Truth be told, rehabbing a brownie didn't present that great of a challenge for Chef Scott Leibfried. So he upped the ante by creating a truly refined plated dessert with homemade peanut butter sauce and caramelized bananas. Chef Scott slashed fat and calories by using unsweetened cocoa powder to impart deep chocolate flavor and nonfat yogurt to keep the brownies moist. The sweetness of the caramelized bananas combined with the rich peanut butter and fudgy chocolate make this a true standout dessert. From: Recipe Rehab ? 2013 by Everyday Health Buy the book By Scott Leibfried Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories 215 Total Fat 6g Saturated Fat 1g Cholesterol 0 Sodium 163mg Total Carbohydrate 36g Dietary Fiber 3g Sugars -- Protein 9g Calcium -- nearly no fat brownies with peanut butter sauce and caramelized bananas Courtesy of Recipe Rehab Yields: 16 Oven Temp: 350 Ingredients U.S. Metric Conversion chart Brownies Nonstick cooking spray 1/2 cup(s) oat flour 1/2 cup(s) unsweetened cocoa powder 1/2 teaspoon(s) baking soda 1 cup(s) nonfat vanilla yogurt 1/4 cup(s) egg subsitute, such as Egg Beaters 1/2 cup(s) sugar Sauce 1 can(s) (12-ounce) fat-free evaporated milk, such as Carnation 1/4 cup(s) creamy no-salt-added organic peanut butter Topping 1 banana, peeled 1 1/2 teaspoon(s) sugar Directions To make brownies, preheat the oven to 350 degrees F. Coat an 8-by-8 inch baking dish MDF Displaywith nonstick spray and set aside. Sift the flour, cocoa powder, and baking soda into a mixing bowl. Add the yogurt, egg substitute, and sugar. Mix well, until the batter is smooth. Pour the batter into the prepared baking dish, smoothing the top evenly with a spatula. Bake for 20 to 25 minutes, until a wooden toothpick inserted into the center of the brownies comes out with a bit of chocolate clinging to it. Cool in the baking dish before cutting. To make the sauce, in a small pot combine the evaporated milk and peanut butter over medium-low heat. Gently simmer, stirring occasionally, until the peanut butter is incorporated and the milk is slightly thickened, about 10 minutes. To caramelize the banana, cut into slightly angled slices and sprinkle with the sugar. Hold a kitchen torch 2 inches above the surface of the bananas, or broil them in the oven for 3 minutes, until golden brown. To serve, pool some peanut butter sauce on the bottom of a dessert plate, set a brownie in the center, and top with caramelized bananas.
