Husband: "Those are definitely not making the blog."
Me: "Ehhh, I'll probably still put them in because they are darn tasty, even if they aren't healthy!"
So as I state in the description, not everything on this blog is a healthy option. I made these brownies to take to a friend's house for a cook out and HAD to take the leftovers to work otherwise I would have eaten the entire pan in two days. They were awesome.
I have seen the recipe on two different sites, both The Girl Who Ate Everything and Real Mom Kitchen. In the peanut butter filling, I used 3/4 cup peanut butter and 1/4 cup butter instead of 1/2 cup of each. I figured this decreased the saturated fat a little and increased the heart healthy fat a little (although likely had about the same amount of calories and total fat).
Although I didn't make any of these changes, here are some other ways you could health-up this recipe a bit:
- Use natural peanut butter instead of the high fat, high sugar, high salt kind.
- Use the low fat variation on your brownie recipe box
- Substitute applesauce for oil in the brownie recipe
- Use a healthier brownie recipe like this black bean brownie recipe instead of boxed brownie mix.
- Cut your brownies insanely small and share with 60 of your friends so you aren't temped to eat ENTIRE ROWS of the pan!
Peanut Butter Truffle Brownies
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
water, oil and eggs called for on brownie box
1/4 cup butter, softened
3/4 cup creamy peanut butter
2 cups powdered sugar
2 tsp milk
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350 degrees. Grease bottom only of 9x13 inch pan with cooking spray.
Prepare brownie batter according to package directions. Spread in the bottom of prepared pan. Bake 28 to 30 minutes. Cool completely, at least 1 hour.
In a medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread filling evenly over brownie base.
In a small microwavable bowl, microwave topping ingredients uncovered on high 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Cut into small brownies and store in the refrigerator.