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.
Peanut flour is available for purchase online at The American Peanut Shellers Association.
|3/4||cup all-purpose flour|
|1/2|| cup unsweetened cocoa powder,|
|1/4||cup light peanut flour (28%), sifted|
|1/4||teaspoon baking powder|
|2||large egg whites|
|1 1/4||cups sugar|
|5||tablespoons unsalted butter, melted|
|1||tablespoon vanilla extract|
|1||cup mini marshmallows|
|1/3||cup semi-sweet chocolate chips|
|2||ounces 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.
Calories: 196, Protein: 4g, Carbohydrates: 28g, Fiber: 2g,
Fat: 8g, Saturated Fat: 4g, Cholesterol: 33mg, Sodium: 75mg