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Photo: Jennifer Causey
Active Time:15 minsTotal Time:1 hr 30 minsServings:24Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 30 minsServings:24
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:24
Servings:
24
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupsmooth natural peanut butter6tablespoonsunsalted butter, softened2largeeggs¾cuppacked light brown sugar1teaspoonvanilla extract½cupquinoa flour or white whole-wheat flour⅓cupunsweetened natural cocoa powder (not Dutch-process)½teaspoonbaking soda¼teaspoonsalt¼cupdark chocolate chips
Cook Mode(Keep screen awake)
Ingredients
¾cupsmooth natural peanut butter
6tablespoonsunsalted butter, softened
2largeeggs
¾cuppacked light brown sugar
1teaspoonvanilla extract
½cupquinoa flour or white whole-wheat flour
⅓cupunsweetened natural cocoa powder (not Dutch-process)
½teaspoonbaking soda
¼teaspoonsalt
¼cupdark chocolate chips
DirectionsPreheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.Beat peanut butter and butter in a large bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa (or whole-wheat) flour, cocoa, baking soda and salt in a small bowl. Mix the dry ingredients into the wet ingredients until just combined. Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.Bake until a toothpick inserted in the center of a brownie comes out with just a few moist crumbs attached, 14 to 16 minutes. Let cool completely before storing, about 1 hour.TipsTo make ahead:Store in an airtight container at room temperature for up to 5 days.Equipment:24-cup mini muffin tinOriginally appeared: EatingWell Magazine, January / February 2021
Directions
Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.Beat peanut butter and butter in a large bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa (or whole-wheat) flour, cocoa, baking soda and salt in a small bowl. Mix the dry ingredients into the wet ingredients until just combined. Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.Bake until a toothpick inserted in the center of a brownie comes out with just a few moist crumbs attached, 14 to 16 minutes. Let cool completely before storing, about 1 hour.TipsTo make ahead:Store in an airtight container at room temperature for up to 5 days.Equipment:24-cup mini muffin tin
Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
Beat peanut butter and butter in a large bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa (or whole-wheat) flour, cocoa, baking soda and salt in a small bowl. Mix the dry ingredients into the wet ingredients until just combined. Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.
Bake until a toothpick inserted in the center of a brownie comes out with just a few moist crumbs attached, 14 to 16 minutes. Let cool completely before storing, about 1 hour.
Tips
To make ahead:Store in an airtight container at room temperature for up to 5 days.
Equipment:24-cup mini muffin tin
Originally appeared: EatingWell Magazine, January / February 2021
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Nutrition Facts(per serving)133Calories9gFat13gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
