Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)

By Lsweetnell

Prep Time: 10 minCook Time: 23 min
Ready in: 33 min
Yield: 12 brownies

Ingredients

• 9 ounces (255 grams Greek yogurt)
• 1/4 cup + 2 tablespoons (90ml) milk
• 1 egg
• 1 egg white
• 3/4 cup (65 grams) rolled or traditional oats (non-contaminated for GF)
• 3/4 cup (85 grams) Dutch-process cocoa powder
• 1/4 cup + 2 tablespoons unrefined or coconut sugar
• 1/4 cup (80 grams) honey
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (90 grams) semi-sweet chocolate chips
• 1/2 cup (128 grams) natural or regular peanut butter

Preparation

Step 1

Preheat the oven to 350°F (176°C). Spray an 8" x 8" pan with baking spray.
If making these in the food processor, process the oats for a few seconds until powdery. Add the rest of the ingredients except for the chocolate chips and peanut butter. If making these in the blender, first add the liquid ingredients, and then the dry ingredients, except peanut butter and chocolate chips. Either way you do it, process until the oats are well ground.
Pour the batter into the prepared pan. Sprinkle chocolate chips on top.
Microwave the peanut butter in a microwave safe bowl on half power until it's easy to spread. Drop spoonfuls of peanut butter onto the batter and create a swirl effect using a knife or toothpick.
Bake for 23 - 27 minutes or until a toothpick inserted in the middle comes out clean. Be careful not to confuse a chocolate chip with batter!
Cool completely in the pan and then cut. Store in an airtight container in the refrigerator for up to one week.