Rocky Road Brownies with Peanuts

Aug 24, 2010Baked Goods & Desserts, Recipes

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
1/4  teaspoon salt
2  large eggs
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


  1. Preheat the oven to 350°F. Line a 9-inch square baking pan with aluminum foil and coat with cooking spray.
  2. 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.
  3. 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.