Jun 30, 2012
Hillary

Peanut Butter Swirl Brownies

I’m not even really sure where to start with this recipe; it’s THAT good! It all started with my happen-chance, but very lucky happen-chance stumble upon the baking blog: sally’s baking addiction. I’ve been working my way through some of her recipes and I think I am now four for four! Every one has been absolutely wonderful and a quick “favorite”! She’s constantly adding new things too, so it’s making it difficult for me to hold back and finish what we currently have before I find myself back in the baking cabinet with the sugar and chocolate! Everything she adds makes me instantly hungry and my sweet tooth goes a little out of control!

When I saw these chocolate, peanut butter swirl brownies, I think they zoomed to the top of the “desserts to bake” list! So you have chocolate, peanut butter, both fantastic in a dessert, but even better is that she calls them “skinny” because they really are relatively good for you! And not just because a little bit of peanut butter is added so you can say the protein outweighs everything else! There are some great fat substitutes in this recipe and although it’s not as healthy, as say eating no dessert (how boring!), you really can eat one of these and get your complete chocolate satisfaction but not feel overly guilty! Everyone needs a splurge from now and then or, if you’re like me, just make dessert each week and portion yourself and then your sweet tooth is always satisfied!

This recipe really does need a disclaimer though! Once you take your first bite, you’re already going to be thinking about the next batch and when you can make that happen! Here’s what you need!

Ingredients:

(Slightly adapted from Sally’s Baking Addiction. Made 12 bars.)

  • 3/4 cup creamy natural peanut butter
  • 6 oz. plain fat free Greek Yogurt
  • 1/4 cup almond milk
  • 1 egg
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1/2 cup old-fashioned rolled oats

Preheat the oven to 350 degrees and spray an 8×8 baking dish with non-stick spray.

Now, when I say the batter for this couldn’t get easier, I really mean the batter for these brownies couldn’t be easier to put together. I used my large Cuisinart food mixer but Sally says she just used a blender. Mine is up in the closet because it’s not used much but my Cuisinart worked perfectly! In your mixing machine of choice, add in the yogurt, milk, egg, salt, baking powder, sugar, cocoa powder and rolled oats. If you go through the ingredient list, you’ll notice that that is every ingredient EXCEPT the peanut butter! Pulse or blend the mixture until you have a smooth consistency; the oats should be ground up at this point. I didn’t have to do this in the Cuisinart, but scrape down the sides of the blender periodically if you see ingredients sticking to the sides way up high.¬†You might think that the mixture is a little too runny. I was a little hesitant at first because it didn’t look like my typical brownie batter, but remember, these aren’t going to be your typical brownie!!

Pour the brownie mixture into your prepared baking dish. In a smaller bowl, add your peanut butter and microwave it for 30 seconds. You want it to be a smooth consistency.

Drizzle the peanut butter over the brownie mixture with a fork or spoon. I just used a fork because I wanted more of a drizzle than large spots of peanut butter. But really, it’s all in what you prefer here. I should also mention that I didn’t use all of the peanut butter but probably more like 1/2-2/3 cup. Again, your preference! You can then use a knife and very gently drag it through the very top layer of the brownies to create that peanut butter swirl. You may have to restrain yourself, as I did, from over mixing, as it could end up being a brownie with a tan top. I’m sure just as delicious, but perhaps not as visually exciting as the swirl action!

Pop the brownies in the oven and let them bake for 25 minutes. I think the hardest part of the whole recipe comes after the brownies are done. They are going to be soft, and gooey and the smell is going to drive you crazy with the combination of peanut butter and chocolate! BUT, you really need to wait to cut them or else you are left with a gooey mess. If you can believe it, we actually waited a whole 24 hours before we cut into these bad boys! If you’re baking them in a glass dish, let it cool for just a little bit and then put the dish in the refrigerator for 2 hours. After 2 hours, they are fair game!

As I’m writing this, there are only two of these brownies left in our fridge and will most definitely be consumed as the dessert to our dinner tonight. My immediate instinct is to bake another batch tonight so that they can cool and be ready for us by tomorrow evening! I think it’s safe to say that for someone who loves chocolate, peanut butter AND the combination of the two, these can easily be described as addictive! That makes the “healthier” aspect of them that much better for me and my closet full of clothes! You’ll be an instant fan of these I’m sure and if you give or serve them to others, I can only predict you will have many instant fans and friends begging you for more! For now, that’s peanut butter swirl brownies…in the shell of a nut!

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