These healthier chocolate peanut butter brownies use ground up oats in place of flour, making them gluten-free and 100% whole grain!
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 not so healthy. 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 love how intensely chocolaty these are. The chocolate chips certainly adds to that! But the peanut butter topping is also pretty awesome. Too often, you mix cocoa-based goodies with peanut butter in a batter and the peanut butter is totally overshadowed. In these chocolate peanut butter brownies, you have a nice, gooey layer of peanut butter right up top.
One thing to note is that I used an awkward sized pan that was slightly smaller than 8″x8″, meaning the brownies in the pictures are slightly thicker than yours will be.
Have a great weekend everyone! I hope you liked my mini peanut butter chocolate week. :)
Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 brownies
- 9 ounces (255 grams Greek yogurt)
- 1/4 cup + 2 tablespoons (90ml) milk
- 1 egg
- 1 egg white
- 3/4 cup (65 grams) rolled or traditional oats (non-contaminated for GF)
- 3/4 cup (85 grams) Dutch-process cocoa powder
- 1/4 cup + 2 tablespoons unrefined or coconut sugar
- 1/4 cup (80 grams) honey
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (90 grams) semi-sweet chocolate chips
- 1/2 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.