Yeah, you heard it. SKINNY. Skinny brownies. And not because we’re cutting them really thin. Because they’re actually not too bad for us. Love.
I had these for the first time at a meeting held at a friend’s house and ate three. And that was BEFORE I knew the skinny part about them. Now I make them on a regular basis because they’re easy, delicious and are/can be wheat and dairy free. If you like this recipe, or if you like easy, funky, delicious baking recipes in general, check out Sally’s Baking Addiction, one of my newest favouritest blogs. She’s got some lower-fat/calories recipes, a few savoury recipes, and a whole bunch of recipes for cool stuff like S’Mores Peanut Butter Cookies or Golden Oreo Cake Batter Blondies (this woman has a knack for taking really delicious things and COMBINING THEM to make even MORE delicious things!).
- 3/4 cup creamy peanut butter
- 3/4 cup low fat soy yogurt (or tofu sour cream works here too)
- 1/4 cup soy/almond/rice milk
- 1 large egg (or 2 egg whites)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup sugar (could use a substitute if you're into that)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
- Preheat your oven to 350F. Grease an 8 x 8" pan with oil/margarine.
- Toss all the ingredients except the peanut butter in a food processor and blend until it's smooth and the oats are ground. Pour the batter into the prepared baking dish. Microwave the peanut butter for 30 seconds. Spoon the melted PB onto the batter and swirl with a knife to make some pretty patterns.
- Bake about 20 minutes or until the edges of the brownie start to pull away from the pan. The batter will start out a little runnier than you might associate with a brownie batter, and it will still be quite moist in the middle when it's done, so the edges-pulling-away gauge is better than the toothpick-inserted-in-the-centre gauge of done-ness.