No flour. No sugar. No butter.
Can you really call this a brownie? Well, that’s up to you to decide but I am happy to call this healthy concoction a ‘brownie’.
Guilt free treats, just like my Peanut Butter Chocolate Protein Balls, are more than welcome in my household.
Who says being healthy has to be boring?
It’s not as rich as a brownie, but it sure has the same fudgey consistency which is how I like it (and what I love).
Healthy Peanut Butter & Chocolate Brownies
adapted from Sally’s Baking Addiction
yields 12 regular sized muffin bites, or 48 mini sized muffin bites, or a 9 x 9 inch pan
1 cup (250g) greek yoghurt
1/3 cup (80ml) skim milk (I used almond milk)
2 egg whites
1/2 cup (45g) cup rolled oats
1/2 cup (60g) cocoa powder, sifted
1/3 cup (110g) honey
1 tsp baking powder
1/2 tsp salt
1/2 cup (120g) peanut butter
1. Preheat oven to 180 C (or 160 C fan forced) and line a 12 hole muffin tin or 2x 24 hole mini muffin tin with cupcake liners or a 9 x 9 inch baking tray with baking paper
2. Blitz up rolled oats until a fine powder
3. Place blitzed up oats, and remaining ingredients in a bowl except peanut butter and mix until well combined
4. Pour brownie batter into muffin tin reaching only 3/4 of the way
5. Melt peanut butter in microwave in 15 second spurs until melted
6. Top each brownie with a dollop (as generous as you like) of peanut butter and make the swirl/marble effect using a toothpick
7. Bake for 15-17 mins for regular muffins or 9-11 mins for mini muffins, or until the centres are just set. Or 20-25 mins if using 9 x 9 inch pan.
8. Cool for 5 mins before transferring to a wire rack to completely cool. Best eaten completely cooled.
(I didn’t expect to post this recipe hence the lack of photos)