Last night I was experimenting with a recipe I made up for Chocolate Brownie Bites. Then I came up with a recipe for Peanut Butter frosting. Well from the pictures I posted last night (Here) you could tell I needed to tweak the recipe a little more... but today I tried again and got success with both the brownie and the frosting.
These Chocolate Brownie Bites w/Peanut Butter Frosting are Vegan, Gluten Free, and Refined Sugar Free:
(Makes 2 Brownies)
- Preheat Oven to 350 Degrees F. Grease 2 Muffin cups with non stick spray and set aside.
- In small mixing bowl mix all dry ingredients.
- Add wet ingredients to the dry and mix well until you have a brownie batter. Add almond milk in small amounts until you have the consistency desired. (I use about 1 tbsp almond milk).
- Pour batter evenly into the greased muffin cups, and smooth the tops.
- Bake for 15 minutes or until a toothpick inserted into the brownie comes away clean.
- Carefully Remove the brownies from the pan and set them aside to cool. If you greased your pan they should fall right out of the muffin tin when you turn it over.
While the brownies are cooling you can make the frosting!
Peanut Butter Frosting (Vegan, Refined Sugar Free, Gluten Free)
(Makes enough to frost both brownies and possibly a little left over)
- Add Peanut Butter and Stevia to a small bowl.
- Add 2 tsp Almond Milk and stir well. The peanut butter and almond milk may not mix together at first, but keep stirring and they will come together.
- If the frosting isn't smooth enough or has a dough like consistency add some more milk and stir until it becomes smooth and creamy.
- If you used chunky peanut butter (like me) you will have a few pieces of peanut in your frosting to add a little crunch and texture. I personally love it, but if you don't you might want to use creamy PB.
- Frost your Brownie Bites and Enjoy!
YUMMY!!!!! They taste so indulgent but they are actually a healthy and satisfying treat.
One Brownie (without frosting) is:
76 Calories, .8g Total Fat, 0 Cholesterol, 8mg Sodium, 18.5g Carbohydrates, 2.9g Fiber, 8.2g Sugar (no refined sugars), 1.5g Protein, 6% Vitamin C, 5% Calcium, 4% Iron, 3% Potassium
Frosting (half the recipe) is:
65 Calories, 5.7g Total Fat, 0 Cholesterol, 56mg Sodium, 2.6g Carbohydrates, 1.1g Fiber, .3g Sugar, 2.4g Protein, 1% Vitamin A, 3% Vitamin C, 1% Iron, 1% Potassium
Here is my fiance enjoying her brownie bite!
The Texture was wonderful, No more gummy texture.
And here is mine!
YUM!
(Makes 2 Brownies)
- 1 Tbsp All Purpose GF Flour
- 1 Tbsp Rice Flour
- 1 1/2 Tbsp Unsweetened Cocoa Powder
- 1 Tbsp Agave Nectar
- 1 Tbsp Unsweetened Applesauce
- 1 tsp – 1 Tbsp Unsweetened Almond Milk
- ¼ tsp Baking Powder
- ¼ tsp Pure Vanilla Extract
- ½ tsp Ground Cinnamon
- Preheat Oven to 350 Degrees F. Grease 2 Muffin cups with non stick spray and set aside.
- In small mixing bowl mix all dry ingredients.
- Add wet ingredients to the dry and mix well until you have a brownie batter. Add almond milk in small amounts until you have the consistency desired. (I use about 1 tbsp almond milk).
- Pour batter evenly into the greased muffin cups, and smooth the tops.
- Bake for 15 minutes or until a toothpick inserted into the brownie comes away clean.
- Carefully Remove the brownies from the pan and set them aside to cool. If you greased your pan they should fall right out of the muffin tin when you turn it over.
(Makes enough to frost both brownies and possibly a little left over)
- 4 tsp Unsweetened Natural Peanut Butter (I used Teddie Chunky with Flaxseed, no sugar added. You can use smooth peanut butter if you want.)
- Up to 4 tsp Unsweetened Almond Milk
- 1/2 Packet Stevia (Can be omitted if you do not want it to be sweet)
- Add Peanut Butter and Stevia to a small bowl.
- Add 2 tsp Almond Milk and stir well. The peanut butter and almond milk may not mix together at first, but keep stirring and they will come together.
- If the frosting isn't smooth enough or has a dough like consistency add some more milk and stir until it becomes smooth and creamy.
- If you used chunky peanut butter (like me) you will have a few pieces of peanut in your frosting to add a little crunch and texture. I personally love it, but if you don't you might want to use creamy PB.
- Frost your Brownie Bites and Enjoy!
One Brownie (without frosting) is:
76 Calories, .8g Total Fat, 0 Cholesterol, 8mg Sodium, 18.5g Carbohydrates, 2.9g Fiber, 8.2g Sugar (no refined sugars), 1.5g Protein, 6% Vitamin C, 5% Calcium, 4% Iron, 3% Potassium
Frosting (half the recipe) is:
65 Calories, 5.7g Total Fat, 0 Cholesterol, 56mg Sodium, 2.6g Carbohydrates, 1.1g Fiber, .3g Sugar, 2.4g Protein, 1% Vitamin A, 3% Vitamin C, 1% Iron, 1% Potassium
WAAAAAAANT!
ReplyDeleteI want to make them for the next party we have. I wonder if they would still be good made in a large batch instead of a small batch.
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