In case you missed it, which would be super sad for you, Monday was my BBFF Nicole’s birthday! To celebrate, I made her brownies!
Now, I’ll be honest. I don’t usually make brownies from scratch. I usually let TJ’s Reduced Guilt Brownie Mix or No Pudge Brownie Mix do the work for me, because they are both delicious and easy. However, there was no way I was going to use a box mix for Nicole’s birthday. Have you read her blog??? She’s like a real chef. In fact every single time I cook for her, or she eats something I make, I get suuuuuuper nervous.
Luckily, these turned out much better than the gnocchi incident of 2012. In fact, they came out ridiculously good.
And now I have a huge problem on my hands…
All I can think about is brownies!!
Brownies, brownies, brownies, brownies, bbbrrrooowwwwnnniiieeesss!!!
Rich, sweet, gooey and chocolatey with peanut butter chips perfectly complementing the white and dark chocolate.
Or in other words YUM!
Black & White Peanut Butter Chip Brownies
yield 36 brownies
For the white layer:
- 2/3 cups white whole wheat flour
- 5.5 ounces Sunspire white chocolate chips
- 2 tbs light whipped butter
- 6 tbs nonfat vanilla yogurt
- 1/3 cup turbinado sugar
- 1/3 cup Splenda
- 1/4 cup packed light brown sugar
- 1/2 cup + 2 tbs egg substitute
- 1 tsp vanilla extract
- 1/2 cup Sunspire peanut butter chips
For the black layer:
- 2/3 cups white whole wheat flour
- 5.5 ounces Sunspire grain sweetened chocolate chips
- 2 tbs light whipped butter
- 6 tbs nonfat vanilla yogurt
- 1/2 cup turbinado sugar
- 1/3 cup Splenda
- 1/2 cup + 2 tbs egg substitute
- 1 tsp vanilla extract
- 1/2 cup Sunspire peanut butter chips
For the White Chocolate Glaze:
- 10 oz bag Sunspire white chocolate chips
- 1/2 tbs light whipped butter
- 3 tbs unsweetened almond milk
- 1 tsp vanilla extract
- sprinkles for topping (optional)
Directions:
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13 glass baking pan. Line the pan with parchment paper.
- Start with the white layer.
- In a medium bowl, whisk the flour and salt together.
- Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water (or a double broiler), stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add sugars, Splenda and yogurt. Whisk until completely combined, then remove the bowl from the pan.
- Add eggs substitute and vanilla to the white chocolate mixture and whisk until combined. Do not over mix.
- Gently fold in flour mixture followed by peanut butter chips. Batter will not be completely smooth. Tiny flour clumps will bake out.
- Pour into prepared baking pan.
- Repeat steps 3-6 with black layer.
- Pour black layer on top of white. Use a butter knife to gently swirl.
- Bake for 40-50 minutes, turning once in between to ensure even cooking.
- Let stand for 10 minutes then transfer to a wire rack to cool completely (this is where the parchment paper comes in handy!)
- Make glaze by microwaving white chocolate and butter together in a medium bowl on 20 second intervals, stirring after each, until melted.
- Add vanilla and milk and stir until combined.
- Spread over completely cooled brownies, top with sprinkles if desired and allow to cool for approx 1 hour.
