sugar free gluten free peanut butter brownie

Photo by cindy H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup creamy peanut butter

  • 6

    oz. low fat vanilla yogurt (could use fat free)

  • 1/4

    cup skim milk (or almond milk)

  • 1

    egg

  • 1/4

    tsp salt

  • 1

    tsp baking powder

  • 1

    cup sugar (or Splenda)

  • 1/2

    cup unsweetened cocoa powder

  • 1/2

    cup old-fashioned rolled oats

Directions

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside. Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Pour batter into prepared baking dish. Batter will be thin. 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. (Try not to overmix!) 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 COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into 12 squares and enjoy!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: