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, sifted |
| 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 |
Instructions:
- 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.