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Recipe Information
Light Flourless Peanut Butter Banana Fudge Brownies
Cultural Context
These fudgy brownies are a modern take on classic desserts, emphasizing healthier ingredients while retaining indulgent flavors. Flourless desserts have gained popularity due to gluten-free diets, and the combination of peanut butter and banana creates a rich, moist texture that appeals to many. Today, these brownies are enjoyed by those seeking a guilt-free treat without sacrificing taste.
peanut butter
🥗Healthier: almond butter
💰Cheaper: sunflower seed butter
Almond butter is lower in saturated fat, while sunflower seed butter is nut-free.
honey
🥗Healthier: maple syrup
💰Cheaper: agave syrup
Maple syrup provides a unique flavor while maintaining sweetness.
chocolate chips
🥗Healthier: dark chocolate chips
💰Cheaper: chocolate chunks
Dark chocolate chips have less sugar and more antioxidants.
Cut the spaghetti squash in half.
Drizzle olive oil on the squash and season with Cavender's seasoning.
Bake the squash at 375 degrees for 40 minutes.
In a skillet, add the cooked chicken and vegetable stir-fry mix.
Season the chicken and vegetables while they cook together.
Once the squash is done, let it cool slightly before handling.
Use a fork to shred the spaghetti squash into strands.
Combine the shredded squash with the chicken and vegetables in the skillet.
Add 4 tablespoons of gyoza dipping sauce to the mixture and stir well.
For the brownies, prepare a double batch without nut butter or PB2, and add extra cocoa if desired.
Bake the brownies in a large pan instead of a muffin tin for a different serving size.
For the overnight oats, add 1/2 cup of quick oats to each container.
Add a little less than a full scoop of protein powder to each container.
Pour in 2/3 cup of milk into each container.
Mix the ingredients well and cover the containers.
Refrigerate the overnight oats for thickening before consuming.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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