Almond Butter swirl brownies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 125.1
- Total Fat: 7.5 g
- Cholesterol: 11.2 mg
- Sodium: 48.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.1 g
- Protein: 4.4 g
View full nutritional breakdown of Almond Butter swirl brownies calories by ingredient
Number of Servings: 16
Ingredients
-
3/4 cup creamy almond butter
6 oz. low fat greek vanilla yogurt (could use fat free vanilla traditional yogurt)
1/4 cup almond milk (or skim milk)
1 egg
1/4 tsp salt
1 tsp baking powder
½ cup Stevia
½ cup sugar
½ cup unsweetened cocoa powder
½ 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 almond butter into a blender or food processor. 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 almond 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.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user AMACUS925.
Place all of the ingredients except for the almond butter into a blender or food processor. 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 almond 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.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user AMACUS925.