Sunday, November 11, 2012

Skinny Minnie Brownies

I know this is a long time coming. I caught a cold. Dang it, right? I was put on kitchen restraint. Only soup and tea for two weeks. It was awful! I was so sad. And sniffly.

Anyways, on a completely different note, I found a gem of a recipe this week! Are you ready to have your socks knocked off by something healthy? Not a typo, I promise. Brownies your diet can feel good about! Are you as shocked as I was? No butter, no oil, no flour! What? How is that even possible?? Read on, lovelies, read on.

Skinny Minnie Peanut Butter Swirl Brownies
from Sally's Baking Addiction

3/4 cup creamy peanut butter
6 oz. low fat vanilla yogurt
1/4 cup skim milk
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats

You can even make things healthier by subbing out the eggs for Egg Beaters, almond milk, and fat-free yogurt! Diet-friendly to the max!

Preheat the oven to 350 degrees.

Spray an 8 by 8 inch pan with non-stick cooking spray. Set it aside.

Place all of the ingredients except for the peanut butter into a blender. I do love recipes like this, recipes that are easier done than said. Make sure you put the liquid-y stuff in first. It'll be easier to blend.

Now, blend until the oats are all ground up and the whole thing is all smooth and creamy.

Pour the batter into your 8 by 8 pan.

Microwave the peanut butter for about 30 to 45 seconds, so that the peanut butter is a little bit liquid-y.

Drop the melted peanut butter by the spoonful on top of the batter. Swirl it around with a butter knife, but don't mix it too much! You want to make it look marbled.

Bake the brownies for about 20 to 25 minutes. The brownies should separate from the sides of the pan a little.

These babies will be ULTRA FUDGY! So let them cool completely before you dig in. If you're impatient, you can pop them in the fridge to speed up the process (highly recommended!) and then eat one or even two! Trust me, they're worth it!

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