This is my normal reaction when I see the words gluten free or low fat desserts… Yuck.. Blerghh.. Don’t get me wrong, I have tried some of those desserts but they kinda taste like paper or plastic. So when I saw this recipe, I decided to give it another chance (having recently gained some poundage, being surrounded by desserts everyday!) since I was craving something sinful. And boy it was worth it.
All the ingredients went into a blender, into to the oven and voila! 25 minutes later it was tasting time.
All ready to be baked.
Since sharing is caring, here’s the recipe. Do let me know if it satisfied your cravings!
Ingredients
3/4 cup creamy peanut butter
6 oz. fat free vanilla yogurt
1/4 cup skim milk
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup Splenda
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
Directions
Preheat oven to 175 degrees. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.
Adapted this from spark recipe!
Voluptuous Desserts 