chocolate. peanut butter. cake. brownie. uh yes!

Remake of PaleOMG’s Double Chocolate Almond Espresso Muffins

I pinned this recipe, along with a bajillion other, a long time ago because, well. Look at the photo! Does that not look freaking delicious?! Well I have been enjoying recipe testing lately and this one popped back up in my feed so I figured, well now is the time to give it a go! My boyfriend is allergic to egg whites and since a lot of my recipes use an entire egg, I have been trying out different egg substations. More peanut butter, more applesauce, etc. They work but it was not quite the texture I was looking for in the baked goods. So, I ordered Bob’s Red Mills egg replacer to give that a shot. This is the first recipe I have ever tried with it and I would deem it a success. Not to mention it is based off a recipe from a VERY awesome blogger and cook PaleOMG 🙂

So without much more blabbering on, here is my take on her recipe.

Chocolate Peanut Butter Cake Brownies (egg free)
Serves 8

Ingredients:
-4tbsp egg replacer (Bob’s Red Mills)
-12tbsp water
-250g peanut butter (I used what we had on hand Jif Creamy)
-40g cocoa powder
-28g coconut flour (I used Betterbody)
-1tsp vanilla extract
-1/2tsp baking powder
-1/2tsp baking soda
-60g honey (or maple syrup)
-40g Nature’s Hollow Sugar Free Honey (or more honey/maple syrup)

Directions:
-Preheat the oven to 350F and spray your muffin tin.
-In a large bowl mix your egg replacer and water and mix till mostly smooth. You can also sub with 4 whole eggs (no water!).
-Next combine the rest of the ingredients into the bowl and mix until all ingredients are incorporated. The batter will be very thick and start to become slightly airy.
-Divide out evenly into 8 muffin tins.
-Bake for 20-25 minutes. This will vary depending on your oven and muffin tin.
-Store at room for 2-3 days in an airtight container then move to the fridge. You could probably freeze them but that wont be happening in this household 🙂

You could definitely add-in chocolate chips, nuts, or whatever bits you want into the batter but for me, simple was a good way to go for this all around tester.

These cake brownies are moist, slight crumb, fudge like yet light. They are not very sweet which I prefer but if you like super sweet I would add maybe 1-2tbsp sugar/sweetener. If you do this let me know your results please!

You could sub the honey for maple syrup like the original recipe calls for. In that case, along with the egg replacer, this would be a vegan recipe.

Nature’s Hollow was oh so kind to send me a few of their products to try out. I decided to incorporate their honey for this one and it worked perfectly. Tastes just like honey. I would suggest storing in the fridge before any use to help thicken it up and have more of the consistency of natural honey.

Looking forward to this week since this will for sure be fitted into a meal!!!!

Nutrition Facts
Calories: 285
Fats: 17g
Carbohydrates: 23g
Proteins: 10g

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