First of all, I totally forgot to wish you all a happy national peanut butter day yesterday. Did you get your fix in? Of course I did… 3 times 🙂
My morning started off a little stressful… I am still house sitting and getting a child off to school, feeding dogs and doing the rest of my morning routine was a little much for me. I forgot to pack my breakfast and after I dropped the boy off at school I was so hungry i thought my stomach was going to eat itself. Somehow I made it back and was able to make a quick breakfast.
See, I told you I was hungry (half eaten apple before bagel popped out of the toaster) Cinnamon Raisin bagel thin *new obsession* – one side with better n peanut butter and strawberry sugar-free preserves, the other side with goat cheese.
Lunch for Meatless Monday was a whole bunch of veggies stuffed in a pita and a side of cottage cheese with blueberries.
I skipped my workout to watch Oprah and because my back was in a lot of pain from the weekend workouts. Did anyone watch Oprah? I occasionally tune in when I have time but yesterday’s show was a good one… It was sad yet happy – Does that make sense? If you saw the episode you will know what I’m talking about.
The 16-year-old that I am watching while house sitting had a long day at school so I decided to make him some brownies 🙂
Did you know the average brownie has almost 400 calories!? Ugh…sorry to be Debbie Downer. While browsing through Cooking Light magazine I saw this recipe and made a few changes – These brownies are about 145 calories each…Much better than 400 and still just as tasty!
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa (I used ghiradelli)
- 1/4 tsp salt
- 1/3 cup butter
- 2 ounces dark chocolate, chopped
- 1 cup granulated sugar
- 1/4 cup 1% low-fat milk
- 1 tsp vanilla extract
- 2 large egg yolks
- 1 large egg
- Cooking spray
- All natural Peanut Butter
- Ghiradelli Chocolate Chips
- Graham crackers (1/2 sheet), crushed
- Mini marshmallows
- Preheat oven to 350 degrees
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa and salt in a medium bowl. Stir with whisk.
- Place butter and chocolate (dark, chopped) in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth and set aside. Cool slightly.
- Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks and egg; stir with a whisk to combine. Add butter mixture to flour mixture stirring just until combined.
- Pour batter into an 8 inch square metal baking pan coated with cooking spray.
- Take a knife full of peanut butter and swirl it through 1/3 of batter
- Take crushed graham crackers and SOME of the chocolate chips and swirl through 1/3 of batter with knife.
- Last but not least add chocolate chips to the last part of batter and mix in with knife.
- Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
- 2 minutes before the brownies are done sprinkle marshmallows on top of graham cracker section and place under broiler to melt/brown.
Peanut Butter section
I tasted every single one but I couldn’t pick a favorite! I liked that these had a nice crunch to the top and a fudgy mid section (without giving me a pudgy mid section 🙂 )
Since it WAS National Peanut Butter I had a square or two of the dark chocolate topped with some better n peanut butter.
QUESTIONS: Did you celebrate National Peanut Butter day? If so, with what? Have you ever made a low-fat brownie? Could you tell the difference?