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!)
Dry Ingredients
- 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
Wet Ingredients
- 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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sounds yummy-I may have to test it our over lunch.
Thanks, Polly. They are very rich and dense. I like them that way, but if you want something a little fluffier, use the two eggs. Let me know how they come out!
I have a feeling I will like them a lot. I will go ahead and tell you that I will be adding in those optional dark chocolate chips.:)
The dark chocolate chips help the density by changing the texture. And they can lower your blood pressure.
Do you think you could sub WW pastry flour for the oat flour? Or spelt flour?
Absolutely, Shoopee. Either whole wheat pastry flour or spelt flour would work, as would regular whole wheat flour, although the harder the grain, the grainier the brownies.
ok, I made them last night. The oat flour worked fabulously. I did add the chocolate(dark) and 2 eggs instead of one.
They were fabulous.
I’m so glad they worked out. My husband thought they might be too dense and rich for other people, so I really appreciate your taste testing them!
I made them last night. YUM. I doubled the recipe (split hte difference and used 3 eggs) and cooked it in an 8×8 pyrex dish. I had to cook them about 5-10 minutes longer to set the middle. But they are yummy, everyone agrees.
Oops! I forgot to tell people about cooking them longer for a bigger pan. I’ll edit. Thanks for reminding me–and I’m so glad you liked them!