The next two recipes will be showcasing peanut butter, and knowing my predilection to ALL THINGS SWEET, you know that means just one thing. Baked goods! Today’s crustless brownie pie is sure to please any chocolate & PB lover. For added decadence, warm a slice several seconds in the microwave, then top with small scoop of ice cream.
Yields one 9 or 10-inch pie. Serves 10.
SODIUM CONTENT: 20 mg per serving
4 ounces semi-sweet chocolate or chocolate chips (about 1/2 c.)
1/2 c. (1 stick) unsalted butter
2/3 c. all-purpose flour
1/2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
3/4 c. sugar
1/2 c. brown sugar
1 t. pure vanilla extract
1/2 c. no-salt-added creamy peanut butter
Preheat oven to 350 degrees. Butter and flour a 9 or 10-inch pie plate; set aside.
Melt the chocolate with 4 T. butter. Stir to combine, then leave to cool for a few minutes.
Sift the flour and baking powder into a large bowl. Set aside.
In a separate bowl, beat the remaining 4 T. butter with the sugars until pale and fluffy. Add eggs, one at a time, beating well after each. Add the vanilla. Gently fold in the flour mixture. Do not overmix.
Spoon half of the batter into another bowl. Add the peanut butter to one half of the batter, and add the melted chocolate mixture to the other. Spread the peanut butter mixture evenly into the pan, then top with the chocolate mixture, to form two even layers.
Place pan on middle rack in oven and bake for 30 minutes. Do NOT overbake. Remove form oven and place on wire rack to cool. Cool fully before cutting and serving.