Today’s recipe comes from Better Homes and Gardens Low-Salt Cooking. I adapted it to eliminate the trans fats (shortening), and opted for unsalted peanut butter in order to keep the sodium as low as possible. The result?? Scrumptious brownies full of flavor, but without (at least some of) the guilt! Bring them ON!
Yields 16 bars.
SODIUM CONTENT: 9 mg per brownie
1/4 c. (1/2 stick) unsalted butter
1/4 c. no-salt-added peanut butter (creamy or chunky style)
2 squares (2 oz.) unsweetened baking chocolate (OR 6 T. unsweetened cocoa powder and 2 T. vegetable oil)
1 c. sugar
1 t. pure vanilla extract
3/4 c. all-purpose flour
Preheat oven to 350 degrees. Grease and flour an 8x8x2-inch square pan and set aside.
Measure the butter, peanut butter and chocolate (or cocoa and oil) into a medium saucepan. Place over medium heat, and melt ingredients, stirring constantly. Remove from heat. Stir in sugar. Add eggs and vanilla, mixing just until combined. Stir in the flour. Spread batter in the prepared pan (it will be thick). Place pan on middle rack in oven and bake 25 minutes. Remove from oven and place pan on wire rack to cool. Cool roughly 30 minutes before cutting into bars and serving. Store leftovers in an airtight container.