Wednesday, August 8, 2012

More Brownies? Straight Peanut Butter Time


Sorry, Ma! My family does eat vegetables, I promise. But sometimes you just need a little... something.

A while ago I posted this. Since then, in many efforts to eat less chocolate, I've started making them into straight peanut butter brownies. They are to die for! (Is that conceited of me? They would be just as good with anyone else making them...)

Here's what ya do:


1-1 1/2 Cups good quality peanut butter
1 cup butter softened, or half cup softened butter/half cup coconut oil
1 1/2 cups rapadura 

3 eggs
3/4 cup sprouted grain flour

2 Tbl. Sp. Arrow root starch (Some grocery stores carry this now, if not try the health food store, or online.) 
 (If you don't have arrow root, you can simply use one cup sprouted flour.)
1-2 tsp. vanilla

Mix butter, and/or butter and coconut oil with peanut butter until it is smooth. Add Rapadura. Add eggs one by one, mixing thoroughly between each addition. Slowly mix arrow root with flour, (arrow root tends to fluff into the air when mixed into batters by itself), and then add that mixture into the batter. Pour batter into greased pan, any size of your choosing, depending on how thick you like them. Cook at 350, for approximately 20 minutes, depending on you oven. Test brownies for doneness using the good old toothpick test.

Note: You can make this recipe gluten free by omitting flour, and simply using a full cup of arrow root starch. Arrow root has a natural vanilla taste to it, so I might recommend reducing the sweetener a little if you choose to go this route.

Note: You can add chocolate, or carob chips to these. It's good.

Bonus: If you go back to the original chocolate brownie recipe and omit the vanilla, you can add mint instead. It's delicious!

1 comment:

  1. That sounds so delish! I can't wait to try them! You have my address, right? ;)