Peanut butter brownie cupcakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Makes: 6–8 small brownies Lasts: 3–4 days in an airtight container Calories per brownie: 6 squares ≈ ~60–65 kcal 8 squares ≈ ~45–50 kcal --- 🧾 Ingredients (in grams): 40g plain flour 15g cocoa powder 30g egg white (approx. 1 large egg white) 25g brown sugar 1 tbsp sweetener (granulated, optional to reduce sugar) 60ml milk (semi-skimmed or almond milk) = ~60g 5g peanut butter (1 tsp melted) 1g baking powder (¼ tsp) Optional: 2g vanilla extract Pinch of salt --- 🥣 Method: 1. Preheat oven to 170°C fan / 180°C conventional. 2. In a mixing bowl, whisk together: 30g egg white, 60g milk, 5g melted peanut butter, 25g brown sugar + 1 tbsp sweetener, Optional vanilla extract. 3. Sift in: 40g flour, 15g cocoa powder, 1g baking powder, Pinch of salt. Stir until smooth. 4. Line a small baking tin (e.g., 12x12 cm or similar). 5. Pour in batter and smooth the top. 6. Bake for 12–15 minutes, until just set in the centre (check with a toothpick). 7. Cool completely, slice into 6 or 8 squares.