Skinny Peanut Butter Brownies

Laura Moore by Laura Moore Lifestyle

Laura Moore

Laura Moore

Mum to William, the coolest kid in town (who happens to have quadraplegic cerebral palsy). Campaigner, blogger, baker and general fixer.


170g low fat or fat free natural Greek yogurt

60ml skimmed or almond milk

2 egg whites

1tsp baking powder

40g unsweetened cocoa powder

40g old fashioned rolled oats

180g peanut butter (mix the jar before you measure this out)

Sweetener – pick ONE of the following options:

200g granulated sugar

½ cup honey

85g brown sugar & 1/4  cup honey

85g granulated sugar & 80g dates

Preheat oven to 180c

Grease and line an 8” brownie tin


Place all ingredients except the peanut butter into a blender or food processor

Blend until mixture is smooth and oats are ground well.

Pour batter into brownie tin

Microwave peanut butter for approx. 30 seconds

Drop spoonfuls of melted peanut butter onto the batter & use a knife to swirl gently to create a marbled effect

Bake for 20-25 mins or until the brownies start to pull away from the sides of the tin

Wait until completely cool before removing from tin, ideally refrigerate for an hour before removing from tin.

If you want an extra special treat these can be eaten hot straight from the oven!

These will stay fresh at room temperature for 2 days and up to 5 days in the fridge. These freeze well for 2-3 months


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