Skinny Peanut Butter Brownies

Ingredients

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

Directions

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.

Notes

This was on Sally’s Baking Addiction. She said not to use natural or runny peanut butter.

I bake them at 365 for altitude.