These brownies are pretty amazing! Made with PB2 (powdered peanut butter) instead of flour plus cocoa powder, raw honey and chocolate chips – moist and delicious, you won't believe they're only around 130 calories each!
I'm not a baker. Baking is an edible science that requires accuracy and precision. It requires the perfect balance between flours, leaveners, fats, and liquids. When I bake, I feel more like a mad scientist because I break all the rules. So when something actually works and turns out awesome, I'll be honest, I'm often surprised! These brownies are the perfect example – no flour, no oil or butter, but they are amazing (happy dance)! And the best part, you don't need a fancy mixer. I mixed this all by hand in a large bowl with a whisk and a spatula.
If you've never heard of PB2, it's basically a powdered peanut butter with 85% less fat. You add a little water to make it a spreadable peanut butter. I personally prefer real peanut butter if I'm spreading it on toast, but for baking and adding to smoothies, PB2 is excellent. I used to buy it on Amazon, but now I see it in my local supermarket. Here's the Amazon link if you can't find it near you.
Moist, chocolatey and delicious, you will LOVE them! They also happen to be gluten-free, and if you use dairy-free chips they can be dairy-free as well. If you have nut allergies however, these are not for you. But my other brownie recipe called: Amazing Flourless Brownies are your nut-free answer. Those are made with black beans instead of flour but I swear, you'll never know! Both recipes are great yet different. Curious to see which you like best!
PB2 Flourless Chocolate Brownies
Servings: 12 • Serving Size: 1 bar • Old Points: 2 pts • Points+: 4 pts
Calories: 131 • Fat: 5 g • Protein: 6 g • Carb: 26 g • Fiber: 3 g • Sugar: 20 g
Sodium: 217 mg • Cholesterol: 20 g
- cooking spray
- 1 large egg
- 1 large egg white
- 1 cup PB2
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup plus 1 tbsp water
- 1/2 cup raw honey
- 1 tsp vanilla
- 3/4 cup chocolate chips
Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.
Beat the egg and egg white in a small bowl with a whisk.
In a large bowl combine the PB2, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips.
Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.