It’s almost Valentine’s Day, so of course numerous women across the nation are scurrying to figure out what they’re going to bake their loved ones. It’s 2015…chocolate chip cookies with pink M&Ms or plain red velvet cake are great and all, but this recipe is better…and healthier! I love baking for my boyfriend, Christian, but sometimes I like to make sweets that I can indulge in, too (my stomach doesn’t agree with baked goods made with butter, buttermilk, whole milk, etc). These brownies are delectable without the fat and sugar that comes with the brownies you’re used to.
- 1/4 cup almond milk
- 1/2 cup fat free vanilla Greek yogurt
- 2 egg whites
- 1/2 cup chopped dates
- 1/4 cup agave nectar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup quick cooking oats
- 3/4 cup natural, creamy peanut butter
- **You can replace dates and nectar with 1 cup granulated sugar.
- Preheat oven to 350. Grease an 8x8 baking dish.
- Blend all ingredients in a blender, except the peanut butter.
- Blend until well-combined. Make sure everything is blended together WELL! You don't want chunks of dates in your brownies! Stop in between pulses to scrape sides.
- Pour into dish.
- Heat peanut butter for 30 seconds in the microwave.
- Pour into batter. Use a knife to swirl peanut butter in brownie batter. Be gentle!
- Bake for 25-30 minutes.
Adapted from Sally’s Baking Addiction.