
1 box Bakers Unsweetened Chocolate Squares
1 box Bakers Semi-sweet Chocolate Squares (Can use 2 boxes unsweetened instead if sugar-free is desired)
7 eggs / separated
14 Tbs sweet cream butter
2 tsp. vanilla
1/2 cup Truvia
Peanut Butter Creme:
2 cups plain non-fat Greek yogurt
3/4 cup PB2 peanut butter powder
1/8 cup+ Truvia (to taste)
Optional garnish: Crushed peanuts
Tips
If you choose to delete the peanut butter creme, it has 19 calories less per serving, as well as 2.6 less grams protein and 1.2 grams less carbohydrates. If you choose to use all unsweetened chocolate, it doesn't change the calories but increases the fat by 1 gram and gets rid of all sugars.
Directions
Pre-heat oven to 325 degrees. Spray a 9x13 baking pan with non-stick spray.
Melt 8 Bakers unsweetened chocolate squares and 8 Bakers semi-sweet chocolate squares, along with 14 Tbs. butter in the microwave on high in 30 sec. increments. Do not over-head. When it is just about melted, just let it sit until it is all melted. Set aside.
Meanwhile, separate the eggs. Beat the whites until stiff. In a separate bowl, whisk the yolks until frothy. Add 1/2 cup truvia and 2 tsp vanilla. Whisk in well.
Stir the egg yolk mixture into the melted chocolate and whisk until smooth. Fold the chocolate mixture into the stiffly-beaten egg whites. Pour into the prepared baking dish and smooth out. Bake at 325 for 25 minutes. Do not overbake.
Remove from oven and cool.
Just before serving, mix 2 cups non-fat plain greek yogurt with 3/4 cup pb2 powder and 1/8 cup + truvia. Taste and correct for sweetness. "Frost" the brownies. Garnish with crushed peanuts, if desired.
Serving Size: Makes 30 1 1/2" x 2" servings
Number of Servings: 30
Recipe submitted by SparkPeople user MOMMACONN12.
Melt 8 Bakers unsweetened chocolate squares and 8 Bakers semi-sweet chocolate squares, along with 14 Tbs. butter in the microwave on high in 30 sec. increments. Do not over-head. When it is just about melted, just let it sit until it is all melted. Set aside.
Meanwhile, separate the eggs. Beat the whites until stiff. In a separate bowl, whisk the yolks until frothy. Add 1/2 cup truvia and 2 tsp vanilla. Whisk in well.
Stir the egg yolk mixture into the melted chocolate and whisk until smooth. Fold the chocolate mixture into the stiffly-beaten egg whites. Pour into the prepared baking dish and smooth out. Bake at 325 for 25 minutes. Do not overbake.
Remove from oven and cool.
Just before serving, mix 2 cups non-fat plain greek yogurt with 3/4 cup pb2 powder and 1/8 cup + truvia. Taste and correct for sweetness. "Frost" the brownies. Garnish with crushed peanuts, if desired.
Serving Size: Makes 30 1 1/2" x 2" servings
Number of Servings: 30
Recipe submitted by SparkPeople user MOMMACONN12.