There are two words that definitely don’t go together in the food lexicon, that is brownies and healthy. Most traditional recipes of brownies call for at least 150gm -200gm of butter melted with chocolate. This is what gives brownies their gooey texture and decadent chocolate taste. Now as someone who is consciously trying to eat healthy and avoid the bad fats blah blah it becomes a challenge to satiate my sweet tooth. And hence my quest to constantly experiment and search for low fat recipes which swap ingredients and taste good as well.
I am a peanut butter junkie and love it with everything from a sourdough toast, to a banana bread, to even an apple sandwich! Never tried that before have you not, well you are missing something in life. It super simple and a great energising breakfast dish when in a hurry, just slice an apple, and spread peanut butter between two slices, drizzle a little honey on top , and you are good to go. Take my word for it try it.
But I digress, I was talking about brownies, so this version doesn’t use any butter or oil, hence the result is not as gooey and smooth, and is more cakey in texture, but its delicious nonetheless. I personally prefer cakey brownies than fudgey ones even in the traditional recipes . Also, the recipe uses old fashioned rolled oats pulverised into a powder as a flour substitute. I also substituted half of the sugar to brown/ cane sugar and the half to honey. The result was a sweet earthy flavoured brownie that contrasted well with the saltiness of the peanut butter. Use smooth creamy peanut butter for this recipe and not powdered or chunky variety. I like to use Kraft peanut butter as I love both the flavour and consistency of it.
Also, a bonus these brownies not only taste good, they also look pretty with those peanut butter swirls on top. These were a big hit with friends and the husband, and they couldn’t believe that this didn’t have the usual suspects in it and actually had all the heart healthy ingredients!
I adapted this recipe from sallysbakingaddiction.com which is my favourite blog for all my baking needs.
Skinny Peanut Butter Chocolate Brownies
- 170gm vanilla / plain greek yogurt
- 3/4 cup creamy peanut butter
- 1/4 cup skim milk
- 1 large egg
- A pinch of salt
- 1 tsp baking powder
- 1/2 cup granulated sugar (you can use regular white sugar or brown sugar)
- 1/2 cup organic honey
- 1/2 unsweetened cocoa powder
- 1/2 cup old fashioned rolled oats
- 1/3 cup walnuts/ brazil nuts chopped (optional)
1. Preheat the oven to 180degreeC. Spray a 8×8 inch pan with non stick spray and line with baking paper. This helps in lifting the brownies out of the tin.
2. Place all the ingredients, except the peanut butter and walnuts (if using) into a blender or food processor and pulse it a few times until the mix is smooth and the oats are ground up. (Yes it really is that easy!!)
3. Fold in the walnuts / brazil nuts into the mix. The batter should be of a runny consistency. Pour into the prepared tin.
4. Microwave the peanut butter for 30 seconds on high and then drop melted peanut butter into the batter. Take a knife and gently swirl it to create a marbled effect. Do not over mix.
5. Bake for around 20-25 minutes until the brownies start pulling away from the pan. The top should be set and a little springy to touch, however, as this is not a cake a knife inserted to check the doneness will come out with some batter on it. This will give it the dense texture , however, if you prefer your brownies not gooey then just let them be in the oven for a little while longer until they are done to your likeness.
Let it cool completely and set before cutting them up in squares and enjoying! You can pop them in the refrigerator after they have cooled, for about an hour or so, which makes them easier to cut. Indulge like I do by popping one in for breakfast every morning with my coffee. Hey its oats, yogurt and peanut butter and honey, all healthy things so its allowed right !