I have a healthy recipe for you today that tastes anything but healthy! These brownies are rich and decadent and perfect with a glass of milk. I made some slight modifications to this recipe and I can see why they are dubbed "fudgy"- the texture and taste is reminiscent of fudge, but not quite as dense.
A few tips:
Use a heaping ⅓ cup of chocolate chips - i always err on the side of too many!
As i've mentioned before, you can substitute sugar for agave nectar or honey. If you're not quite ready to make the switch to alternative all-natural sweeteners, try turbinado sugar.
You can substitute peanut butter for almond butter, cashew butter, or sunflower seed butter.
The recipe calls for coconut milk, but if you don't have any or you aren't a fan, you can use soy milk or non-fat milk instead. If you are using non-fat milk, you will want to thicken it by heating it over low heat. Gradually increase the heat, while stirring constantly, until the milk begins to get creamy. Remove from heat and cool to room temperature before mixing in with other ingredients.
images by james roy photography
· 1 cup peanut butter
· 2 eggs
· 2 tsp. vanilla
· ½ cup coconut milk
· ¼ tsp. sea salt
· ⅓ cup cocoa powder
· ¼ cup agave nectar
· ⅓ cup chocolate chips
1. Preheat oven to 350°. grease 8x8 pan and set aside.
2. In a medium bowl, beat peanut butter, eggs, coconut milk, vanilla, and salt with electric mixer until thoroughly mixed.
3. Add cocoa powder and agave nectar to bowl and continue to beat until combined.
4. Stir in chocolate chips and transfer to pan. bake for 20 minutes and enjoy!