¾ cup natural peanut butter (very runny or powdered versions don’t work well)
1 large egg
¼ tsp. vanilla extract
¼ cup unsweetened almond milk
6 oz. container plain, non-fat greek yogurt
¼ tsp. salt
1 tsp. baking powder
1 cup Splenda Essentials® sugar substitute
½ cup unsweetened cocoa powder
½ cup old-fashioned rolled oats
1 tbsp. peanut butter
Measure out the ¾ cup peanut butter and set aside. Add egg, vanilla extract, almond milk, and yogurt into a blender or food processor before adding the dry ingredients. Add the remaining dry ingredients, including the tablespoon of peanut butter. Blend until the mixture is smooth and the peanut butter and oats are ground up.
Preheat oven to 350° F. Spray an 8×8 inch pan with non-stick cooking spray. Pour batter into prepared baking dish. (The batter will be thin.) Microwave the ¾ cup of peanut butter for about 30-40 seconds. Drop the melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect without over-mixing it. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. The brownies will be very sticky, so let them cool completely before cutting. Cut into 16 2 x 2 inch squares. Best served warmed in the microwave for a few seconds.
Nutrition Facts:
Serving Size: 2 x 2 inch square
Calories: 100
Fat: 6.7 g
Carbs: 4.7 g (9.7 g total carbohydrates; 5 g dietary fiber)
Protein: 4 g
