Monday, August 05, 2013

Skinny Peanut Butter Brownies

Adapted from
Yields 16 brownies (61 calories each)

1/2 Cup oats, old-fashioned 
6 Ounce(wt)s yogurt, Greek, vanilla 
1/4 Cup milk, skim 
1 Large egg, whole 
1/4 Teaspoon salt, table 
1 Teaspoon baking powder 
1 Cup sugar, white (or Splenda)
1/2 Cup cocoa powder (unsweetened) 
3/4 Cups peanut butter, creamy (regular or reduced-fat)

Tools Needed:
Calphalon Classic Bakeware 8-Inch Square Nonstick Cake Pan 

Preheat oven to 350 degrees. Spray a 8×8 inch pan with non-stick cooking spray. Set aside. 

Place oats into a food processor. Pulse a few times, then turn on and processor until a meal. Then add all remaining ingredients except peanut butter. 

Process until mix is smooth. You will have to stop the food processor and scrape down the sides a few times. 

Pour batter into prepared baking dish (it will be thin and runny).

Microwave peanut butter for about 30 to 45 seconds. 

Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife or bamboo skewer to create a marbled effect. 

Bake for 20 to 25 minutes or until brownies begin to pull away from the sides of the pan. 

Brownies will be extra fudgey, so be sure to wait until completely cooled so they can be cut easily.