Peanut Butter & Graham Cracker Brownies
Prep: 15 minutes
Bake: 40 minutes • Serves: 12
1 cup bittersweet, dark or semisweet chocolate chips
1/2 cup Filippo Berio® olive oil
1 teaspoon pure vanilla extract
1-1/4 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsweetened applesauce
8 whole sheets honey graham crackers, coarsely crushed
1/2 cup creamy peanut butter
Whipped cream (optional)
1.Preheat oven to 350°; spray 8-1/2 x 10-1/2-inch baking dish with cooking spray. In medium microwave-safe bowl, heat chocolate chips and oil in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir until smooth and cool to room temperature. Stir in vanilla extract.
2.In large bowl, whisk flour, sugar, baking powder and salt; stir in applesauce and chocolate mixture until just combined. Fold in graham crackers and peanut butter; spread in prepared dish and bake 40 minutes or until toothpick inserted in center comes out clean; cool on wire rack.
3.Cut brownie into 12 brownies; serve topped with whipped cream, if desired.
Approximate nutritional values per serving (1 brownie):
423 Calories, 23g Fat (7g Saturated), 0mg Cholesterol, 161mg Sodium,
51g Carbohydrates, 3g Fiber, 31g Sugars, 30 Added Sugars, 6g Protein
Chef Tip:
Substitute 1 cup coarsely crushed cookies or other variety of graham crackers for the graham cracker sheets; substitute sunflower seed, almond or other nut butter for the peanut butter. Recipe can also be prepared in an 8-inch square baking dish; bake for 45 minutes and cut into 16 brownies.
Smart Swaps:
Going gluten-free? Use gluten-free graham crackers and brownie mix. Add dark chocolate chips for a richer flavor and antioxidants.
