Peanut Butter and Chocolate. Need I say more?
Has there really ever been a better baking duo than those two? I think not.
You are going to love this brownie recipe I’m sharing today because not only are they are quick & easy, they are also quite possibly the fudgiest brownies I’ve ever tasted. These brownies are so soft, moist, and mouthwatering that you would assume they wouldn’t be good for you, but guess what? They are actually decently HEALTHY for a brownie! Instead of using loads of flour, oil, sugar, eggs and butter which are in most brownie recipes, this recipe uses oats & no-fat plain yogurt as replacements. Have a brownie without the guilt! 🙂
Substitutions: You can replace the white sugar in this recipe with 1/2 cup honey, or throw in some walnuts or pecans if you’d like!
(makes 9-12 bars depending on how you cut them)
1/2 cup old-fashioned rolled oats
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
pinch of salt
pinch of baking soda
6.oz (3/4 cup) no-fat plain yogurt
1/4 cup skim milk
1 large egg
1 cup granulated sugar
3/4 cup chunky peanut butter (you can use whichever kind of peanut butter you’d like)
1. Preheat oven to 350F. Spray/grease a 8 inch pan. Set aside.
2. Place oats, cocoa powder, baking powder, salt and baking soda into a blender (food
processor) and blend until mixed and oats are ground up and flour-like.
3. In a medium bowl combine the yogurt, skim milk, egg and sugar. Add the dry mix from the blender and mix altogether. Do not overmix – Just mix until all the ingredients are combined. (The batter will be thin since there is no flour in this mix – don’t worry.)
4. Pour batter into prepared baking pan. Microwave the peanut butter for 20-30 seconds. Drop peanut butter by spoonfuls onto the batter. Using a butterknife, swirl the peanut into the batter creating a marble effect! (I like to stick the knife right into the batter so that it touches the bottom of the pan so that the peanut butter goes right into the batter, not just sitting on the top. If you prefer the swirl on top, don’t stick the knife right in. Just lightly swirl the top.)
5. Bake for 25-30 minutes. Brownies are done when they begin to pull away from the sides of the pan. Let cool, and refrigerate for at least 1 hour – 2. Wait before completely cooled to cut and serve. Since they are super fudgy, they need to cool totally before serving!