180glow fat or fat free Greek yoghurtor coconut milk yogurt for dairy-free
1/4cupskim milk (60mL)or almond milk for dairy free
1cupgranulated sugar (200g)or coconut sugar
1/2cupunsweetened cocoa powder (64g)
1/2cuprolled oats (40g)or almond flour
3/4cupcreamy peanut butter (185g)or almond butter
Preheat oven to 180C. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender or food processor. For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up.
Pour batter into prepared baking dish. Batter will be thin.
Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect.
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled