Peanut Butter Chocolate Fudge Brownies
Peanut Butter Frosted Brownies
Rich, fudgy, and better than you’d expect from the macros.
These are the brownies you make when you want something that still feels like dessert, but fits way better into your week than a bakery brownie.
215
Calories
7g
Protein
6g
Carbs
19g
Fat
Brownie Ingredients
- 6 tbsp butter
- 6 tbsp non-fat plain Greek yogurt
- 1/2 cup Lily’s stevia-sweetened chocolate chips
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 3/4 cup allulose
- 3 large eggs
Peanut Butter Frosting
- 2/3 cup PBfit
- as needed water, to mix
- 1/2 cup confectioners stevia or monk fruit
- 1/4 cup butter, softened
Kev Tip
Let the brownies cool fully before frosting. If they’re still warm, the peanut butter frosting gets messy fast.
Portion Guide / Make It Fit
Light: 1/2 brownie.
Standard: 1 brownie.
Bigger dessert: 2 brownies.
Lower calories: use a thinner layer of frosting.
Higher protein: pair with Greek yogurt on the side instead of making the brownie itself do all the work.
Standard: 1 brownie.
Bigger dessert: 2 brownies.
Lower calories: use a thinner layer of frosting.
Higher protein: pair with Greek yogurt on the side instead of making the brownie itself do all the work.
Storage
Store covered in the fridge for a firmer texture, or at room temp for softer brownies.
Instructions
- 1Preheat oven to 350°F. Grease or line an 8x8 baking dish with parchment paper.
- 2Melt the butter and chocolate chips over low heat until smooth. Remove from heat and cool slightly.
- 3Whisk the melted mixture with Greek yogurt, allulose, and eggs until well combined.
- 4In a separate bowl, mix almond flour, cocoa powder, and baking powder. Stir into the wet ingredients until just combined.
- 5Pour into the prepared pan and bake for 20–25 minutes. Let cool completely.
- 6Mix PBfit with water until it reaches a peanut butter consistency, then beat with softened butter and sweetener until smooth and fluffy.
- 7Spread frosting over the cooled brownies, then slice into 9 squares.
