Happy October! Let's start the month off with... chocolate! These thick, rich brownies are the perfect way to blend the season with your favorite weakness. Swirl in a bit of peanut butter, sprinkle with some salty goodness and Fall. In. Love.
You all know I love mixing pumpkin in with cake mix-- one of the best shortcuts I've ever learned. Check out these easy muffins as a reminder.
Pumpkin is such a powerhouse of nutrition and while seasonally accepted, it honestly should be celebrated and enjoyed all throughout the year! Pumpkin offers so many benefits. It's an immunity booster, supports eye/bone health, aids digestion and promotes skin health. And the great thing about it is that the flavor blends into chocolate seamlessly.
So, for all of you out there thinking pumpkin is a bit...basic, here's the good news--you don't even have to taste it!
I will say as easy as mixing pumpkin and chocolate are, I actually wanted to taste the pumpkin. Tis the season right?! So in went the pumpkin spice and vanilla extract. And while dreaming of a hint of savory with sea salt or peanut butter, the answer came quick,"Why not both?" (Thanks, BG!)
I introduce to you the easiest, healthier way to eat pumpkin and brownie-- Peanut Butter Swirled Pumpkin Brownies.
Enjoy!
Peanut Butter Swirled Pumpkin Brownies
Ingredients:
1 cup 100% Pumpkin Puree
1/4 cup Water
1/4 cup Creamy Peanut Butter
1 tsp Vanilla Extract
1 tsp Pumpkin Spice
Additional PB to drizzle (optional)
Flaky Sea Salt ( optional... but not really)
Instructions:
1. Preheat oven to 350 degrees, lightly grease 9-inch square baking dish
2. In a mixing bowl, mix brownie mix, pumpkin puree, and water until well blended. Stir in peanut butter.
3. Add the pumpkin spice, vanilla extract and stir until well combined
4. Pour the batter into prepared dish and shake/spread with spatula to even out. Drizzle extra peanut butter on top and swirl using knife or toothpick, making marble design with brownie batter.
5. Bake for 35 minutes, or until toothpick comes out clean. Remove from oven and let cool. Sprinkle with flaky sea salt, cut and serve.
Notes:
- Store in fridge for 3-4 days
Post a Comment