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
Ingredients
- 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
Directions
- 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.
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
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113 comments on “Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)” — Add one!
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Oh heavens! These brownies look to die for! Brownies are my arch nemesis with baking, but I need to show them whos boss and make this version like NOW!!! I love the ooey gooeyness of them. So gorgeous!
I like them underbaked and since these are sort of healthy…I could eat an extra one;)Love this gooey and wonderful temptation, Erin:)
Oh Erin. You're a girl after my own heart! Now this is a recipe that I wouldn't have to change anything! That's what I love about you :)
Obviously pinning…
Oh my, I'm really loving how gooey those things look. I am now craving fudge something fierce now!
By the way, have you found out if you are gluten intolerant yet? I think it was you who mentioned before how you were going to go a week or two without gluten and see how that went. If that wasn't you then well… you can forget this last part :P
Aaah. I hate it when I forget to answer comments. Sorry! And it was me. I went a month without, but I had so many, um, mishaps, that this month wasn't such a gluten-free month after all. I didn't notice a difference, though. Yay! But I suppose I should really try again.
Oh my! These look perfectly gooey and decadent!
WOW! How can these even be gluten free? The ooey gooey goodness just pops from the screen. These are a must make!!!!!
YUM!! This looks sooo good. I love using oat flour is brownies, it makes them super extra fudgey! (even more so if you dont bake them long enough :-p)
I love oat flour, too! It just tastes less healthy. Woohoo! :)
Erin, you KNOW I am in love with these!! You made them so freaking perfect! And I love how thick they are as well. I need to remake them in a smaller pan so I can have them just as thick! And I can't believe these lasted a week for you. I don't' think mine have ever lasted more than 2 days haha! Thank you for linking back to my site for them too. :) You're the BEST! PS: I love these photos!
Thanks a bunch! I think this recipe is 1.5 times the original recipe so that helped make them extra thick. And I… might have forgotten them in the fridge after having made 7 other things on the weekend. It was a nice surprise when I found them again! Thanks for the photo compliment and for your help with that. :) OH! And of course I linked to you – only BAD girls don't link back to the source. You hear that people?! Bad bad bad. ;)
Oh my word! My mouth is watering at the sight alone of those beautiful brownies. Yum!
Hehe. Happy you like them! :)
Oh WOW. These just looks absolutely gooey and delectable!
Thanks, Erin!
These brownies look pretty darn awesome, so rich and gooey looking. I can't believe they are gluten free, I'm saving this for my mom she is gluten free and she will be in heaven when I make these for her :)
Thank you! I'm so happy to hear that you might make these for your mother. :) Let me know how they come out if you do!
I'm all about underbaking brownies. You can't go wrong! And I love that this recipe is gluten-free. My best friend just found out she has celiac, so she'll be so happy! Thank you for sharing!
I hope your friend will like the recipe! Gluten-free doesn't have to mean boring and yucky. :D Thanks for your nice comment!
Oh wow this my first time to see these brownies! I could so why you had to make them! They look great Erin!
Thanks, Meagan! It was just too hard to resist. So they got made and I don't regret it at all. ;)
Your photographs are just gorgeous! The close-ups of those peanut butter brownies make me want to bite into my computer screen…so gooey and oozing and sooooo tempting! When can I come over. LOL!
Thanks, Jen! You have no idea how long I tried to get a close-up like that. ;) Lighting… ugh. And oozing – I love that word! Oooozy brownies.
I like that you under-baked them. They look perfect to me. And yes to the chocolate chips!
I'm really surprised that everyone else also likes to underbake them. Woohoo!
These are seriously gorgeous.
Thanks! :)
I am so gonna make this one! I am in a gluten-free mood lately after some unpleasant reaction to wheat (especially whole wheat) experienced lately (wrote about this also in my last post). will check if I have all the ingredients I may do this tonight even. and the picture is true food porn :)
Oh no. Sorry to hear about your bad reaction! I'll go check out that post soon. And funny… when you submitted this comment, I was in the kitchen making mjukkaka. :) I hope you'll like the brownies!
Underbaked brownies? I'm there!
Haha. Underbaked brownie party up here! Happy to have you. :)
I pretty much always love under baking things because it makes them so soft and wonderful!
Haha. I usually do it with brownies but now, after all these comments, I'm opening to the idea of underbaking other stuff. Yum!
Wow, these are just sensational!! We need to make these when you come over :-) What can be better than peanut butter and chocolate!!
YES! Let's do that. :) It'll be fun!