Desserts

Skinnified PB Swirled Brownies

69

Peanut Butter + Chocolate Brownie = :} 'Nuff said

12
1/4 cup creamy peanut butter
6 oz. fat free vanilla greek yogurt
1/4 cup skim milk
1 large egg
1/4 tsp salt
1 tsp baking powder
1/2 cup Truvia Baking Blend
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
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!
Nutritions

Calories
83

Sodium
105mg
4% DV

Fat
4g
6% DV

Protein
4g
8% DV

Carbs
9g
3% DV

Fiber
2g
9% DV