Peanut butter brownies


  • ¾ cups Low Fat Plain Yogurt
  • ¼ cups Skim Milk
  • 1 whole Egg
  • ¼ teaspoons Salt
  • 1 teaspoon Baking Powder
  • 1 cup Sugar Substitute
  • ½ cups Cocoa Powder
  • ½ cups Rolled Oats
  • ½ cups Peanut Butter

1. Preheat oven to 350 degrees F. Spray an 8×8 inch pan with non-stick cooking spray. Place all ingredients in the blender, except for the peanut butter, starting with the liquid ingredients first for easy blending. Blend until mix is smooth, and oats are ground. (Helpful hint: You may need to stop the blender a few times and stir to mix things up at first!)

2. Pour mix into brownie pan, using a spatula to scrape the sides of the blender bowl, and get all of the batter into the pan. (You don’t want to waste any, trust me!)

3. Microwave the peanut butter for 30 seconds. Drizzle the melted peanut butter over the brownie batter. Using a knife, gently swirl the batters together to make a marbled effect. (Try not to overmix).

(Note: Instead of swirling the peanut butter into the brownies, you could also mix the brownie batter and peanut butter together before pouring it into the pan, this way you would have peanut butter brownies, which are equally as delicious as the swirled version! I did this when I made them with peanut flour, because it wasn’t as easy to swirl as regular peanut butter.)

4. Bake for 20-25 minutes, or until brownies are cooked through. When brownies are completely cooled, cut brownies into 3 rows by 3 rows to get 9 even brownies. (I put them in the refrigerator to cool completely before cutting into them. They are very fudgy, so this helped them firm up a bit.)


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