Now two weeks into the semester, I’m slowly becoming used to the new routine. Posting has been scant, but that’s not for a lack of recipes going through my kitchen. Hopefully, I’ll get back to normal within the next week! In the meantime, here’s a recipe for a rich treat (that isn’t that bad for you).
- 250 g (about 8.75 oz.) dark chocolate, chopped
- 3 Tbsp butter
- 2 eggs
- 1/3 cup coconut sugar*
- 8 packets truvia (or another 1/3 cup coconut sugar)
- 1 tsp vanilla
- 1/4 cup white whole wheat flour**
- 1/4 tsp baking powder
- 1 cup natural peanut butter (preferably the kind you don't have to stir - it gives the best texture)
- 2 Tbsp confectioner's sugar
- 1/3 cup plain greek yogurt
- ?14 drops liquid stevia
- 1/4 tsp vanilla
Preheat oven to 350ºF.
In a small saucepan over low heat, melt together the chocolate and butter, stirring until smooth. Set aside to cool slightly.
In a medium bowl, whisk together the eggs, sugar, truvia, and vanilla, until slightly foamy. Stir in the flour, baking powder, and chocolate mixture, until fully incorporated. Pour into a lightly greased 8x8" baking pan, smoothing it out so it is even.
Bake at 350ºF for 15-20 minutes, until a toothpick in the center comes out clean. Allow to cool in the pan before topping with the peanut butter layer.
In a medium bowl, mix all of the ingredients together with a whisk (or beat with an electric blender to make it a bit easier), until smooth and creamy. Spread over the cooled brownie layer evenly.
Place in the fridge until firm, about 1 hour.
Cut into squares, and either serve immediately or allow to come to room temperature before serving. Store in an airtight container in the refrigerator.
*Can use brown sugar or regular sugar in place of coconut sugar. **To make gluten free, use 1/4 cup almond flour in place of the white whole wheat flour.