Skinny Brownies. Life Changing – for the baker with a sweet tooth that can’t really eat butter.
All in the food processor. You start with some oats (for my grandpa and I, gluten free rolled oats). Blend those until they’re closer to flour than oats.
Add EVERYTHING else (but the peanut butter) to the food processor (or even blender). Melt the peanut butter, pour and mix lightly with a knife into a greased 8×8 baking sheet. Bake.
Easy right? And so, so, so tasty. I found the recipe here with tons of other tasty looking recipes.
Skinny (butterless) Peanut butter Swirl Brownies
3/4 cup creamy peanut butter (I used Jif Natural I believe!)
6 oz. low fat vanilla greek yogurt (could use fat free – I used fat free)
1/4 cup skim milk (or almond milk – I used it to use some up in the fridge!)
1 large egg
1/4 tsp salt
1 tsp baking powder
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
(I pre ground the oats before this step because the first time I found them not ground up enough by just grinding with all the ingredients)
Place all of the ingredients except for the peanut butter into a blender or food processor. For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled. I stored them in the fridge, you can put them there, then cut them. Cut into 12 squares and taste the lovely, somewhat healthy brownie goodness. (that does not tasty “healthy” in any sense of the word!)