This not-too-sweet mini dessert combines the flavors of peanut butter cups and chocolate cake. Quinoa flour adds protein and makes these bites gluten-free, but feel free to substitute white whole-wheat flour instead.
Serves 24
Active Time: 15 minutes
Total Time: 1 hour and 30 minutes
Ingredients
- 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.
Tasty tip: To make ahead, store in an airtight container at room temperature for up to five days.
Recipe nutrition per serving: 133 Calories, Total Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 23 mg, Carbohydrates: 13 g, Fiber: 1 g, Total Sugars: 9 g, Protein: 3 g, Sodium: 93 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
Copyright 2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.