Extra Super Fudgy Peanut Butter Swirl Brownies

Adapted just slightly from Sally’s Baking Addiction

I need to warn you … that “super fudgy” bit in the title … it’s not so much a description; it’s more of a warning.

Be hereby forewarned: have your milk or coffee or tea or whatever you like to drink with your brownies ready, nearby and waiting when you take your first bite of these super fudgy brownies. And a napkin. You’ll definitely need a napkin. Because these brownies … they are almost not even brownies, they are almost more like fudge than brownies.

They are dense, chocolatey, rich and gooey. Very gooey. So much so that they stick to your fingers a bit when you eat them. And maybe even a bit in your throat (thus the need for the drink!).

The other thing about these rich, fudgy brownies (besides that super fudgy factor) is that they are flour-less (seriously NO flour … at all!) and they have no added butter or oil. The only fat in these brownies comes from the peanut butter swirl topping and the egg. Nonfat Greek yogurt stands in for the butter. Oats take place of the flour. The oats get ground up so fine in the blender that you wouldn’t even guess they are oats. And the peanut butter swirl “frosting” on top is the perfect pairing with the chocolate … not to mention that it’s pretty. It was so pretty, my daughter told me to go take pictures of the pan before I cut them and destroyed their beauty.

Oh I suppose I should mention there is one more other oddity about this recipe: the batter is made in the blender. I got to that step in the recipe and thought WHAT? Brownies made in the blender? Yep, it’s true.

Thank you Sally’s Baking Addiction for the intriguing recipe. For those of you who are diabetic or watching your sugar, go see Sally’s post. She has some tips on sugar substitutes.

Print

Extra Super Fudgy Peanut Butter Swirl Brownies

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 brownies 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the batter:

• 3/4 cup (6 oz.) nonfat vanilla greek yogurt
• 1/4 cup milk
• 1 large egg
• 1/4 cup honey
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats

For the top: 3/4 cup creamy peanut butter

---

Instructions

1. Preheat the oven to 350 F. Spray a 9×9 inch square pan with cooking spray.
2. Put all of the batter ingredients in the order listed into a blender (or a handi chopper or food processor … I used my blender.) You do seriously want to pay attention to the order; it will blend easier if the liquid ingredients are on the bottom.
3. Blend until mix is smooth and there is no sign of oats in the batter. The mixture will start out very thick, but as it blends it will get thinner and thinner until it really seems more like cake batter than brownie batter and you’ve forgotten there are oats in there.
4. Pour the thin batter into the 9×9 pan.
5. Now, set the peanut butter in a small bowl and microwave it on high for about 30 seconds. With a large spoon, drop the peanut butter onto the brownie batter, then take a knife and swirl it around, taking care not to mix too much, just enough to create a pretty swirl.
6. Bake for 20-25 minutes or until the super fudgy brownies begin to pull away from the sides of the pan. Set the pan in the fridge to cool for a couple hours before even attempting to cut them.
7. Cut into 16 squares and serve. Store any leftovers in the fridge.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

---

Nutrition

• Serving Size: 1 brownie

This recipe was shared at Cast Party Wednesday, Thursday’s Treasures, TGIF Link Party and All my Bloggy Friends.