Peanut Butter Fudge Brownies
- 3/4 cup creamy peanut butter (do not use natural, runny peanut butter or powdered “peanut butter”)
- 6 oz. low fat or fat free vanilla greek yogurt
- 1/4 cup skim milk (or almond milk)
- 2 egg whites
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar (see note below about substitutions)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
Recipe above has white sugar, but you could easily use 1/2 cup of honey instead. I use splenda or stevia usually. Some people who make this use Splenda, Truvia, a mix of 1/2 cup brown sugar and 1/4 cup honey, to substitute for the 1 cup of white sugar. However you sweeten it, taste the batter to make sure it is as sweet as you want.
I have tried doing caramel on the top instead of peanut butter – didn’t care for it!
Also my husband and I put light whip cream and nuts on it during movie night- HEAVEN! I felt so guilty, but didn’t have to! Russell even said “Wow, its like eating a sundae – without all the guilt afterwards”
Do not ask me the calories, I have no idea – I would estimate 45 calories a brownie – could be more or less- just throwing a quick estimate out there- As long as you only eat 1 or 2 – you are fine! Eggs only have 70 calories each – and you aren’t using the whole egg – splenda and some of the other ingredients have no calories. Then you have the peanut butter, yogurt, oats, and milk. You can put all the ingredients in your my fitness pal and see what they total up to be for the entire pan – then divide the sections off. “Ain’t nobody got time for that” right now – you will have to do that own your own –
- Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
- Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) 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 – stick in the refrigerator for 2 hours, which allows to be cut very easily. Cut into squares and enjoy! I like to eat mine warm right out of the oven with the whip cream and nuts!
adapted from dashing dish and sally’s baking addiction