Life has been hectic, the second round of midterms has arrived! After a weekend of studying, I decided some chocolate was in order. Brain food? Yes! I have been studying the benefits of pholyphenols in cocoa powder so I am simply putting my class knowledge into practice…right?
My favorite brownie recipe has officially been replaced! Coconut flour brownies 2.0, my friends. If you haven’t heard, Better Body Foods is hosting a recipe contest to create the best flour blend for their new coconut flour-almond flour baking mix! I used a 5:1 ratio of coconut flour to almond flour to make my #BetterBodyBlend!
Brownie Batter Ingredients:
5 tbsp Better Body Foods coconut flour
1 tbsp Better Body Foods almond flour
1/4 cup Hershey’s Special Dark cocoa powder
2/3 cup egg whites
1 tsp baking powder
stevia to taste
3 tbsp almond milk or water
1-2 tbsp pumpkin (optional, makes brownies more fudge-like instead of cake-y)
Peanut Butter Swirl:
4 tbsp Better Body Foods PB Fit
2 tbsp water
1 tbsp maple syrup, agave nectar, or sugar free syrup
- Preheat oven to 350
- Line a 8×8 dish with parchment paper or grease it well (trust me :o)
- Mix the ingredients for the brownie batter until no lumps remain.
- Pour the batter into the dish
- In a smaller bowl (or the same bowl if you’re not up for dirtying more dishes) mix the PB Fit, water and syrup until the mixture is smooth and still seems slightly thick
- Swirl the peanut butter mixture into the batter
- Bake for about 12 minutes or until the top is firm to the touch
- Let cool (if you can…) and devour!