In the event that you lived with me, you’d know that I more often than not need to end each meal (or the night time) with a little something sweet. I have a sense that we’re very similar inside our fondness for better-for-you goodies, am I right?!

All I know is that I cannot feel confident and slam straight down an extra large blizzard or cherry dipped cone all the time.

I’m also sensing that I might become craving DQ right here. Haven’t acquired a Dilly in wayyyy too much time.

In every seriousness, I want to have the ability to enjoy something sugary without feeling like I overindulged. With that being said, I also appreciate sweets that contain dietary benefits like fibers, protein, omega-3s, & most significantly, REAL things that we are able to all understand and pronounce. Needless to say I really like an excellent DQ cone every now and then but for probably the most component I’m savoring a rectangular or two of chocolates. Or these chickpea blondies As well as these EPIC avocado dark bean brownies !

My most recent obsession: This skillet. I know there are a number of of you who are deeply in love with peanut butter and this skillet was produced just for you. It’s easy to to make, filled with peanut butter flavor and somehow likes like a mix between a blondie, cookie and wedding cake. Basically scrape-the-pan-for-all-those-little-crumbs worthy.

I love that it is flourless, gluten free, naturally sweetened with maple syrup (or honey) and full of good for you extra fat & protein. A slice of this paired with a glass of almond milk is overall 7pm heaven.

Don’t worry about cooking it inside a skillet or anything. It just makes you appear a little elegant. If you’re aware of boo, I would recommend simply baking it in a 9×9 inch pan and digging in.

Here’s a little short video to show you steps to make it!

5-Ingredient Flourless Peanut Butter Chocolate Chip Skillet + video!

Calories: 230

Fat: 15.6g

Carbohydrates: 18.8g

Sugar: 13.4g

Dietary fiber: 2.8g

Proteins: 6g

Prep time:

10 mins

Cook period:

20 mins

Total period:

30 mins

Ingredients

2 eggs, slightly beaten

1 teaspoon baking soda

3/4 cup chocolate chips

Coarse Sea sodium, if you like sweet and salty

Instructions

Preheat oven to 350 levels F.

In a large bowl, mix jointly, peanut butter, maple syrup, eggs and baking soda until clean and well combined. Flip in chocolate chips, reserving a tablespoon or two for sprinkling on top.

Pour batter into a 9-inches greased skillet and simple the very best. Sprinkle several chocolate chips on top. Bake for 18-24 minutes, or until edges turn slightly golden dark brown. Remove from oven and allow to cool before trimming 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 great!).

This recipe is most beneficial when a natural peanut butter can be used (only peanuts + salt). If your peanut butter doesn’t consist of salt, I would suggest adding 1/4 teaspoon to the recipe.

Feel free to bake this in a 9×9 in . pan or a 9×13 inches pan unless you possess a skillet. You may need to reduce baking period for a 9×13 in . pan.

To make vegan: Replacement two flax eggs for the eggs in the formula. Also make sure to use dairy free/vegan chocolate.

This recipe is also really lovely if you use dark chocolate chunks from your favorite chocolates bar. You’ll need approximately 6 oz.

You can make this paleo through the use of cashew or almond butter and paleo-friendly chocolate.

I was searching for this recipe as soon as I came across the video. I had been all like: WHERE COULD IT BE?!?!” LOL!

So pleased you finally posted the recipe with the measurements-I’ve been looking to try it since it looks so so good!

XO – Sarah

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