Sunday, February 17, 2013

Skinny Peanut Butter Brownies
So I've been M.I.A. for the last month and a half. With work and wedding planning, I haven't been spending very much time in the kitchen. However, for Valentine's Day I managed to find time to make these delicious, fudgy brownies. Not only are the yummy--decadent really--they are semi-healthy (or at least not super bad for you). You see, Eric and I joined a gym at the beginning of the year so we can look all tone and fit for our wedding. These brownies make us feel a little less guilty for indulging in our sweet tooth. Plus, these are the easiest made-from-scratch brownies ever. You just throw the ingredients into a food processor or blender! Easy to make, easy to clean up.

Original Recipe (I made a few minor changes).

1 cup creamy peanut butter
2/3 cup vanilla yogurt (I used Greek yogurt)
1/4 cup skim milk
1 egg
dash of salt
1 teaspoon baking powder
1 cup sugar
1/2 cup cocoa powder
1/2 cup old-fashioned rolled oats

Preheat oven to 350. Spray an 8x8-inch pan with cooking spray and set aside.

Pour the rolled oats in the food processor or blender and blend until the oats are ground up. Add the rest of the ingredients to the food processor, except for the peanut butter. Blend until the mixture is smooth.

Pour the batter into the baking dish. Beware: it will be thin but that's okay. Microwave the peanut butter for 30 or until it's melted. Drop spoonfuls of peanut butter into the batter and using a butter knife, swirl the peanut butter to give the brownies a marbled effect. Don't over mix.

Bake for 20 to 25 minutes. You will notice the edges of the brownies pull away from the sides of the pan when it's baked. Allow the brownies to cool completely and serve.

Eric had no idea that these were skinny brownies until I told him. Even I was surprised by how rich and fudgy they turned out.



Also Check Out:
Healthified Chocolate Chocolate Chip Cookies
Skinny Chocolate Chip Cookies

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