Dark Chocolate Peanut Butter "Healthy" Brownies

I think peanut allergies are among the most torturous food allergies I can think of (except maybe allergies to milk, gluten, soy...ok so I guess I like food too much). Point being, if you're allergic to peanuts, I feel for you and you should probably not make these brownies. Or you could make them and just leave out the peanut butter filling. Still good and relatively healthy.


Or you could be like my best friend Kayla. See, she's allergic to a lot of things, nuts, soy, lactose, raw fruits and vegetables, grass and nature in general...get the picture? Basically everything. One of her favorite snacks is apples and peanut butter, and she couldn't eat it for a really long time because whenever she did she would have an allergic reaction. Kayla loves Jesus though, and believes that he loves his children and wants to give them good gifts. She had seen and heard testimonies of people being healed or all sorts of sicknesses just because of the Lord's love for them. So she prayed to be able to eat peanut butter, and you know what? Jesus healed her of her peanut allergy. She boldly tried peanut butter one day after years of he allergy, and no reaction! She's ben eating it ever since.


Woohoo! What a good, good father. He didn't have to do anything, but he did. She would have been fine, but he loves it when we rely on him and ask him for healing in ourselves. He just wanted to give her an awesome gift. MMM, how he loves his kids!


So Kayla, make these brownies girl, do it for all the peanut allergic out there. Oh, and you there reading this post should make them too! Hey, they're kind of healthy so you don't even have to feel bad!


What you need
1 1/2 c. dark chocolate chips
2 Tbsp. butter spread
4 eggs
1 c packed brown sugar
1/4 c. oil
1/4 c. low-fat yogurt vanilla yogurt
1/4 c. plus 2 Tbsp. fat-free sour cream
1/2 tsp vanilla
3/4 c. whole wheat flour
1/4 c. all purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup creamy peanut butter
1/2 c. confectioner's sugar
1/2 c. milk (pull it out of the fridge as soon as you start the brownies and it should be a good temp by the time you need it)


What you do
Preheat the oven to 350F.


Melt the chocolate chips and butter in the microwave or a double broiler until melted together. (You want it almost completely smooth, but it's ok if there are a few lumps because those will become chocolate chips.) In a separate bowl, cream together eggs, brown sugar and oil with an electric mixer just until combined. Stir the yogurt, sour cream and vanilla into the chocolate mixture and then beat the egg/sugar/oil mixture into the chocolate mixture with the mixer just until combined. Stir in the two flours, salt and baking soda.


In a separate bowl, cream together peanut butter and confectioner's sugar with a mixer. As soon as it's combined beat in the milk and continue beating until fluffy.


In a greased 9x13 pan, pour half of the brownie batter and spread it out to the corners of the pan. It will be thin and that's ok. DON'T WORRY! Spoon the peanut butter mixture over it and spread to the edges of the pan. Then pour the rest of the brownie batter over that and spread out. Bake in a 350F oven for about 25 minutes or until the middle is no longer jiggly. (Very technical term)