If you're a peanut butter lover then these are for you. Not only are they super delicious but they are easy on the waistline with no butter, oils, and no white sugar. This recipe has been slightly adapted from the gorgeous Natasha from Butter Baking. Enjoy x x x
Ingredients 255g greek yoghurt (the real stuff!)
1/4 cup of milk 2 Tbsp (you could use skim)
1 egg white
3/4 cup of rolled oats
3/4 cups of cocoa powder
2 Tbsp of honey
2 Tbsp of maple syrup
1/2 cup of brown sugar
1 1/2 tsp of baking powder
1/2 tsp of salt
1/2 cup of light smooth peanut butter
Preheat oven to 180 C. Line a muffin pan with cupcake liners.
Put all ingredients in a food processor except for the peanut butter and blitz until combined. The oats should turn to powder.
Melt peanut butter in microwave for 30 seconds.
Pour mixture in to liners until they are 3/4 full. (Mixture will be runny!)
Add a dollop of peanut butter to each liner and use a skewer to swirl it through the brownie mixture.
Bake for 20 minutes or until middle is set. They might need a bit longer so keep an eye on them as oven times vary.
Allow to cool completely before eating. The brownies need to cool to set properly as they will be really fudgy coming out of the oven.