Gluten free, full of flavour and easy to make!
⅔ cup (175g) plain greek yogurt
¼ cup (50 mL) 2% milk
1 large egg
Pinch of salt
1 tsp (5 mL) baking powder
1 cup (250 mL) sugar
½ cup (125 mL) unsweetened cocoa powder
½ cup (125 mL) rolled oats (Not quick oats)
¾ cup (175 mL) peanut butter chunky or smooth
Preheat oven to 350ºF (180ºC)
Prep an 8″×8″ cake pan with butter and parchment.
Place all the ingredients except the peanut butter into a blender or food processor. Blend until smooth and the oats are broken up. You should stop the blender and scrape down the sides once or twice.
Pour the batter into the prepared pan. Microwave the peanut butter for 30 seconds or so to loosen it up. Drop spoonfuls of peanut butter onto the batter, and gently swirl with a knife.
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Allow to cool then cut into squares.