Gooey Chocolate Peanut Butter Brownies
22 Feb 2016
Every other week, Nikita heads to the kitchen to test out recipes we think the mang’Oh community will love. As a twist on the usual healthy fare, our recipes are usually sweet treats that incorporate an abundance of fruits, veggies, whole grains and nuts. We believe that “real food” treats eaten in moderation can add some fun and variation to a healthy, plant-based diet. We hope you’ll try them out and let us know what you think!
This is a flour-less brownie recipe! The yogurt made it extra moist and gooey and I would eat these over normal brownies any day of the week! Greek yogurt is packed with protein and probiotics and rolled oats contain dietary fiber as well as minerals such as manganese, magnesium, and zinc.
- 9 ounces Greek yogurt
- 1/4 cup + 2 tablespoons milk
- 1 egg
- 1 egg white
- 3/4 cup rolled oats
- 3/4 cup cocoa powder
- 1/4 cup + 2 tablespoons unrefined or coconut sugar
- 1/4 cup honey
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup natural peanut butter
- Preheat the oven to 350°F (176°C). Spray an 8″ x 8″ pan with baking spray.
- In a food processor add all of the ingredients except for the chocolate chips and peanut butter.
- Pour the batter into the prepared pan. Sprinkle chocolate chips on top.
- Microwave the peanut butter in a microwave until it’s easy to spread. Drop spoonfuls of peanut butter onto the batter and create a swirl effect using a toothpick.
- Bake for 23 – 27 minutes or until a toothpick inserted in the middle comes out clean.
- Cool completely in the pan and then cut. Store in an airtight container in the refrigerator for up to one week.
This recipe is inspired by Texanerin Baking