I can’t believe this is only the second brownie recipe I’ve posted on here. Then again, Ghirardelli makes an amazing brownie mix that has never let me down. A co-worker of mine is gluten intolerant and I told him I’d bake something he could eat without worry. When I saw this recipe, I figured that the chocolate and peanut butter combination would make up for any issues in my first attempt at a gluten free brownie! These were definitely on the fudge-y consistency side and not cake-like. So it totally depends whether you’re okay with that. I happen to not mind, because it’s like you’re enjoying a square of fudge but it’s healthier! I think they’d also be wonderful heated up and served a la mode. I do wish they were a little thicker. I think I may have accidentally made in a 9 by 9 pan, which may account for some of that.
Original Recipe From: Sally of Sally’s Baking Addiction
Original Recipe Located At: http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/
- 3/4 cup (185 grams) 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 (60 ml) skim milk (or almond milk)
- 1 large egg (or 2 egg whites)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (200 grams) granulated sugar (see note above in post about substitutions)
- 1/2 cup (64 grams) unsweetened cocoa powder
- 1/2 cup (40 grams) old-fashioned rolled oats
1) Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
2) 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.
3) 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!)
4) 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 – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into squares and enjoy!