Great recipe for a sweet treat with half the guilt!
170g low fat or fat free natural Greek yogurt
60ml skimmed or almond milk
2 egg whites
1tsp baking powder
40g unsweetened cocoa powder
40g old fashioned rolled oats
180g peanut butter (mix the jar before you measure this out)
Sweetener – pick ONE of the following options
200g granulated sugar
½ cup honey
85g brown sugar & 1/4 cup honey
85g granulated sugar & 80g dates
Preheat oven to 180c
Grease and line an 8” brownie tin
Place all ingredients except the peanut butter into a blender or food processor
Blend until mixture is smooth and oats are ground well.
Pour batter into brownie tin
Microwave peanut butter for approx. 30 seconds
Drop spoonfuls of melted peanut butter onto the batter & use a knife to swirl gently to create a marbled effect
Bake for 20-25 mins or until the brownies start to pull away from the sides of the tin
Wait until completely cool before removing from tin, ideally refrigerate for an hour before removing from tin.
These will stay fresh at room temperature for 2 days and up to 5 days in the fridge. These freeze well for 2-3 months
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