If you lived with me, you’d know that I almost always have to end each meal (or the night) with a little something sweet. I have a feeling that we’re very similar in our fondness for better-for-you treats, am I right?!
All I know is that I can’t feel confident and slam down an extra large blizzard or cherry dipped cone all the time.
I’m also sensing that I might be craving DQ here. Haven’t had a Dilly in wayyyy too long.
In all seriousness, I want to be able to enjoy something sweet without feeling like I overindulged. With that being said, I also appreciate sweets that contain nutritional benefits like fiber, protein, omega-3s, and most importantly, REAL ingredients that we can all recognize and pronounce. Of course I love a good DQ cone every now and then but for the most part I’m enjoying a square or two of dark chocolate. Or these chickpea blondies. Or even these EPIC avocado black bean brownies!
My latest obsession: This skillet. I know there are quite a few of you who are in love with peanut butter and this skillet was made just for you. It’s easy to to make, full of peanut butter flavor and somehow tastes like a cross between a blondie, cookie and cake. Basically scrape-the-pan-for-all-those-little-crumbs worthy.
I love that it’s flourless, gluten free, naturally sweetened with maple syrup (or honey) and full of good for you fats & protein. A slice of this paired with a glass of almond milk is absolute 7pm heaven.
Don’t worry about baking it in a skillet or anything. It just makes you seem a little fancy. If you’re at home with boo, I suggest just baking it in a 9×9 inch pan and digging in.
Here’s a little short video to show you how to make it!
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram or leave a comment below to let me know you liked it! xo.
- Serves: 16 Slices/Bars
- Serving size: 1 bar/slice (based on 16)
- Calories: 230
- Fat: 15.6g
- Carbohydrates: 18.8g
- Sugar: 13.4g
- Fiber: 2.8g
- Protein: 6g
- 1 1/2 cups natural drippy peanut butter*
- 1/2 cup pure maple syrup (or honey)
- 2 eggs, slightly beaten
- 1 teaspoon baking soda
- 3/4 cup chocolate chips
- Extra peanut butter for drizzling on top
- Coarse Sea salt, if you like sweet and salty
- Preheat oven to 350 degrees F.
- In a large bowl, mix together, peanut butter, maple syrup, eggs and baking soda until smooth and well combined. Fold in chocolate chips, reserving a tablespoon or two for sprinkling on top.
- Pour batter into a 9-inch greased skillet and smooth the top. Sprinkle a few chocolate chips on top. Bake for 18-24 minutes, or until edges turn slightly golden brown. Remove from oven and allow to cool before cutting into slices.
- Best served with ice cream or a drizzle of extra peanut butter on top and a little sea salt (Trust me, it's good!).
Feel free to bake this in a 9x9 inch pan or a 9x13 inch pan if you don't have a skillet. You may need to reduce baking time for a 9x13 inch pan.
To make vegan: Substitute two flax eggs for the eggs in the recipe. Also be sure to use dairy free/vegan chocolate.
This recipe is also really lovely if you use dark chocolate chunks from your favorite dark chocolate bar. You'll need approximately 6 oz.
You can make this paleo by using cashew or almond butter and paleo-friendly chocolate.
Recipe: Monique Volz // Photography: Sarah Fennel