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
- 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 8×8 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. 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