Rich Chocolate Peanut Fudge Brownies with Light Sauce

Chocolate Peanut Brownies with Creme Anglais

Summer is typically the time of year when we all try to watch what we eat so we can fit into our beach attire, and because its the season of fresh produce; access to tomatoes, cucumbers, zucchinis, squash, peaches, and cherries are within reach in the garden or grocery store. It’s beyond important to eat healthy — it’s the best preventative medicine we can give ourselves.

BUT. . . sometimes we deserve something sweet and rich. This recipe for Chocolate Peanut Fudge Brownies with Crème Anglaise is guaranteed to hit the spot. I recommend serving it in a thin slice-style (which can also be fanned); a three ounce portion is actually generous to the taste buds and it keeps dessert to just under 400 calories.

The Crème Anglaise sauce that you dribble on the brownies tastes just like ice cream; in fact it is a vanilla ice cream base. But you only need one to two tablespoons per serving, which is one-third the calories of a scoop of ice cream. So instead of adding a big hunk of caloric ice cream on top of your next dessert, try a tablespoon or two of the Crème Anglaise. You get the same flavor with a much smaller portion!

I also include an optional ingredient in the brownie recipe — ancho chili powder — which compliments the chocolate. It is very subtle but but will help draw out the flavor!

Recipe: Chocolate Peanut Fudge Brownies with Crème Anglaise