This dessert should really be called Kryptonite because, if a batch is sitting in your kitchen, you're likely going to go back for seconds, thirds or even fourths.
Texturally, these gluten-free brownies are cakey and light. Flavor-wise, they're rich. That may come as a surprise considering there's not one bit of dairy-based butter in the recipe. The peanut butter provides the decadence, as well as the "good," monounsaturated fat and protein.
The recipe calls for creamy peanut butter, but if you prefer, you could certainly use the crunchy varietal. Whichever kind of peanut butter you choose, just be sure it contains only two ingredients: peanuts and salt.
- 1 cup all-natural, creamy peanut butter
- 1/2 cup mashed banana
- 1/3 cup honey
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 cup grated dark chocolate
InstructionsPreheat the oven to 350 degrees Fahrenheit. Line an 8-by-8 glass baking dish with parchment paper.
To a medium-size bowl, add the peanut butter, mashed banana, honey, egg, baking soda and cinnamon. Using an electric mixer on a low setting, combine the ingredients. Gradually increase the mixer speed to high. Mix the ingredients on high for 30 seconds.
Evenly spread the mixture into a parchment-lined baking dish. Bake for 25 minutes.
Remove the brownies from the oven. Sprinkle the chocolate on top of the warm brownies so it melts. Allow the brownies to cool completely before cutting them into squares.
Makes 16 Brownies
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