These brownies are rich and light made with buckwheat flour, all-natural sugars, and a swirl of peanut butter! The best part is, they are only 100 calories!
I don’t think I’ve ever gone a day without eating dessert. Do you ever think about how the American community has created a sort of norm for eating dessert after dinner? In my mind, there is no such thing as not eating dessert after dinner because I’ve always done it. <—double negative
The best thing I can do for my dessert habit is make my own and keeping em’ stocked…or I will somehow convince myself that Dairy Queen multiple times a week is okay.
Speaking of DQ- more often times than none I have to convince Blake to just go with me to DQ even though he refuses to order anything because apparently he was born without a sweet tooth.
Ingredients for Peanut Butter Swirl Buckwheat Brownies
buckwheat flour
cocoa powder
coconut palm sugar
baking powde
almond milk
egg
coconut oil
maple syrup
vanilla
chocolate chips
peanut butter
These brownies are the perfect sweet treat post-dinner. They aren’t the classic American XXL version, rather just a little something sweet to kick your sweet tooth goodbye. Plus- they are made with wholesome ingredients, so even if you have two it’s no biggie!
Not too shabby, eh?
I gave my brother half of this batch and he didn’t say a word about them tasting “too healthy.” Gobble, gobble, gobble.
First, preheat oven to 350ºF. Then spray a muffin tin with coconut oil cooking spray and set aside.
Next, in a microwave safe dish, melt dark chocolate chips. Then, in a large bowl, mix together wet ingredients, incorporating the melted dark chocolate last.
Add in dry ingredients and mix until smooth.
Using a tablespoon cookie dough scooper, scoop 2 tablespoons of batter into each muffin tin, filling it just under half the way full.
Next, melt 3 tablespoons of peanut butter until drippy. Using a spoon swirl on about ½ teaspoon of melted peanut butter on top of each brownie.