skinny peanut butter swirl brownies

Yep, they’re as good as they sound!

We’ve joked about how ‘skinny brownies’ are really just brownies for skinny people. Because, honestly, brownies this good are not going to make you very skinny! Even brownies made with oats, yogurt and natural peanut butter… No – especially brownies made with oats, yogurt and peanut butter (a selection of my favorite things)!

These are very moorish – fudgy and light, salted and sweet, tangy and rich all at once. Fortunately, they are (actually) appropriately titled, being comparatively low in fat and pleasantly low in calories too. I sent J off to work with the majority of the batch and they were very well received – not one person noted the lack of oil and butter.

Because you really can’t tell! I was very surprised to find these SO fudgy without the butter normally needed to create the perfect brownie. Just like the double chocolate banana brownie (these were almost as good as those!) the alternative to butter really works, not only hugely reducing the calories in a slice, but creating a deliciously tangy bite.

Skinny Peanut Butter Swirl Brownies
Recipe from the beautiful blog, Dashing Dish (Check it out for some more low fat treats)
Makes 12 – 15 squares

3/4 cup creamy (or crunchy) peanut butter
175g low fat yogurt (I used unsweetened natural)
1/4 cup skim milk
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup sugar (dark brown is my favorite for its deeper flavor)
1/2 cup cocoa powder
1/2 cup old-fashioned rolled oats

handful shelled peanuts
rock salt

Preheat oven to 350F (180˚C). Spray an 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a food processor (or blender), For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You may have to stop the blender and scrape down the sides a few times. Pour batter into prepared baking dish.

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. Sprinkle over roughly chopped peanuts and some flakes of sea salt.
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 cooled before cutting. Placing in the refrigerator speeds this up.

Around 80 calories per serving. That is, if you can manage to only eat one.

5 thoughts

  1. Sound nut-tastic with the peanuts AND oats! I was won over by a friend’s peanut butter chocolate cake, so will have to give this a try when I find some good peanut butter!

  2. Pingback: Coconut & lime ice cream dream « Two Spoons

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