To use up the remaining vegetables that were on hand, I made this spaghetti, which ended up being very amazing. For the pesto, roasting the vegetables in the oven is crucial.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup all-purpose flour
- ¾ cup white sugar
- ½ cup milk
- ½ cup peanut butter
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder, or as needed
- ½ teaspoon salt
- 1 ¾ cups hot water
- 1 cup brown sugar
- ¼ cup unsweetened cocoa powder
Instructions
- Mix flour, white sugar, milk, peanut butter, 2 tablespoons cocoa powder, vegetable oil, vanilla extract, baking powder, and salt together in a bowl until batter is smooth; spread into an 8×8-inch microwave-safe dish.
- Mix water, brown sugar, and 1/4 cup cocoa powder together in a bowl until dissolved; pour over batter.
- Cook at 50% in microwave for 9 minutes. Rotate dish 1/2 turn and microwave on high until set, about 6 more minutes.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 268 mg |
| Sugars | 39 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Even though I cut back on the sugar – this was way too sweet for my family, and it was too thin – sorry, but wouldn’t do this one again.
very quick recipe! very very sweet 🙂
If you’re short on time and want to make to make an easy dessert, this recipe will work for you. It makes a good peanut butter cake base complete with chocolate sauce. Best if served immediately.