The Chocolate Cult: Triple Chocolate Peanut Butter Brownies

Friday, January 24, 2020

Triple Chocolate Peanut Butter Brownies

Today is National Peanut Butter Day so in honor of that I worked on a new recipe that I could make with this PB & Me Powdered Peanut Butter I was sent for free to test and then review on Amazon via their Vine program. Of course, this is The Chocolate Cult so what could I make that would include chocolate or cocoa as well? I had an idea after looking through previous recipes on this blog and on others. BROWNIES! I could use the peanut butter powder as well as cocoa powder, chocolate chips, and even cacao nibs -- a triple chocolate threat. This article is an expected bonus for the brand but as always I'm going to share my honest results, good or bad, for these brownies. These are also gluten-free and wheat free if that is important to you but I justed wanted them to be chocolatey, peanut buttery, and chewy brownies. Did I succeed?


Triple Chocolate Peanut Butter Brownies
Triple Chocolate Peanut Butter Brownies
By TammyJo Eckhart

Ingredients: *products this blog was sent to test and write about

1 cup butter
1/2 cup *Dixies Crystals white  sugar
1/4 cup *Dixies Crystals brown sugar
6 T liquid egg whites
1/4 tsp salt
1/2 tsp *McCormick vanilla
1/2 cup *PB & Me peanut butter powder
1/2 cup cocoa powder
1 T TCHO cacao nibs
1/3 cup mini chocolate chips
1 tsp baking powder

Directions:

1. Bring butter to room temperature.

2. Preheat oven to 350 °F and grease a 8 X 8 inch pan (or equivalent size). 



3. Soften butter for 20 seconds on medium in microwave to soften it a bit more.

4. Mix together the salt, baking powder, cocoa powder, and peanut butter powder and set aside.



5. Using an electric mixer, beat together the egg whites, vanilla, butter, and sugars until thoroughly blended.



6. Slowly add in the dry ingredients and mix on low setting.

7. Fold in the chocolate chips and cacao nibs. The batter will be thick but easy to stir if the butter's consistency was soft but not melted.



8. Spoon batter into the pan and smooth evenly.



9. Place in oven to bake for 28-32 minutes until a toothpick comes out clean.

10. Cool on a wire rack before cutting into 9, 12, or 16 pieces and eating. 




Calories depend on the size of pieces:

9 pieces = 231 calories
12 pieces = 173 calories
16 pieces = 130 calories 

So how did these brownies turn out?

They are more soft than chewy. But it tastes great! Both very chocolatey and strongly peanut flavored.

The next day, I tried this recipe again adding 2 T more of both the powdered peanut butter and the cocoa. Below you can see a side by side of the two recipes -- original on the left, extra powdered ingredients on the right. The added powders didn't make the other really thicker but it was firmer without losing the chocolate or peanut flavor and without getting dry. My taster said "I like this better."


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