First off, I have to admit that I used two white plates to create my white background. I then sort of ‘spot’ edit the edge where the plates meet to remove the obvious lines. A proper white backdrop has been added to my shopping list.
Now on to the experimental baking. Even though these brownies are gluten free, they are still sweet, delicious, and addictive. With the protein rich ingredients, the brownies could also be considered a variation of a power bar.
For the nut butter part, you can pretty much use any type of butter ie almond butter, peanut butter, cashew butter etc etc. I did a split of almond butter and peanut butter as I only had a bit of both and wanted to finish them off.
A yogurt frosting is a fun and decadent topping to the brownie. The slight ‘tartness’ of the yogurt helps offset the heaviness and sweetness of the brownie and you get your healthy dose of calcium too.
1 (16 ounce) container of nut butter (this is about 2 cups)
4 egg whites
1 cup of agave syrup or honey
1 tablespoon vanilla
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup chocolate chips
1 cup of crushed walnuts
1. In a large bowl, blend the nut butter until smooth with a hand blender
2. Blend in egg whites, then the agave / honey and vanilla
3. Blend in cocoa powder, salt and baking soda, then fold in the chocolate chips and nuts
4. Grease a 9 x 13 inch baking dish
5. Carefully pour batter into dish
6. Bake at 325° for 25-40 minutes (you can tell brownies are done when you start seeing the brownie pull away from the pan)
Peanut Butter Yogurt Frosting
1 to 1.5 cup of yogurt (plain or vanilla type)
1/3 cup honey
1/2 tsp ground cinnamon
1/2 cup smooth peanut butter
1) Whisk the yogurt, peanut butter and honey until all ingredients are incorporated.
2) Add the cinnamon then whisk until incorporated.
3) Top the brownies with the frosting
That’s it and enjoy!