NutButter Brownies

Ingredients

  • 1 16 oz container Nutbutter
  • Coconut oil, melted for brushing
  • 1/2 Teaspoon sea salt
  • 12 Ounces dark chocolate, cut into chip sizes
  • 1 Teaspoon baking soda
  • 2 large eggs
  • 1 Teaspoon vanilla
  • 1 1/4 Cup agave
  • 1/2 Cup cocoa powder

Directions

Directions

Preheat oven to 325. In a large bowl add container of NutButter, cocoa powder, sea salt, baking soda, eggs, agave and vanilla. Using a hand mixture blend until all ingredients are combined well. Using a spatula combine dark chocolate chips into the mixture. Take a 9×13 baking dish and brush with the melted coconut oil. Add mixture to the baking dish and bake for 40 minutes. Let cool, cut into square and enjoy

Nutritional Facts

Servings12

Calories Per Serving380

Folate equivalent (total)9µg2%


Nut Butter Brownies

1 Preheat oven to 350 degrees F. Line a 9 × 9 inch pan with parchment paper and set aside.

2 In a small bowl, mix together the flax meal and water. Let stand for 2 minutes.

3 In a separate bowl, blend the Sucanat, agave, vanilla, nut butter, applesauce, and flax meal mixture until smooth.

4 In a third bowl, combine the flour, baking cocoa, baking powder, and salt. Add to the Sucanat mixture and stir to combine.

5 Fold in the vegan chocolate chips.

6 Spoon the batter into the prepared pan.

7 Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

8 Let cool on a wire rack before slicing.

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Copyright 2021 Center for Nutrition Studies. All rights reserved.


Recipe Summary

  • ¾ cup butter, softened
  • ¾ cup peanut butter
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 1 ½ cups all-purpose flour
  • 1 ½ cups rolled oats
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • 2 teaspoons salt
  • ½ cup peanut butter, or as needed

Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan.

Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt stir until just mixed. Spread batter into the prepared jelly-roll pan.

Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.


No-Butter Fudgy Brownies

Years ago, she started championing canola as a healthier alternative for people who need to keep their cholesterol low and their hearts in tip-top shape. She tries to bake with it instead of butter, and to be honest, I’m not usually with her. After all, I make a lot of dessert. Dessert usually requires butter.

But my parents did me a huge favor this past week, so I baked them heart-healthy brownies as a way of saying thank you. And want to hear the best part? You won’t even miss the butter. These are easy, quick, and taste totally decadent.

It’s been a decadent week. For the first time in my entire life, I got to go on a real spring break. You know, the kind that has sand and sun. Every year, I hear about people’s break plans and get really jealous, but now that I’ve had this week, I won’t be so bitter about it anymore. Vacations might not happen often, but that makes them all the more precious when things work out.

To make things even better, I had a really nice post written out, but guess what? The Hilton I’m staying at has sketchy WiFi, and I lost most of my post text.

Instead of stressing about it, I’ll talk a lot about my vacation next week. For now, I’ll just post these brownie pics.

I made these because my parents did us the huge, astronomically amazing favor of watching our children this week while we went on vacation. Anyone who does that deserves a lot more than brownies.

As it happens, my mother loves recipes that are low in saturated fat, salt, and have a short ingredient list. These fit the bill perfectly. They’re an altered version of a more decadent brownie base I make a lot.

All you have to do with these is make sure not to overcook them. Also, resist the urge to mix the chocolate chips into the batter. They’ll sink if you do. Sprinkling them on top is the way to go!

I’ll be sharing more next week when I have a reliable Internet connection. In the meantime, happy almost weekend!


No-Bake SunButter Chocolate Brownies

1. Add all ingredients to a bowl and mix until well combined.
2. Press the brownie mixture down into a baking tray lined with baking paper.
3. Smooth a layer of SunButter on top.
4. Sprinkle chocolate chips over the SunButter.
5. Put in refrigerator for 1 hour to set and then cut into brownies, ready to eat
and enjoy!

1 cup SunButter
1.5 cups plus 2 tablespoons TigerNut flour
1 cup cacao powder
Dash of sea salt
1 teaspoon vanilla extract
5 tablespoons of water
3⁄4 cup maple syrup

Frosting:
1⁄4 cup SunButter
1⁄2 cup Enjoy Life chocolate chips

1. Add all ingredients to a bowl and mix until well combined.
2. Press the brownie mixture down into a baking tray lined with baking paper.
3. Smooth a layer of SunButter on top.
4. Sprinkle chocolate chips over the SunButter.
5. Put in refrigerator for 1 hour to set and then cut into brownies, ready to eat
and enjoy!


Almond Butter Brownie

Today is all about Almond Butter Brownie, but first let’s look at a new trend in nutrition.

There is a significant plurality among health professionals, including myself a registered dietitian, working to persuade us to focus our nutritional efforts towards a more plant-based, whole food way of eating. This is a lifestyle that includes plenty of fruits and vegetables while minimizing animal-sourced foods such as dairy, meats, and eggs. The evidence is mounting to show protection against chronic conditions including Type Two Diabetes and heart disease when consuming more plants and less animal-based foods.

If you have been hesitant to commit to a plant-based whole food lifestyle, afraid of what you may have to give up, this recipe hopefully will convince you that you will not be missing anything. The goal of plant-based recipes is not to mimic traditional recipes in taste and texture— on the contrary, these recipes will expose you to new flavors. Feasibly the top reason to give up on moving to a healthier diet is to pretend you can continue to eat as you did before by only swapping a few ingredients. The potential frustration involved in eating a plant based, no refined sugar brownie is only for those who take a bite hoping to taste the “pre-packaged over processed sweetness in high- sugar brownies. Instead the invitation is to open your palate to new tastes. For example, we prefer textures that emphasize high fiber and flavors that highlight natural sugars. The ingredients on a plant- based, whole food diet are reliant on nuts, fruit pastes, seeds, and fruit oils. These add a deeper profile in taste and consistency that will change the way you look at food.

Brownies can be an indulgent treat that don’t compromise your health goals. This Almond Butter Brownie is still a higher energy desserts, that enjoyed in moderation, fit perfectly into a healthy lifestyle. Please let us know about your results when you try out this recipe and leave a review below.


FIX & FOGG CHOCOLATE NUT BUTTER BROWNIES!

1 cup Fix & Fogg Chocolate nut butter. For these brownies we used our Chocolate Almond Butter but our Dark Chocolate peanut butter and Chocolate Hazelnut Butter would work just as well!

1/2 cup unsweetened cocoa powder or cacao powder

An additional 1/2 cup of Fix & Fogg chocolate nut butter of choice! (The swirl is also optional)

Preheat oven to 180c (350F) and line a baking tin with baking paper. We used a 20cm x 20cm tin.

Combine all the ingredients (except the additional 1/2 cup of chocolate nut butter for the swirl) in a large bowl and mix until combined.

Pour the mixture into the prepared baking tin.

In a separate bowl, place the remaining 1/2 cup of chocolate nut butter and pop in the microwave for 30 seconds or until the butter is a semi runny consistency.

Dollop the melted chocolate nut butter throughout the batter and use a spoon to swirl it through (Just a little swirl action, you don’t want to mix it in completely).

Bake for 15-20 mins depending on your preferred level of gooyness.. leave to cool and slice into squares.

Serve with with raspberries and cream to take your brownie experience to the next level! Store in an airtight container for up to a week.


Make Your Own Nut Butters

I consistently make Homemade Peanut Butter, which does save a few pennies, but mostly just produces the most amazing peanut butter in the whole wide world. This one is super creamy and spreadable, our favorite. This one is made with straight peanuts, also incredible. Both are nourishing.

I have experimented with making Almond Butter but for the most part, I buy it already made.

Whether you make or buy your nut butters, I recommend using unsweetened, natural butters in these recipes.


How to Make Peanut Butter Brownies Filling

Beat cream cheese and peanut butter together with a Hand Mixer until smooth.

Add in eggs, vanilla, and butter beating all ingredients together.

Add in powdered sugar, beating well.

Using a spatula, spread this mixture over the unbaked cake batter.

Bake at 350º for 40- 50 minutes. (Be sure to check the bars about 10 minutes before. Different brand/model ovens may have slightly different temperature results.)

Allow the brownies to cool in pan slightly before adding the chocolate topping.


Peanut butter caramel brownie recipe

Rich and chocolatey with a savoury note of peanuts, this peanut butter brownie recipe is the ultimate sweet treat.

Recipe from Roasting Tray Magic by Sue Quinn, published by Quadrille (£25). Photography © Faith Mason.

Ingredients

  • 2 tbsp vegetable oil, or other flavourless oil, for brushing
  • 350 g caramel sauce, from a can or jar
  • 80 g smooth or crunchy peanut butter, ideally no added sugar
  • 120 g plain flour
  • 75 g unsweetened cocoa powder
  • 1 generous pinch of salt
  • 0.5 tsp baking powder
  • 230 g unsalted butter, softened
  • 300 g golden caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200 g chocolate chips
  • 2 tbsp vegetable oil, or other flavourless oil, for brushing
  • 12.3 oz caramel sauce, from a can or jar
  • 2.8 oz smooth or crunchy peanut butter, ideally no added sugar
  • 4.2 oz plain flour
  • 2.6 oz unsweetened cocoa powder
  • 1 generous pinch of salt
  • 0.5 tsp baking powder
  • 8.1 oz unsalted butter, softened
  • 10.6 oz golden caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 7.1 oz chocolate chips
  • 2 tbsp vegetable oil, or other flavourless oil, for brushing
  • 12.3 oz caramel sauce, from a can or jar
  • 2.8 oz smooth or crunchy peanut butter, ideally no added sugar
  • 4.2 oz plain flour
  • 2.6 oz unsweetened cocoa powder
  • 1 generous pinch of salt
  • 0.5 tsp baking powder
  • 8.1 oz unsalted butter, softened
  • 10.6 oz golden caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 7.1 oz chocolate chips

Details

  • Cuisine: American
  • Recipe Type: Brownie
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 12

Step-by-step

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 30x20x5cm (12x8x2in) roasting tray with baking parchment, letting it overhang the sides, and lightly brush with oil.
  2. Stir the caramel and peanut butter together to make a smooth, pouring consistency. Set aside.
  3. Whisk the flour, cocoa powder, salt and baking powder together in a bowl. Beat the butter and sugar together with electric beaters or an electric mixer until fluffy. Gradually beat in the eggs then the vanilla extract.
  4. Stir in the flour mixture to make a very thick batter, then fold in the chocolate chips.
  5. Add half the peanut butter caramel to the batter and semi-mix it in. You want to retain some visible swirls. Spread out evenly in the prepared tray, then pour the remaining peanut butter caramel on top.
  6. Bake for about 25 minutes, or until firm to touch. The caramel itself might be a bit gooey but will firm up as it cools.
  7. Leave in the tray for 10 minutes then use the foil to lift the brownies out onto a chopping board. When cool, cut into 12 large squares.

This recipe is from Roasting Tray Magic by Sue Quinn, published by Quadrille (£25). Photography © Faith Mason.

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