Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)

These healthier chocolate peanut butter brownies use ground up oats, meaning they’re gluten-free and 100% whole grain! And Greek yogurt takes the place of all the fat so these are pretty low-fat!

Gluten-free Chocolate Peanut Butter Brownies - these are made with ground up oats and most definitely do not taste gluten-free! And Greek yogurt takes place of *all* the fat.  | texanerin.com

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. ;)

Gluten-free Chocolate Peanut Butter Brownies - made with ground up oats, you can't tell these are gluten-free! And Greek yogurt takes place of all the added fat. | texanerin.com

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. :)

Gluten-free Chocolate Peanut Butter Brownies - Greek yogurt takes place of the fat in these healthier brownies! Made with ground up oats, nobody will be able to tell that these are gluten-free. | texanerin.com

Gluten-free Chocolate Peanut Butter Brownies

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Rated 4.7 by 3 readers
Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 - 20 brownies

Ingredients

  • 9 ounces (255 grams Greek yogurt)
  • ¼ cup + 2 tablespoons (90ml) milk
  • 1 egg
  • 1 egg white
  • ¾ cup (65 grams) rolled or traditional oats (non-contaminated for GF)
  • ¾ cup (85 grams) Dutch-process 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

Directions

  1. Preheat the oven to 350°F (176°C). Spray an 8" x 8" pan with baking spray.
  2. 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.
  3. Pour the batter into the prepared pan. Sprinkle chocolate chips on top.
  4. 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.
  5. 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!
  6. Cool completely in the pan and then cut. Store in an airtight container in the refrigerator for up to one week.

Adapted from Dashing Dish - Peanut Butter Swirl Brownies, as seen on Sally's Baking Addiction - Skinny Peanut Butter Swirl Brownies and Butter Baking - Healthy Peanut Butter Swirled Brownies

Recipe by  | www.texanerin.com

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107 comments on “Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)” — Add one!

  • Michelle says
    September 2, 2014 @ 2:12 am

    Just wondering if you have a corresponding volume measurement for the Greek yogurt. I don’t have a scale, and so I checked my own yogurt container and guessed, and I was using my homemade yogurt…. It was liquid coming out of my blender, is that normal?

    Reply
    • Erin replies to Michelle
      September 2, 2014 @ 7:57 pm

      I just measured some and it’s about 1 cup + 2 tablespoons. The batter shouldn’t have been thick like regular brownie batter but pretty thin. I hope it came out well and that you enjoyed them! :)

      Reply
      • Michelle replies to Erin
        September 3, 2014 @ 1:29 am

        Thanks! They did turn out. *phew*

        Reply
  • Marianne
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    says
    August 25, 2014 @ 1:18 am

    Super yummy! Excellent recipe! I did cut down on the sweetner (using 1/4 honey & 2 T. coconut sugar) and it was still very sweet. Next time I think I’ll leave out the coconut sugar altogether. I used less peanutbutter too, about 1/3 cup.

    Reply
    • Erin replies to Marianne
      August 27, 2014 @ 6:50 pm

      So happy that you liked it! :) I like your idea of cutting down on the sugar. Just keep in mind it may make them less fudgy. Thanks for the feedback!

      Reply
  • Shelly says
    August 14, 2014 @ 10:09 pm

    I followed this recipe but I am still cooking them way over the posted bake time. The batter was like water. What happened?

    Reply
    • Erin replies to Shelly
      August 14, 2014 @ 10:16 pm

      I can’t say for sure since I wasn’t in the kitchen with you, but did you use regular yogurt instead of Greek yogurt? Or make any subs at all? I can’t think of why the batter would be like water. The batter’s not thick but it shouldn’t be that thin. :( I hope they work out in the end! And sorry that it’s taking longer than the posted baking time.

      Reply
      • Shelly replies to Erin
        August 15, 2014 @ 3:02 am

        I used chobani Greek yogurt. The only thing I can think of is it calls for 9 oz. Don’t know if that’s fluid oz or not so maybe I used too much yogurt. No worries cuz they are still delicious! Chocolate and peanut butter is my weakness so it can never go wrong. Thank you for the great recipe.

        Reply
        • Erin replies to Shelly
          August 18, 2014 @ 6:41 pm

          I’m so happy to hear that they came out well! Thanks for letting me know. :)

  • Karen Doll
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    says
    June 30, 2014 @ 10:26 pm

    Hi Erin,
    I LOVE your site and just made your Gluten Free Chocolate PB Brownies!!!! They are soooo yummy! I have a quick question though- would you be able to post the nutritional values for this recipe. When I bake, I mostly use low fat recipes or just tweek others myself. Then, when I find great low fat goodies, I like to share them on my blog, always with a credit or a link back, but I like to include the nutritional info. Thanks a bunch!!!!!!! Karen

    Reply
    • Erin replies to Karen Doll
      July 1, 2014 @ 9:48 pm

      Hi, Karen! I’m so happy that you liked the brownies. :) I intentionally don’t include the nutritional info (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. I hope that helps! Thanks so much for your feedback. :)

      Reply
  • Lois says
    June 15, 2014 @ 2:12 am

    Can you use quick cooking gluten free oats?

    Reply
    • Erin replies to Lois
      June 15, 2014 @ 4:53 pm

      I haven’t tried it so I can’t say for sure but I’m assuming so! You blend it all together, which means that you’re breaking them down (like quick oats). Let me know how it comes out! :)

      Reply
  • Kate says
    June 1, 2014 @ 8:59 am

    I’m finding this recipe misleading. How can you say it’s low fat? Your recipe doesn’t call for fat free Greek yogurt or skim milk. If I use those will this still work? Did you use both those items fat free?

    Reply
    • Erin replies to Kate
      June 1, 2014 @ 12:02 pm

      I’m sorry you find the recipe misleading. In comparison to other brownies recipes (with a stick or two of butter), I find this recipe very low fat. Is it low fat compared to a salad or an apple? Definitely not! These brownies do work with fat free Greek yogurt and skim milk but I prefer to let people make their own decisions when it comes to using reduced fat products, as many say that these products are actually less healthy than the full fat variety.

      Reply

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