Delicious Low-Fat Chocolate Peanut Butter Brownies

Delicious Low-Fat Chocolate Peanut Butter Brownies
1 1/3 c. water
2/3 c. + 2 T. bean puree (use either white or black beans)
1 1/2 T. white distilled vinegar
1/3 c. creamy peanut butter
2 c. whole wheat flour
1 1/3 c. sugar
1/4 c. unsweetened cocoa powder
1/2 T. salt (yes, this is a tablespoon not teaspoon)
1 t. baking soda

Pre-heat oven to 350. In medium sized bowl, combine water, bean puree, vinegar and peanut butter and mix well. In a separate bowl, mix flour, sugar, cocoa powder, salt, and baking soda. Mix the dry ingredients well with wet ingredients. Pour in well greased 9×13 pan and bake for 27-35 minutes, or until toothpick inserted in middle comes out clean. Top with icing directly out of the oven.

*it isn’t a mistake that there are no eggs listed in this recipe. It does NOT call for eggs.

Peanut Butter Icing Recipe:

1/2 c. powdered sugar

2 T. creamy peanut butter

2 T. milk (1 t. dry non-instant milk powder + 2 T. water)

Mix ingredients together. (If you’re using powdered milk, mix the powdered sugar and dry milk powder together and then add the water and then the peanut butter)

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