There is no better food pairing than Peanut Butter & Chocolate! Beat Three-Thirtyitis with these Low Carb Peanut Butter Brownies! 👍
Gluten Free, No Added Sugar & Packed full of goodness! Snacking never tasted and felt this good!
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- Prep 10 MINS
- Cook 20 MINS
- Yields 15-18
1 pack of Low Carb Chocolate Cupcake Mix
100g of Sugar-Free Choc-Chips
1/2 cup peanut butter of choice. (We used Mayver's crunchy)
1 large zucchini, peeled & grated - no need to squeeze water out (250g)
80g butter, melted.
You can use any SF or Dark Chocolate
Add a pinch of salt (optional) to break up the heaviness of the peanut butter.
98% Sugar Free Choc Chips (220g)AUD$ 7.95
Low Carb Chocolate Cupcake MixAUD$ 9.95
1Preheat a fan-forced oven to 170°C and line a shallow slice tray (ours was about 18cm by 25cm) with baking paper
2In a microwave safe bowl, melt the choc chips & butter together for about 1 minute.
3Empty the pack of chocolate cupcake mix into a large bowl, add the grated zucchini, and eggs, then add the butter and choc mix to this and combine well.
4Pour 1/2 the brownie batter into the tray and dollop a few chunks of peanut buter throughout the tray. Then pour the rest if the brownie batter on top and spread evenly.
5 With the remaining peanut butter, dollop onto the top and using a skewer of fork, swirl the peanut butter into the top layer of the brownie mix.
6Bake at 170 degrees for 20-25 minutes. The brownie should be slightly soft on top but set. When finished, let the brownie cool for 1 hour at room temp still in the tin.
7Refrigerate for 2 hrs (in the tin) before slicing, this helps it get a more fudgy texture and makes it easier to slice, even better if left overnight.
■This tray makes 15 brownies, you can also cut them into 18 and make brownie bars for a smaller snack. These will keep in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.
The great thing about this brownie recipe is you can have fun with additions. Swap the peanut butter for roasted peanuts, sugar free marshmallows and frozen raspberries and enjoy a rocky-road brownie!