After the not-so-light recipe I posted earlier this week, I have something a little bit healthier for you today. But I promise, these skinny brownies taste amazing!! I was skeptical when I first saw this recipe – I mean how can you make a brownie without oil or butter? But I was intrigued so decided to try it out. And wow, am I glad I did. These brownies are amazing!! They are so moist and fudgy – and the peanut butter swirl just puts them over the top! As a bonus, they are so pretty! I felt like a kid in art class making the marble swirl of PB on top of the batter.
Oh and I should also mention how easy these are to make – you throw all the brownie ingredients in a blender and blend them together. Then pour it into a pan, swirl some melty peanut butter on top, and that’s it!! You might find this hard to believe, but I don’t actually own a blender. When you live in a small NYC apartment, you have to pick and choose which kitchen appliances to have. Clearly the Kitchen Aid stand mixer won that battle, so I use my immersion blender for all my blending needs. I seriously love that thing. It takes up no room, and it really works! It does take longer than a normal blender, but when I’m blending up things like brownie batter, I really don’t mind! Anyway, where was I? Oh yes, peanut butter brownies. You should make them – they’re delicious!
Skinny Peanut Butter Brownies
Recipe adapted from Sally’s Baking Addiction
6 oz fat free Greek yogurt
¼ cup skim or almond milk
1 large egg
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
½ cup unsweetened cocoa powder
½ cup old-fashioned rolled oats
¾ cup creamy peanut butter
Preheat oven to 350 degrees F. Spray a 8”x8” pan with non-stick cooking spray. If desired, line the pan with a long sheet of parchment paper cut to fit the pan, leaving some hanging over the edges of the pan. (I like to do this for easy removal of the brownies)
Put all of the ingredients except the peanut butter into a blender, and blend until the mixture is smooth, stopping to scrape down the sides a few times. Make sure the oats are thoroughly ground up. (Alternately, you can do this in a large bowl with an immersion blender). Pour the mixture into the prepared baking dish.
In a small bowl, microwave the peanut butter for about 30 seconds. Dollop the melted peanut butter on top of the batter, and use the tip of the knife to swirl the peanut butter into a marbled effect. Do this gently and try not to overmix.
Bake the brownies for 20 – 25 minutes, until they begin to pull away from the sides of the pan. Do not overbake, these brownies are very fudgy and will set more as they cool. Let them cool completely before cutting into squares.