Ingredients
Scale
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
- Preheat the oven to 350 F. Spray a 9×9 inch square pan with cooking spray.
- 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.
- 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.
- Pour the thin batter into the 9×9 pan.
- 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.
- 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.
- 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