Alas, Peanut Butter Fudge Brownies with a peanut butter swirl and peanut butter protein frosting was born. And consumed. Um, anyway! These are sooo dense and fudgy. No cakey brownies here. They feature a real peanut butter swirl and are gluten free and macro friendly.
I used NuNaturals Cocoa powder and Nunaturals vanilla drops to make these brownies and was very pleased! I've been absolutely loving the NuNaturals cocoa syrup so I'll probably top one of these with some of that too! NuNaturals has a line of baking products and sweeteners that are plant based and all natural. There's no bitterness or aftertaste (yeah, I'm looking at you, cheap, generic bag of stevia from the superstore). The cocoa powder was very rich (milk chocolate lovers be warned lol), perfect for brownies, in my opinion. I might try some chocolate muffins next.
Now on to the recipe!
Peanut Butter Fudge Brownies
- 1/2 cup oats
- 1/2 cup cocoa powder
- 1/4 cup egg substitute or 1 whole egg or 2 egg whites
- 1/4 cup almond milk
- 1/2 scoop (15 g) peanut butter protein powder
- 150 grams greek yogurt (I used vanilla yoplait greek 100)
- sweetener to taste
- 1 tsp baking powder
- 1/4 cup peanut butter of choice (I used Naturally More Valencia peanut butter)
Preheat oven to 350 degrees Farenheit. Prepare an 8x8 baking dish.
Combine all ingredients except the peanut butter in a blender and blend until smooth.
Pour the batter into the pan.
Depending on the texture of your peanut butter, you may need to heat it up in the microwave so it's runny. Drop spoonfuls of the peanut butter on top of your brownie batter and swirl it!
Bake for 20-25 minutes and let them cool! Seriously, they're so fudgy, they really need to cool before you can dive in.
Makes 16 small brownies. Macros per brownie:
Peanut Butter Protein Frosting
- Dannon light and fit greek yogurt
- 1 scoop peanut butter protein powder
Stir, baby, stir. That's it! You can add sweetener or powdered peanut butter if you so desire.
Recipe adapted from: Sally's Baking Addiction