Rocky Road Brownies with Peanuts
This much healthier version of a decadent, show-stopping treat has under 200 calories and only 4 grams of saturated fat.
3/4 cup of all-purpose flour
1/2 cup of unsweetened cocoa powder, sifted
1/4 cup of light peanut flour (28%), sifted
1/4 tsp of baking powder
1/4 tsp of salt
2 each of large eggs
2 each of large egg whites
1 1/4 cups of sugar
5 tbsp of unsalted butter, melted
1 tbsp of vanilla extract
1/3 cup of semi-sweet chocolate chips
2 oz of lightly salted peanuts
- Preheat the oven to 350°F. Line a 9-inch square baking pan with aluminum foil and coat with cooking spray.
- Combine the all-purpose flour, cocoa powder, peanut flour, baking powder and salt in a medium bowl. Whisk together the eggs, egg whites, sugar, butter and vanilla extract in a second bowl. Stir the flour mixture into the egg mixture until just incorporated; pour into the prepared pan. Sprinkle the top with the marshmallows and press very lightly into the batter. Sprinkle the chocolate chips and peanuts over and around the marshmallows.
- Bake the brownies in the center of the oven until a toothpick inserted in the center comes out with moist crumbs and the marshmallows are golden, about 28-30 minutes. Cool brownies in the pan on a wire rack 1 hour. Lift the ends of the foil to transfer brownies to a cutting board. Cut into 16 brownies.
Peanut flour is available for purchase online at The American Peanut Shellers Association.
Estimated Nutritional Information
Dietitian Nutritionist from Lincoln, Nebraska.
The creator of Stirlist, Amber (or “RD amber” as she’s known on Twitter) is a Registered Dietitian Nutritionist who’s passionate about food, nutrition science and agriculture—which makes her the perfect source of info on how to use the power of peanuts. She currently works as a freelance Nutrition Communications Consultant, adjunct instructor at the University of Nebraska-Lincoln, and host of the Healthy Under Pressure podcast. Read more