You’ve heard of loaded fries and loaded milkshakes; get ready for loaded brownies! Just because you want to have a blow out on desserts, doesn’t mean you have to sacrifice your diet.
Check out these three recipes below – these are generously topped with goodies that will have you thinking that you have died and gone to heaven.
PEANUT BUTTER CHEESECAKE BROWNIES
INGREDIENTS
For the Peanut Butter Brownie:
1 packet 180 Cakes Brownie Mix
3 large eggs
100g unsalted butter – melted
For the Peanut Butter Cheesecake:
125g soft cream cheese
1 large egg
1/3 cup your 180 Cakes Vanilla Frosting Mix or your favourite sweetener
½ cup 100% peanut butter (crunchy or smooth)
1 tsp Vanilla Extract
INSTRUCTIONS
Preheat the oven to a 150°c (with fan) or 170°c (without fan). Grease a 20cm or 8inch square tin and line it with baking paper.
The Peanut Butter Cheesecake
Combine the softened cream cheese, peanut butter, egg, sweetener and vanilla in a large bowl or a food processor.
If using the bowl:
Whisk the ingredients with an electric beater on a medium speed until smooth and creamy.
If using the food processor:
Blend the ingredients on a medium speed until smooth and creamy.
Then set aside while you make the brownie mix.
The Brownie
Place the butter, eggs, and Peanut Butter Collagen Brownie Mix into a large bowl and stir the mixture with a wooden spoon until combined.
The Assembly
Spoon 2/3 of the brownie mixture into the tin and spread evenly, then alternate large spoonsful of the cream cheese mixture and small spoonsful of the remaining brownie mixture over the top and swirl together with a knife.
Place it in the oven and bake for 30-40 minutes until a skewer inserted into the centre comes out with only a few crumbs clinging to it.
Let it cool completely in the tray before cutting into 12 squares. Store in an airtight container in the fridge for up to 5 days.
NUTRITIONAL INFORMATION
| Per 100g | Per 65g Piece | |
| Energy | 1840 kj | 1210 kj |
| Protein | 17.40 g | 11.50 g |
| Fat – Total | 31.20 g | 20.60 g |
| Fat – Saturated | 16.80 g | 11.10 g |
| Carbohydrate – Total | 6.30 g | 4.20 g |
| Carbohydrate – Sugar | 1.90 g | 1.20 g |
| Sodium | 138.00 mg | 91.00 mg |
| Xylitol | 16.00 g | 10.00 g |
S’MORES BROWNIES
INGREDIENTS
For the Biscuits Base
1 packet 180 Cakes Vanilla Almond Biscuit Mix
1 large egg
40g unsalted butter – melted
For the Brownie
1 packet 180 Cakes Brownie Mix
3 large eggs
100g unsalted butter – melted
For the Topping
1 packet sugar free marshmallows
INSTRUCTIONS
Preheat the oven to a 160°c (with fan) or 180°c (without fan). Grease a 20cm or 8inch square tin and line it with baking paper.
The Biscuit Base
Place the butter, egg, and Vanilla Almond Biscuit Mix into a large bowl and stir the mixture with a wooden spoon until combined.
Press into the bottom of the lined tin and bake for 10 minutes.
The Brownie
Place the butter, eggs, and Brownie Mix into a large bowl and stir the mixture with a wooden spoon until combined.
Pour over the baked biscuit base and return to the oven for 25 minutes.
The Finishing Touch
Turn the oven to the grill setting.
Top the brownies with the marshmallows and place under the grill for 2 minutes until the marshmallows start to brown. Watch them carefully at this stage as it is easy to burn under the grill.
Optional: drizzle sugar free chocolate over the top of the s’mores brownies.
Let it cool completely in the tray before cutting into 12 squares. Store in an airtight container in the pantry for up to 5 days.
NUTRITIONAL INFORMATION
| Per 100g | Per 85g Piece | |
| Energy | 1480 kj | 1258 kj |
| Protein | 14.50 g | 12.32 g |
| Fat – Total | 37.90 g | 32.21 g |
| Fat – Saturated | 8.00 g | 6.80 g |
| Carbohydrate – Total | 5.90 g | 5.01 g |
| Carbohydrate – Sugar | 1.80 g | 1.53 g |
| Sodium | 113.00 mg | 96.00 mg |
| Xylitol | 21.92 g | 18.63 g |
PECAN PIE BROWNIES
INGREDIENTS
For the Brownie
1 packet 180 Cakes Brownie Mix
3 large eggs
100g unsalted butter – melted
For the Pecan Topping
250g salted butter
200ml cream
100g 180 Cakes Vanilla Frosting Mix or your favourite sweetener
50g 100% natural smooth peanut butter
100g pecans
INSTRUCTIONS
Preheat the oven to a 160°c (with fan) or 180°c (without fan). Grease a 20cm or 8inch square tin and line it with baking paper.
The Brownie
Place the butter, eggs, and Brownie Mix into a large bowl and stir the mixture with a wooden spoon until combined.
Pour into the tray, place in the oven and bake for approximately 25 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Once the brownie is baked take out of the oven and let cool in the tray.
The Pecan Topping
Place the pecans on a baking tray and place them in the oven for 7-10 minutes until toasted. Stir or shake the pan occasionally so the nuts brown evenly without burning.
Place the butter into a medium pot and melt, stirring with a wooden spoon until it is a dark golden-brown colour. Then add the cream and sweetener and simmer the mixture while stirring constantly (for approximately 7-10 minutes) until the caramel thickens.
Take off the heat and stir in the peanut butter until smooth then stir in the pecans.
The Assembly
Pour the pecan topping on top of the baked brownie and place in the fridge overnight or until set. Once set cut into 15 pieces and enjoy.
Store in an airtight container in the fridge for up to 5 days.
NUTRITIONAL INFORMATION
| Per 100g | Per 90g Piece | |
| Energy | 1139 kj | 1480 kj |
| Protein | 13.90 g | 12.50 g |
| Fat – Total | 38.20 g | 34.38 g |
| Fat – Saturated | 11.50 g | 10.35 g |
| Carbohydrate – Total | 4.60 g | 4.14 g |
| Carbohydrate – Sugar | 1.90 g | 1.70 g |
| Sodium | 122.00 mg | 110.00 mg |
| Xylitol | 18.00 g | 16.20 g |
Now all that is left is to enjoy these amazing loaded brownies! Happy baking and don’t forget to share your creation with me on Facebook or Instagram and tag us @180cakesau and #180cakesau.
