Peanut Butter Chip Brownies Recipe with Secret Cauliflower
1/9th of recipe: 93 calories, 3g total fat (1.5g sat. fat), 170mg sodium, 28g carbs, 3g fiber, 2.5g sugars, 4g protein
Cook: 35 minutes
Cool: 10 minutes
1 cup roughly chopped cauliflower
3/4 cup whole-wheat flour
2/3 cup unsweetened vanilla almond milk
2/3 cup natural no-calorie sweetener that measures like sugar
1/2 cup unsweetened dark cocoa powder
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
2 tbsp. light/reduced-fat cream cheese
2 tsp. vanilla extract
1 tsp. baking powder
3 tbsp. peanut butter baking chips, chopped
Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray.
In a food processor, pulse cauliflower to the consistency of coarse breadcrumbs. In a covered microwave-safe bowl, microwave cauliflower for 2 minutes. Uncover and stir. Recover and microwave for 2 more minutes, or until hot and soft.
Transfer cauliflower to a fine-mesh strainer to drain and cool for 10 minutes.
Using a clean dish towel (or paper towels), firmly press out as much liquid as possible. Return cauliflower to the large bowl. Add all remaining ingredients except baking chips, and mix well. (Batter will be thick.)
Fold in half of the chopped baking chips. Spread batter into the baking pan, and smooth out the top.
Top with remaining baking chips, and lightly press to adhere. Bake until a toothpick or knife inserted into the center comes out mostly clean, 25 - 30 minutes.
MAKES 9 SERVINGS
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Chew on this:
It's March 4th, National Pound Cake Day! We could eat about a pound of this slow-cooker dump cake filled with tropical fruit…
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