If I could sit around all day and eat brownies as big as my face, I would. Honestly. But I’ve noticed that a high brownie consumption correlates with shrinking pants.
I love brownies so much I was craving them at 9am when the thought occurred to me to try to make a healthier version. Luckily, these brownies are healthy enough to eat for breakfast. These are super fudgy and so good that I had to leave the room to keep from eating the entire pan. I’ve been playing around with almond meal in pancake recipes and was happy to find that its natural sweetness bodes well for brownies too. If you don’t have any on hand – you can make it yourself or just sub another part oats.
Peanut Butter Swirl Brownies
- 1/4 Cup Old Fashioned Oats
- 1/4 Cup Almond Meal (if you don’t have any on hand, just sub another 1/4 cup oats)
- 2 Egg Whites
- 1 5.3oz. container of Low Fat Vanilla Greek Yogurt (don’t use plain non fat – the brownies will taste sour!)
- 1/2 Cup Unsweetened Cocoa Powder
- 3/4 Cup Stevia (I used Stevia in the Raw)
- 1/4 Cup Unsweetened Almond Milk (or skim)
- 1 tsp. Baking Powder
- 1 tsp. Vanilla Extract
- Pinch of Salt
- 4 Tbs PB2 or Peanut Flour
Preheat oven to 350 degrees. Blend all ingredients except for PB2 in a blender or food processor. Batter will be thin. Pour into an 8×8 pan sprayed with cooking spray. Bake for 10 minutes.
To make peanut butter swirl, mix the PB2 with 3-4 Tbs of water to get a thinner consistency. If you don’t have PB2 – just sub 4 tablespoons of regular peanut butter (but warm it in the microwave first). Using a knife, swirl the peanut butter mixture into the batter.
Bake for 10 more minutes. Wait until completely cool to cut into brownies. Then do a face dive into deliciousness. Makes 12 brownies.
Stats for one brownie:
Carbs: 5 grams
Protein: 4 grams
Fat: 2 grams
Sugar: 2 grams