Jamie says: Guess what tonight is? A dinner party- dietitian style! And I can’t wait. Foodie dietitians really know what it’s all about- great taste and solid nutrition. Why settle when you can have it all. This is our second dinner, and I signed up to bring dessert. Brownie recipes have been on my mind all week (think quinoa, peanut butter, and chocolaty goodness) and this party was the perfect motivation to get bakin’ on a rainy day. So here you have it, I’d like to introduce you to Peanut Butter Quinoa Brownies.
For as long as I can remember, chocolate and peanut butter have been a winning combination in my book. Although, strangely enough, I’ve never been a Reese’s fan… which also meant everyone wanted to trade Halloween candy with me… not a bad deal when as a kid, I could make my own chocolate peanut butter cups.
These brownies had the perfect amount of sweetness. The chunky peanut butter and uncooked quinoa add a nice little nutty crunch. I loved how moist they were, too. I hope you like them, too.
Peanut Butter Quinoa Brownies
- 1/2 cup + 1 1/2 Tbsp quinoa, divided (pre-rinsed, Ancient Harvest white grains traditional)
- 1 cup water
- 3/4 cup 100% whole wheat flour (King Arthur)
- 1/2 tsp salt
- 8 oz bittersweet chocolate baking chips (Ghirardelli 60% cacao)
- 1/2 cup margarine (Smart Balance original)
- 3 large eggs (Eggland’s Best)
- 1/2 cup dark brown sugar, packed
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/4 cup chunky natural peanut butter (Smart Balance)
- Preheat oven to 350°F. Grease a 13×9″ baking dish with canola oil non-stick cooking spray.
- Cook 1/2 cup quinoa according to directions on package- combine 1/2 cup quinoa and 1 cup water in a small pot; bring water to a boil, reduce heat to a simmer, cover and cook for 12 minutes until water is dissolved. Measure 1 cup of cooked quinoa to use for the recipe (save the remaining quinoa for another meal).
- In a small bowl, mix together flour, salt, and 1 1/2 Tbsp uncooked quinoa with a fork.
- In a medium microwave safe bowl, melt chocolate and margarine by heating for 30 seconds, stirring, and repeating. If additional time is needed, microwave for 15 second and stir until melted.
- In a large bowl, whisk together eggs, brown sugar, white sugar, and vanilla until blended. Gradually beat in melted chocolate mixture until incorporated. Gradually add the flour mixture, beating until combined. Lastly, beat in the 1 cup cooked quinoa until incorporated. Pour brownie batter into greased baking dish.
- In a small microwave safe bowl, heat peanut butter for 15 seconds, stir, and microwave for an additional 15 seconds. Use a spoon to evenly distribute small amounts of peanut butter over the top of the brownie batter. Bake brownies for 28 minutes or until cooked throughout. Cut into 3 columns by 5 rows. Serve warm. Enjoy!
Yield: 15 brownies
Serving suggestion: Serve with a glass of fat free omega 3 milk.
- Nutrition note: Better for you substitutions include margarine instead of butter (more unsaturated fat, less saturated fat), whole wheat flour and quinoa instead of all-purpose flour (whole grains instead of refined grains).