I’m going to keep this simple. It’s dessert time. This recipe makes a small pan of lower-fat brownies. We’re starting with cocoa powder in lieu of chocolate. Instead of butter, we’re using peanut butter and yogurt. How about some whole-grain oat flour? Put them together and you have an easy sweet treat that’s much healthier than a traditional brownie–but the kids will never know it. You can also get all of these ingredients in organic form.
Pan: I used a 3-cup rectangular Pyrex to create 6 servings, each about 2 inches square. You could double this recipe and bake it in an 8×8 pan. If you double the recipe, you’ll need to increase baking time by 5-10 minutes. (Thanks to Shoopee for reminding me about the increased time!)
- 1/3 cup whole-grain oat flour
- 1/3 cup cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- optional: handful of dark chocolate chips
- 1/2 cup sugar
- 1/4 cup natural peanut butter, softened and mixed with
- 1/4 cup plan nonfat yogurt
- 1 egg (or 2–see variation*)
- 1-2 teaspoons vanilla
Preheat oven to 325 degrees F, and grease (or use spray oil on) your baking pan. Mix together all of the dry ingredients. In another bowl, stir together the softened peanut butter, yogurt, and sugar. Mix in the egg and vanilla. Add in the dry ingredients. Spread into prepared pan and bake at 325 degrees for about 25 minutes.
This brownie is extremely rich and dense, so I like to serve it with a small glass of milk. Do you want a brownie with a bit less density? Try using two eggs instead of one egg.
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