Skinny Peanut Butter Swirl Brownies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 136.0
- Total Fat: 9.1 g
- Cholesterol: 20.1 mg
- Sodium: 47.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.0 g
- Protein: 6.7 g
View full nutritional breakdown of Skinny Peanut Butter Swirl Brownies calories by ingredient
Introduction
ONLY 136 calories per brownie!! NO OIL, BUTTER, OR SUGAR! AND SO FUDGY AND YUMMY!!! ONLY 136 calories per brownie!! NO OIL, BUTTER, OR SUGAR! AND SO FUDGY AND YUMMY!!!Number of Servings: 12
Ingredients
3/4 cup creamy peanut butter (I used Jif Creamy)
6 oz. fat free vanilla yogurt (I used greek)
1/4 cup skim milk (or almond milk)
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup Splenda
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
Directions
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. (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. 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!
Serving Size: maks 12 brownies
Place all of the ingredients except for the peanut butter into a blender. (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. 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!
Serving Size: maks 12 brownies