These not-too-sweet mini desserts combine the flavors of peanut butter cups and chocolate cake. Quinoa flour adds protein and makes these gluten-free, but feel free to substitute white whole-wheat flour instead.
Ingredients
- ¾ cup smooth natural peanut butter
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup quinoa flour or white whole-wheat flour
- ⅓ cup unsweetened natural cocoa powder (not Dutch-process)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup dark chocolate chips
Directions
- Step 1
Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
Step 2
Beat peanut butter and butter in a large bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa (or whole-wheat) flour, cocoa, baking soda and salt in a small bowl. Mix the dry ingredients into the wet ingredients until just combined. Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.
Step 3
Bake until a toothpick inserted in the center of a brownie comes out with just a few moist crumbs attached, 14 to 16 minutes. Let cool completely before storing, about 1 hour.
Tips
To make ahead: Store in an airtight container at room temperature for up to 5 days.
Tips
Equipment: 24-cup mini muffin tin
Nutrition Facts
Serving Size: 1 brownie bite Per Serving: 133 calories; fat 9g; cholesterol 23mg; sodium 93mg; carbohydrates 13g; dietary fiber 1g; protein 3g; sugars 9g; saturated fat 3g.
