Skinny Treats: Peanut Butter Swirl Brownies
October 2, 2013

I have a treat for you guys today, quite literally!

I have a major sweet tooth, but the problem is that I have to stay away from sugar and cake and all things delicious because I have no self control…

Every now and then I stumble across great easy recipes on the interwebs that I just have to share, this one from Sally’s Baking Addiction¬†because wel the words Skinny & Brownie, are two things that are notorious for NOT going together (also, I love Sally cos she is a runner too!)

These skinny brownies combine healthier alternatives to the usual oil, butter and flour.

Skinny Peanut Butter Swirl Brownies

Peanut butter brownies


  • 3/4 cup (185 g) or creamy peanut butter
  • 170 g of fat free Greek yoghurt
  • 1/4 cup (60 ml) skim milk (or almond milk)
  • 1 large egg (or 2 egg whites)
  • 1/4 teaspoon of salt
  • 1 cup (200 g) granulated sugar (or 1/2 cup of honey instead)
  • 1/2 cup (64 g) unsweetened cocoa powder
  • 1/2 cup (40 g) old-fashioned rolled oats


  • Preheat oven to 175 degrees. Spray a 8√ó8 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. For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up.
  • 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
  • Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgey, so wait until COMPLETELY cooled






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