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.
- 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
- Step 1
Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
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.
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.
To make ahead: Store in an airtight container at room temperature for up to 5 days.
Equipment: 24-cup mini muffin tin
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.