Peanut Butter Bites
These not-too-sweet mini desserts combine the flavors of peanut butter cups and chocolate cake. Quinoa flour adds protein and makes these gluten-free, but feel free to substitute white whole-wheat flour instead.
These not-too-sweet mini desserts combine the flavors of peanut butter cups and chocolate cake. Quinoa flour adds protein and makes these gluten-free, but feel free to substitute white whole-wheat flour instead.
Ingredients
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¾ cup smooth natural peanut butter
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6 tablespoons unsalted butter, softened
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2 large eggs
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¾ cup packed light brown sugar
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1 teaspoon vanilla extract
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½ cup quinoa flour or white whole-wheat flour
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⅓ cup unsweetened natural cocoa powder (not Dutch-process)
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½ teaspoon baking soda
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¼ teaspoon salt
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¼ cup dark chocolate chips
Method
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Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
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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.
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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.
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