RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2656
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| Recipe Name: |
Skinny Peanut Butter Brownies |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-08-07
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.21
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8×8 inch metal or glass pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place oats into a food processor. Pulse a few times, then turn on and processor until a meal. Then add all remaining ingredients except peanut butter.
Process until mix is smooth. You will have to stop the food processor and scrape down the sides a few times.
Pour batter into prepared baking dish (it will be thin and runny - don't panic)
Microwave peanut butter for about 30 to 45 seconds.
Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife or bamboo skewer to create a marbled effect.
Bake for 20 to 25 minutes or until brownies begin to pull away from the sides of the pan.
Brownies will be extra fudgey, so be sure to wait until completely cooled so they can be cut easily. |
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| Nutrition per Serving: |
| Calories: |
156 |
Total Carbs: |
19.4 |
Net Carbs: |
17.4 |
| Cholesterol: |
13.9 |
Fat: |
7.0 |
Protein: |
5.19 |
| Fiber: |
2.00 |
Sodium: |
92.97 |
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