Rich & chocolaty slices of fudge swirled with peanut butter made healthier
I know I just posted a recipe for brownies like two weeks ago, but I really wanted to share this one with you.
I had pretty high hopes for this recipe, but I was a little disappointed when I followed it as written.
It could be because I didn't use the same artificial sweetener, but I could really tell that there was artificial sweetener in there.
Also, these are really fudge-y and far from brownie status in my opinion... which is why I changed the name to "fudge" instead of "brownie." But it really could just be a really fudge-y brownie, so call it whateva you want
Luckily, once I made them with real sugar, they were much better.
The good news is that adding some real sugar improved the taste and the texture but only added about 16 calories.
I promise that you really should wait to cut these until they are completely cool. Plus, they taste a lot better at room temperature or cold. I know that sounds weird, but trust me.
Bottom line: these are really tasty and so much better for you than most brownies!
Peanut Butter Swirl Fudge
Ingredients
- ¾ cup plain yogurt
- ¼ cup milk
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup sugar
- ½ cup cocoa powder
- ½ cup oats old fashioned or quick
- ½ cup peanut butter
Instructions
- Preheat the oven to 350°F. Spray an 8x8 baking pan with cooking spray. Set aside.
- Add all the ingredients {yogurt through oats} except peanut butter to a blender. Blend until well combined. {You'll need to stop and push down the edges to make sure everything mixes together}. Pour mixture into prepared baking pan. {The batter will be really runny}
- Meanwhile, put peanut butter in the microwave for about 30 seconds. Stir and either drizzle or drop peanut butter by the spoonful over the brownie mix. Using a spoon or knife, gently run it through the peanut butter to swirl it a little. Try not to mix it all the way into the batter.
- Transfer to preheated oven and bake for 20-25 minutes until done. Let cool completely in pan before cutting. Keep refrigerated.
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