"Skinny" Peanut Butter Swirled Brownies

Have you ever heard the words "skinny" and "brownie" in the same sentence?  Me neither until the other day.  The blogger that made these went on and on about how incredibly yummy they are and I trusted her, because she is always making yummy treats, so it's not like she hadn't eaten chocolate in forever, so anything would have tasted good (you know what I mean). 

For a "skinny" brownie, I think they are great.  They are extremely rich and fudgy and I was amazed they baked up so well with such a unique combination of ingredients!  They are super thick and coat your whole mouth while you are eating them.  You definitely need to finish these off with a glass of milk.  The chocolate part does have a slight tangy/sour flavor from the yogurt, but as long as you get peanut butter in every bite, it won't stand out.  

They are made with healthy ingredients like yogurt, peanut butter and oats, so you don't have to feel guilty about eating one or two or even three!!  Plus, they are made in a blender - all you have to do is measure and push a button.  Easy enough?

"Skinny" Peanut Butter Swirled Brownies

adapted from: Sally's Baking Addiction
(Printable Recipe)

6 oz. low-fat or fat-free vanilla yogurt (I used plain)

1/4 c. skim milk

1 egg

1/4 tsp. salt

1 tsp. baking powder

1 c. sugar (or Splenda)

1/2 c. unsweetened cocoa powder

1/2 c. old-fashioned rolled oats (not quick cooking)

3/4 c. creamy peanut butter

Add all the ingredients to a blender, except the peanut butter, adding the wet first to help it mix easier.  Blend until smooth and oats are ground.  Stopping to scrape once or twice.  Pour into a lightly greased 8x8 baking dish.  Microwave peanut butter for 30 seconds.  Drop spoonfuls over brownie batter and swirl with a knife, creating a marble look.  Bake at 350 degrees for 25-30 minutes or until they pull away from the pan.  They will be extra fudgy, so make sure to wait until completely cooled before cutting.