These peanut butter swirled brownies are a godsend. Deliciously fudgey on the inside, crispy and chewy on the outside, but without the usual hit of over the top stodginess in a usual brownie. Obviously the original kind still have a special place in my heart, but after a weekend of overdoing it this is the perfect little treat to keep your sugar cravings at bay! Low fat Greek yoghurt replaces the butter, and oats replace the plain flour. There is really little compromise on flavour, which cannot be said for other tried and tested recipes (100 cal chocofudge brownies from the Londoner, I am looking at you, you taste like acid.)
- 150g smooth peanut butter
- 170g low fat Greek yoghurt
- 60ml almond milk (or skimmed milk)
- 1 large egg
- 1/4 tsp salt
- 1 tsp baking powder
- 200g caster sugar
- 65 grams cocoa powder
- 40g oats
Preheat the oven to 180°C and line an 8×8 baking pan with greaseproof paper, leaving some overhang so you can easily lift out the brownies later.
Place all of your ingredients (except for the peanut butter) into a blender and blitz until totally smooth. Simples!
Pop the peanut butter into a bowl, and microwave in 30 second blasts until it’s nice and runny. Using a spoon, dollop it on top of the brownie batter at random, and when you’ve done that just swirl it around a bit with a butter knife into whatever type of pattern you fancy. I went for an ‘under the sea’ theme, as you can see below.
They will be very fudgey and dense so allow to cool for a good few hours, or overnight like I did. You can even put them in the fridge for a couple of hours then cut into squares so they are ultra neat, but I didn’t bother and they were fine. Now just enjoy these wonderfully peanutty gooey brownies which are 99% guilt free – as long as diabetes doesn’t run in the family!