This recipe really gets around. It first appeared on Dashing Dish, then on Sally’s Baking Addiction (did you know that she makes a lot of healthier recipes?! Well, she does :)) then again just recently on Butter Baking and I couldn’t stand it! I had to make these. And right away. So I did.
Natasha’s version uses half the sugar the other versions do but then I went and did something. I put it back in the form of chocolate chips! Woohoo. They’re absolutely not needed but who’s really going to argue with you for adding chocolate chips? And okay, I didn’t exactly add all the sugar back. Just a little. ;)
I kind of underbaked them. But I have no problem with that. They’ve been in the fridge for a week and I still haven’t gotten sick. Yes, that’s right. I’ve had to ration them to let you know if you’ll get a tummy ache or not! The way I see it, chocolate lava cakes have eggs. They’re all runny. So why can’t my brownies be? But officially? Yes, you better cook your brownies properly!
One thing to note is that I used an awkward sized pan and my brownies will be a little thicker than yours.
Have a great weekend everyone! I hope you liked my mini peanut butter chocolate week. :) Here’s some chocolate peanut butter in case you missed it. That would probably be even yummier than plain peanut butter on top of these brownies!
¾ cup (65 grams) rolled or traditional oats (non-contaminated for GF)
¾ cup (85 grams) Dutch process or extra dark cocoa powder
¼ cup + 2 tablespoons unrefined or coconut sugar
¼ cup (80 grams) honey
1½ teaspoons baking powder
½ teaspoon salt
½ cup (90 grams) semi-sweet chocolate chips
½ cup (128 grams) natural or regular peanut butter
Preheat the oven to 350°F (176°C). Spray an 8" x 8" pan with baking spray.
If making these in the food processor, process the oats for a few seconds until powdery. Add the rest of the ingredients except for the chocolate chips and peanut butter. If making these in the blender, first add the liquid ingredients, and then the dry ingredients, except peanut butter and chocolate chips. Either way you do it, process until the oats are well ground.
Pour the batter into the prepared pan. Sprinkle chocolate chips on top.
Microwave the peanut butter in a microwave safe bowl on half power until it's easy to spread. Drop spoonfuls of peanut butter onto the batter and create a swirl effect using a knife or toothpick.
Bake for 23 - 27 minutes or until a toothpick inserted in the middle comes out clean. Be careful not to confuse a chocolate chip with batter!
Cool completely in the pan and then cut. Store in an airtight container in the refrigerator for up to one week.
I'm a baking obsessed Texan named Erin, currently living in Germany. Here you'll find 100% whole grain, reduced sugar recipes that don't taste healthy! I also post a lot of grain- and gluten-free goodies. More »