Tag Archives: Chocolate

Peanut Butter Chocolate Brownies

Peanut Butter Chocolate Brownies

I originally found this Memorable Treat when I was looking for dairy-free desserts for a dinner party I was attending. I love Texanerin.com because of the healthier versions of delicious desserts on their site. I’ve had desserts which are supposed to be healthier but taste like cardboard. I’d rather skip dessert if it tastes crappy. The whole point of having dessert is to treat ourselves. And because I don’t have desserts everyday, when I have one it better be darn good!

These peanut butter chocolate brownies are a great compromise between delicious and healthier brownies because they’re made with whole wheat flour and coconut oil. The sugar is on the high side. However, she did mention using honey wouldn’t work but you could try using coconut sugar. You can always test it using less sugar to suit your taste.

Now where was I? Yes, my dinner party dessert. I decided on choosing this recipe because my husband loves the peanut butter and chocolate combination and also this recipe is pretty easy to make with ingredients I have on hand already. This is a Memorable Dish times three because within the span of one week, I made this recipe three times! The original one for the dairy-free dessert dinner party. Then the next day, I made another one to bring to a friend’s house. And, because my husband complained that I kept making these brownies for our friends and he didn’t have enough, I made another batch mid-week just for ourselves. These peanut butter chocolate brownies are not only delicious but easy enough to make three times a week!Peanut Butter Chocolate Brownies

Peanut Butter Chocolate Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

16 Brownies

Ingredients

  • Filling
  • 1 cup salted natural Peanut Butter
  • 1/3 cup Honey
  • 1/4 cup Coconut Oil, room temperature (normal butter works for a non-dairy-free version)
  • Brownies
  • 1/2 cup Coconut Oil or Olive Oil (or Canola)
  • 1 cup Granulated Sugar or Coconut Sugar
  • 3 large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 3/4 cup Dutch-process cocoa powder
  • 3/4 cup Whole Spelt, Whole Wheat Pastry or Whole Wheat Flour
  • 1/4 tsp Salt

Preparation

  1. Preheat your oven to 350°F. Line an 8" x 8" pan with parchment paper or spray the pan with baking spray.
  2. Combine filling ingredients (peanut butter, honey and coconut oil) and place in fridge while you prepare the brownie batter.
  3. In a medium bowl, stir together the oil and sugar. Add the eggs and vanilla and beat just until combined.
  4. In a small bowl, mix together the cocoa powder, flour and salt. Add the flour mixture to the wet mixture. It will be really thick, but that's okay. Only stir until combined!
  5. Spread half of the batter into the prepared pan. To get the peanut butter filling somewhat evenly into the pan, I rolled the filling into balls and smushed them to make them flat, and then used those to cover the first half of the brownie batter. Cover the peanut butter filling with the rest of the brownie batter. Bake for 20 to 25 minutes.
  6. Take them out when they are set in the middle. The top will be shiny and may look strange but it has nothing to do with how done they are. They should not be the least bit cakey, but really, really fudgy. Both the brownie part and peanut butter part won't appear to be done when you take it out of the oven, but it is.
  7. Let it cool and then put them in the fridge. They will firm up and get fudgy in there.

Notes

Original Recipe from Texanerin.com.

http://www.memorabledishes.com/peanut-butter-chocolate-brownies/

Chocolate Chip Banana Bread

At one time or another we have overripe bananas that we don’t know what to do with. Hence, a lot of us have our go-to banana bread recipes that we use to make leftover bananas into something delicious. This one is my all-time favourite banana bread recipe. I originally found this recipe online but have adapted it to our family’s taste. Since I make this for the kiddies as a snack, I try to use healthier ingredients such as coconut oil and whole wheat flour. However, if you don’t like the taste of coconut oil or whole wheat flour, you can use butter and all-purpose flour instead.

I find that even if I use coconut oil and whole wheat flour, it’s a very tasty bread. You can also use half of the healthier ingredients and another half with not so healthy ingredients. I’ve tried all combinations of healthy and not so healthy ingredients and the results are pretty similar.

The boys enjoy making this Memorable Dish with me because they get to sneak chocolate chips in their mouths here and there as I’m making it. Of course they enjoy licking the coveted spatula, whisk, spoon and bowl with the leftover batter. As soon as I start making banana bread, my second son brings his little chair to prop himself up to help me.

Sometimes I make this into a loaf or sometimes into muffins. So I include the recipe for both. You just have to adjust the baking time a bit. If you have a good banana bread recipe, please share. I’m always trying to find new ways to make old favourites.
Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

1 loaf or 12 muffins

Ingredients

  • 2 large or 3 medium sized peeled Bananas (very ripe)
  • 1/3 cup melted Butter or Coconut Oil
  • 1/3 cup of Sugar
  • 1 Egg, beaten
  • 1 tsp Vanilla Extract
  • 1/2 cup semi-sweet Chocolate Chips
  • 1 cup toasted chopped Walnuts (optional)
  • 1 1/2 cups of all-purpose or whole wheat Flour
  • 1 tsp Baking Soda
  • 1/2 tsp of Cinnamon
  • 1/8 tsp Salt

Preparation

  1. Preheat oven to 350°F.
  2. Butter the 4x8 inch loaf pan or line 12-cup muffin pan with paper liners.
  3. In large bowl, whisk flours, baking soda, cinnamon and salt.
  4. In another bowl, mash bananas with a wooden spoon or whisk.
  5. Add melted butter/coconut oil, sugar, egg and vanilla extract to the mashed bananas to combine.
  6. Then mix in chocolate chips and walnuts (if using).
  7. Pour the wet ingredients into the dry ingredients. Mix the batter but don't overmix (use a fork if you need to). Pour batter into loaf pan or muffin cups.
  8. Bake until loaf or muffins are puffed and wooden pick inserted into center comes out clean, about 20-30 minutes for muffins and 45 minutes to 1 hour for loaf.
  9. Cool for 5 minutes in the pan before taking it out. Continue cooling it on the rack until it’s cool enough to eat.

Notes

You can freeze overripe bananas to be used later. Make sure it’s fully defrosted when making the banana bread.

http://www.memorabledishes.com/chocolate-chip-banana-bread/

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