Skinny Peanut Butter Swirl Brownies


My daughter Pilar loves brownies (who doesn’t, right?) and she just found that they are not that difficult to make, so lately she has been enjoying the perks of the amazing world of homemade brownies. But she’s also concerned about her figure, that’s why I told her not to worry that I would find a recipe to make light brownies. It seems like a contradiction in terms, but I actually found it, and the funny part is that it was on a blog I already follow Sally’s Baking Addiction.

I met Sally’s blog a while back and it was love at first bite. All her recipes are delicious and the photography makes them even more enticing… if possible.

I made a few adjustments to her recipe, but only because of lack of ingredients… (Who doesn’t have eggs at home?!!) The changes I made were: Brown sugar instead of white sugar and yogurt instead of egg. At the end of this post I pasted a chart with a few more eggs substitutes.

What makes these brownies light is the fact that there are no butter, oil, or in them flour. Also, I didn’t have any eggs, so in my version there are no eggs either and I used one of Sally’s sugar substitute suggestions*. So it may seems that they are made of thin air, but believe me there are tons of flavor and texture in these delicious treats. I hope you like them and that my daughter Pilar takes advantage of this recipe too.



Skinny Peanut Butter Swirl Brownies

Makes 12-16 brownies.


  • 3/4 cup (185 grams) creamy peanut butter (don’t use natural, runny peanut butter or powdered “peanut butter”)
  • 6 oz. (170 g) low fat or fat free vanilla Greek yogurt
  • ¼ cup (60 ml) skim milk (or almond milk)
  • 1 large egg (or 2 egg whites or ¼ cup yogurt ** see notes)
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (200 grams) granulated sugar (*see note about Sugar Substitutes)
  • ½ cup (64 grams) unsweetened cocoa powder
  • ½ cup (40 grams) old-fashioned rolled oats


Preheat oven to 350 Fº (180 ºC). Spray an 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. You will have to stop the blender and scrape down the sides a few times.

Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonful onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)

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 before cutting into squares.

* Sugar Substitutes: You could easily use ½ cup of honey instead of sugar.  Some readers have even used Splenda No Calorie Sweetener Granulated, Truvia, a mix of ½ cup brown sugar and ¼ cup honey, or even ½ cup sugar and ½ cup dates instead of the 1 cup of white sugar. No matter how you chose to sweeten it, taste the batter to make sure it is sweet enough.

** Egg Substitutes: Although adding eggs makes the end product so much better, it does not mean that we cannot do without it.

1 Whole Egg = 2 Egg whites

Replacement In

With Ingredients like

How to Replace


Silken Tofu/ Tofu
( ¼ cup blended silken tofu = 1 egg )

Process in a blender until completely smooth and creamy, leaving no graininess
or chunks. You will want to attach other wet ingredients to this mixture to
return with it to blend properly.

(1/3  cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )

If chocolate in the brownies overpowers the flavor of applesauce so it can be safely used, and is in fact, one of the
best egg substitute in brownie mix.

Soy Yogurt/Plain Yogurt
( ¼ cup Yogurt= 1 EGG )

If you are a vegan, you may opt for soy yogurt. Otherwise plain yogurt will do
the trick. Just beat it well and add it to the brownie mix.

Flax seeds
(1 tbsp ground Flax seeds +3 tbsp Water =1 egg

Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.

(½ pureed Banana, abt ¼ cup = 1 egg)

Just mash it smooth, and use it but the addition of banana will alter the flavor of the brownies

Commercial Egg Substitute

as per instructions on pack. Many people who have used this find it to leave behind a peculiar taste.
However, there have been exceptions to this case.

 Sources: Chef In You and Sally’s Baking Addiction


35 thoughts on “Skinny Peanut Butter Swirl Brownies

  1. Ooh – I have all the ingredients to make these! And is it weird that I hate peanuts but love peanut butter? Am off now to check out a cookie recipe of yours as Big Man has requested I make them again!

  2. eeey honey! 😀 You are nominated to Sisterhood of the World Bloggers Award!! Visit my blog to know why i nominated you! Sorry for my english… pero ya que entro en una entrada escrita así, me meto en el papel 😀

    Un saludo!!

    1. Jajajaja! Qué gracioso eres 🙂
      Muchas gracias por el premio Carlos. Es un honor, especialmente viniendo de ti. Y no hace falta que te disculpes por el inglés, es perfecto!!!
      Un saludo,

OK, let's talk

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s