Who doesn’t love a brownie?! They are America’s #1 dessert! (topped with ice cream, of course)
I’ve been on the hunt for a while, searching for the best “healthified” version of this divine sweet treat.
I stumbled upon this little JEM! I have a choco-obsession so I ran to the kitchen and made them. They definitely do the trick, and I promise, with absolutely NO GUILT!
I never grew up eating brownies, Mom never made them. I guess they were not a thing in Argentina, so we never had that tradition of fresh baked brownies when we got home from school, but as I grew up and began going to friends house’s and becoming more immersed in the American culture, I was hooked! That is when my sweet tooth was at it’s peak! I also didn’t have to worry about gaining weight, or any other (and there are lots) bad repercussions of a sugar addiction. Nowadays, I really watch the sugar intake.
When I decided to begin a low-carb/ low-glycemic diet, lifestyle really, it took me around 4 months to curb the sugar cravings. Crazy right? It’s amazing how we truly can have that as an addiction. (for those of you who don’t believe that..check for yourself!)
It’s been a year now since making that lifestyle change, and I couldn’t be happier with my decision. I’ve had to become a lot more creative in the kitchen which has been fun. Once I became aware and more used to the flour substitutions and became more knowledgeable about alternative (all natural) sugar substitutions, I realized that there were endless ways I could create a balance for my sweet tooth. I’m a happy girl!
If you LOVE chocolate like me, try this one too: Chickpea Chocolate Muffins
1/2 cup granulated erythritol
1/4 cup almond meal
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 Tablespoon Better N’ Peanut Butter or 2 tablespoons PB2
2 Tablespoons unsweetened almond milk
Preheat oven to 350F.
Mix erythritol, cocoa powder, almond meal, baking powder, and salt. Add in egg whites, applesauce, and vanilla extract and stir until completely combined. (check for lumps of cocoa) Mix well. Pour batter into a greased or foil-lined 8X8 pan and set aside.
In a small bowl, combine Better N’ Peanut Butter and almond milk and microwave for one minute. Stir, microwave for 30 more seconds, and stir again.If you go with the PB2 option just mix the pb2 with almond milk w/out microwaving. Not necessary. Pour this mixture over the brownie batter and swirl with a knife. This is the fun bit!
Bake in the oven at 350F for 27-30 minutes, or until a toothpick comes out clean. Let cool slightly before slicing and eating.
Recommended to serve warm.
adapted from foodiefiaso