Peanut Butter Brownies "Hungry Girl"

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Lisa Lillien is the whiz behind Hungry Girl, a guilt-free eating website and newsletter. Her new cookbook, "Hungry Girl Clean & Hungry: Easy All-Natural Recipes for Healthy Eating in the Real World," features waist-friendly recipes made with no artificial ingredients. Lillian appeared today on "Good Morning America." Try this recipe she shared with "GMA" viewers in your own kitchen!

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  • 1
  • 45 mins

Ingredients

  • You’ll Need: 8-inch by 8-inch baking pan, nonstick spray, food processor, medium bowl
  • Brownies
  • One 15-ounce can black beans, drained and rinsed
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup unsweetened applesauce
  • 1/4 cup canned pure pumpkin
  • 1/4 cup (about 2 large) egg whites
  • 1/4 cup whole-wheat flour
  • 1/4 cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons mini (or chopped) semi-sweet chocolate chips
  • Topping
  • 1/3 cup powdered peanut butter or defatted peanut flour
  • 1 tablespoon Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
  • Dash salt
  • 1 tablespoon creamy peanut butter (no sugar added)

Preparation

Step 1

Nutrition Info: 1/9th of pan (about 2 1/2 inches by 2 1/2 inches): 116 calories, 3.5g total fat (1g sat fat), 255mg sodium, 23.5g carbs, 5g fiber, 4g sugars, 6.5g protein

1. Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.

2. Place all brownie ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.

3. Fold in 1 tablespoon chocolate chips.

4. Spread mixture into the baking pan, and smooth out the top.

5. In a medium bowl, combine all topping ingredients except creamy peanut butter. Add 1/4 cup water, and mix until smooth and uniform. Add peanut butter, and stir until uniform.

6. Spoon topping onto the brownie batter, and swirl it in with a knife. Sprinkle with remaining 1 tablespoon chocolate chips, and lightly press into the batter.

7. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 to 30 minutes.

8. Let cool completely, about 1 hour.

Recipe courtesy: HUNGRY GIRL CLEAN & HUNGRY: EASY ALL NATURAL RECIPES FOR HEALTHY EATING IN THE REAL WORLD. COPYRIGHT 2016 BY HUNGRY GIRL, INC. ALL RIGHTS RESERVED.

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