Another recipe for you from Sally's Baking Addiction. Ask Derrick - I have an outrageous sweet tooth (mostly just chocolate tooth), so it would probably be in my best interest to start finding more healthy recipes that are still chocolaty enough to satisfy. So I'm so glad that Kelly referred me to this blog since Sally has a lot of lightened up and healthy recipes that she still claims are delicious. This one is definitely not low calorie, but it has whole wheat flour, coconut oil, and, oddly, no eggs.
3/4 cup creamy peanut butter
1/3 cup melted coconut oil
1/2 cup brown sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup peanuts, chopped
1/3 cup chocolate chips
Drizzle:
1/4 cup chocolate chips
1 teaspoon creamy peanut butter
Preheat oven to 350 degrees. Spray an 8-inch baking pan with PAM. I lined it with aluminum foil first - you can also do parchment paper. Make sure there is enough to hang over the sides for easy removal.
With an electric hand mixer, mix peanut butter, oil, and brown sugar until smooth. Add the milk and vanilla. Whisk. Stir in flour, salt, and baking powder until combined.
Press into baking pan with the back of the spoon. Sprinkle with peanuts and chocolate chips. Press them into the batter.
Bake at 350 degrees for 20-25 minutes. The edges should be browned. Melt chocolate chips and peanut butter together. Drizzle over the top. Cool completely for at least 3 hours before cutting or they will crumble. Store in an airtight container.
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